If you’re craving that perfect sweet, spicy, and tangy harmony, let me introduce you to Chicken Manchurian—a beloved Indo-Chinese classic that’s as irresistible as it is crave-worthy! Juicy nuggets of chicken are fried until golden and tossed in a glossy, flavor-packed sauce that guarantees you’ll be sneaking bites straight from the pan. Trust me, once you try homemade Chicken Manchurian, your takeout menu will start gathering dust!
Why You’ll Love This Recipe
- Ultra-Crispy Chicken: Double-frying the chicken ensures every bite is shatteringly crisp—just like your favorite restaurant version.
- Balanced Sweet-Heat: The signature sauce hits all the right notes: tangy, a touch of fiery chili, and plenty of bold umami.
- Better Than Takeout: You control the quality, spice, and portion—plus, it’s fresh from your kitchen!
- Crowd-Pleaser: Chicken Manchurian is the ultimate party dish, guaranteed to disappear fast no matter the occasion.
Ingredients You’ll Need
Don’t be tricked by the impressive flavors—Chicken Manchurian is all about simple ingredients working their magic together. Each component is essential for that glossy look, the perfect crisp, and unforgettable taste—so let’s break down what you’ll need!
- Boneless chicken (dark meat preferred): Thighs bring juiciness, but breasts work in a pinch—just keep the pieces bite-sized for max flavor and crispiness.
- Onion, ginger, and garlic: This aromatic base infuses every bite with warmth and depth—your kitchen will smell dreamy!
- Soy sauce (regular and dark): Packs in deep umami flavor and that signature rich color; use both if possible for authenticity.
- Chilli powder and black pepper: For just the right punch of warmth; adjust the chili powder to fit your spice comfort zone.
- Red bell pepper: Adds crunchy sweetness and pops of color—don’t skip this veggie boost!
- Oyster sauce: Delivers that characteristic restaurant-style savoriness and a hint of sweetness.
- Tomato paste: Brings a rich tang and helps thicken the luscious sauce.
- Sugar and rice (or white) vinegar: These balance the heat with both sweetness and tanginess, so each bite sings.
- Cornstarch: A secret hero for both coating the chicken (for the ultimate crunch) and making the sauce deliciously clingy.
- Bird’s eye chili: Tiny but mighty—these add fiery depth! Use as much or little as you dare.
- Cilantro: Optional, but finishing with a sprinkle elevates everything with freshness.
Variations
The beauty of Chicken Manchurian is that it welcomes all sorts of delicious tweaks—feel free to riff based on what’s in your fridge, dietary preferences, or how fiery you like your food!
- Vegetarian Manchurian: Swap out chicken for chunky cauliflower or paneer for a crowd-pleasing meatless dish that soaks up the same addicting sauce.
- Extra-Veggie Power: Toss in diced carrots, snow peas, or baby corn with your bell peppers to sneak in more color and crunch.
- Gluten-Free Twist: Use tamari instead of regular soy sauce and make sure your oyster sauce is gluten-free for an allergy-friendly version.
- Less Heat: Dial back (or skip) the bird’s eye chili and chili powder to keep things mellow and family-friendly.
- Egg-Free: This recipe is naturally eggless, but you can use potato starch instead of cornstarch if you’re avoiding corn.
How to Make Chicken Manchurian
Step 1: Prep the Marinade & Chicken
Start by buzzing onion, ginger, and garlic to a fine paste in your food processor. Set aside a bit for your future sauce base—trust me, it’ll deepen the flavor. Now toss diced chicken with this potent mix, soy sauce, black pepper, chili powder, and a splash of water. Let it chill in the fridge for at least an hour (or up to overnight), so every morsel gets irresistibly juicy and fragrant!
Step 2: Prep the Veggies and Sauce
Finely dice your red bell pepper and the hot bird’s eye chili—keep those seeds for maximum zing! In a bowl, blend tomato paste, both soy sauces, oyster sauce, sugar, vinegar, chili powder, water, and your slivered chilies. Stir up a quick cornstarch slurry separately (for that signature glossy finish), and then combine it into the sauce. Give it a whisk so everything’s ready and waiting.
Step 3: Coat and Fry the Chicken
Just before frying, stir in a generous amount of cornstarch to fully coat your marinated chicken pieces—this creates that unbeatable crispy shell. Heat oil to 350°F (the secret to golden crunch!). Fry chicken pieces in small batches, ensuring you don’t crowd them. Once golden, give them a final 30-second sizzle for next-level crispiness, then set aside to drain on paper towels.
Step 4: Make the Manchurian Sauce
With a splash of oil in your wok or frying pan, sauté the reserved onion-ginger-garlic mix until caramelized and aromatic. Add red bell peppers, cooking them just long enough for brightness and crunch. Give your prepped sauce a quick stir (cornstarch can settle), pour it into the pan, and let it bubble, stirring, until it thickens and turns glossy—this is the heart of Chicken Manchurian!
Step 5: Combine & Finish
Once your sauce has thickened and tastes balanced, gently fold the fried chicken into the pan, tossing until every piece is perfectly lacquered. Add cilantro if you love a herby finish, and serve immediately for the most satisfying crunch and flavor.
Pro Tips for Making Chicken Manchurian
- Marinade Magic: For extra tender chicken, marinate it overnight and don’t rush the resting time—this infuses flavor deep into each bite.
- Oil Temperature Matters: Use a thermometer and keep oil at a steady 350°F for frying—too hot burns the coating, too low and the chicken turns greasy.
- Double Fry for Crunch: That second quick fry really is the secret to restaurant-worthy Chicken Manchurian crispiness.
- Sauce Consistency: If your sauce is too thick, splash in a bit of water; if too thin, simmer it gently or add another teaspoon of cornstarch slurry until it’s just right.
How to Serve Chicken Manchurian
Garnishes
For a finishing flourish, sprinkle freshly chopped cilantro over the hot Chicken Manchurian just before serving—its herbaceous zing beautifully balances the deep, savory sauce. If you want more color, a few extra slices of red chili or green onion curls always make plates pop!
Side Dishes
Chicken Manchurian partners wonderfully with a big bowl of fluffy steamed jasmine rice or classic fried rice—these soak up all that glossy, tangy sauce! For a real Indo-Chinese feast, serve with garlic noodles or crisp stir-fried veggies on the side.
Creative Ways to Present
Serve Chicken Manchurian family-style in a big platter for sharing, or go fancy: pile it into lettuce cups for a fresh appetizer or skewer nuggets onto toothpicks for bite-sized party nibbles. Even as a stuffing for sliders or wraps, Chicken Manchurian becomes an utterly addictive fusion snack!
Make Ahead and Storage
Storing Leftovers
Let Chicken Manchurian cool completely before sealing it in an airtight container; stored in the fridge, it keeps its flavor for up to 3 days. For best texture, store the chicken and sauce separately if you can—this way, the coating stays crisper!
Freezing
For longer storage, you can freeze the cooked chicken pieces and sauce separately for up to a month. Lay the chicken out in a single layer before freezing, then combine with sauce and reheat when a craving strikes!
Reheating
Reheat Chicken Manchurian in a hot skillet or wok to bring back a bit of that crispiness—just a splash of water will loosen the sauce if needed. The microwave works in a pinch, but for the crunchiest results, the stovetop is your best friend.
FAQs
-
Can I make Chicken Manchurian without deep-frying?
Absolutely! For a lighter version, you can bake the marinated, cornstarch-coated chicken at 425°F until golden, or air-fry for crispiness with less oil. While the crust won’t be quite as shatteringly crispy, it’s still fantastic!
-
What’s the best substitute for oyster sauce if I don’t have it?
You can swap oyster sauce for hoisin or mushroom stir-fry sauce, or even use a splash more soy sauce plus an extra pinch of sugar to imitate the sweet-salty balance.
-
Is Chicken Manchurian very spicy?
It’s flavorful with a gentle kick, but you control the heat! Adjust the chili powder and bird’s eye chili to match your family’s tastes or even omit them for a mild, child-friendly version.
-
Can I prepare Chicken Manchurian in advance?
Totally! You can marinate your chicken and prep your sauce components ahead of time, then quickly fry and assemble everything just before serving for maximum crispiness and flavor.
Final Thoughts
Chicken Manchurian is that magic dish that makes every meal feel like a celebration—bold, craveable, and surprisingly easy to make at home. I hope you’ll give this recipe a try and let it wow your friends, family, or even just your tastebuds on a cozy night in. Enjoy every saucy, crunchy bite!
PrintChicken Manchurian Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3
- Category: Stovetop
- Method: Stovetop
- Cuisine: Indo-Chinese
Description
A flavorful and crispy Chicken Manchurian recipe that combines marinated chicken with a savory sauce, bell peppers, and aromatic spices, creating a delicious Indo-Chinese dish.
Ingredients
Chicken Manchurian:
- 1 1/2 lbs boneless chicken (Preferably dark meat)
- 1/2 sweet red bell pepper (finely chopped)
- 2 tablespoons garlic-ginger-onion mix (reserved from marinade)
Chicken Manchurian Marinade:
- 1/2 small onion (approx. 3-4 tablespoons)
- 3-4 slices ginger (approx. 1 1/2 – 2 tablespoons)
- 3 cloves garlic (approx. 1 1/2 tablespoons)
- 1 teaspoon black pepper
- 1/2 tablespoon chilli powder
- 1 1/2 tablespoons soy sauce
- 3-4 tablespoons water
- 10 tablespoons cornstarch (mix this in with the chicken after you are done marinating, right before deep frying)
Chicken Manchurian Sauce:
- 2 tablespoons tomato paste
- 2 1/2 tablespoons sugar
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar (or white vinegar)
- 1 1/2 teaspoons chilli powder
- 1-2 bird’s eye chili pepper
- 1/2 cup water
Cornstarch Slurry (To Thicken Sauce):
- 2 teaspoons cornstarch
- 4 teaspoons cold water
Instructions
- Marinating the Chicken: With a food processor, blitz the ginger, garlic, and half a small onion until it is a fine paste. Reserve 2 tablespoons for browning the onions and red peppers later. Cut up the chicken into small bite-sized pieces and marinate it with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water in the fridge for 1 hour or overnight.
- Preparation: Dice the red peppers and set aside with the reserved mix. Finely chop cilantro if using.
- Preparing the Chicken Manchurian Sauce: Mix all sauce ingredients except cornstarch slurry. Add cornstarch slurry and set aside.
- Deep Frying the Chicken: Coat marinated chicken in cornstarch and deep fry in batches until crispy. Double fry for extra crispiness.
- Putting It Together: Sauté reserved mix, red peppers, add sauce, thicken, then add chicken. Garnish with cilantro and serve with rice.
Notes
- Adjust spice levels to taste.
- Double frying chicken enhances crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg