Chicken Manchurian is a very popular Indo-Chinese dish. Crispy fried chicken pieces are tossed in a sweet and savoury sauce and served alongside fried rice or noodles.
Chicken Manchurian is widely famous in Indian and Pakistani restaurants. The sweet tomato ketchup and soy sauce based sauce makes it a firm favourite with kids and adults alike. The best thing about this Chicken Manchurian is it's not overly sweet, it has the right amount of saltiness from the soy sauce and the tanginess from vinegar to balance the dish out.
In Pakistani restaurants, Chicken Manchurian is usually served in a sizzler which keeps the gravy hot and bubbling. You can combine this dish with my Egg Fried Rice and Hot & Sour Soup.
How To Make Chicken Manchurian
- MARINATE. Add all the marination ingredients to the chicken. See the recipe card at the end. Leave for 30 mins.
- DEEP-FRY. Fry the chicken in oil on medium heat till they are cooked and crispy. You can pan-fry the chicken if you don't like deep-frying. See the heading below.
- MAKE SAUCE. Combine all the sauce ingredients in the recipe card. Chinese dishes are very quick so it's always handy to be prepped beforehand. You can add the broth (water + stock cube) to the prepped sauce or add it to the pan later. It's the same thing.
- START GRAVY. Toast the garlic. Then fry the bell pepper for 2 mins. The bell pepper will continue to cook in the sauce later so it's better to leave it under-cooked or it will get mushy later. Pour the sauce and the broth (if you didn't add to the sauce earlier). Bring to a boil and gradually add the cornflour slurry till the sauce starts to thicken. Never add the slurry all at once.
- COMBINE EVERYTHING. Add the spring onion and chicken and toss.
- SERVE & ENJOY. Put Chicken Manchurian in your dish, top with spring onion and sesame seeds.
Can You Skip Frying The Chicken
If you don't want to load up on calories you can totally skip the deep-frying. In that case, don't add the egg to the marination. Add only 2 tablespoon of the cornflour and pan fry the chicken in 2-3 tablespoon on high heat. Remove on a plate and continue making the sauce.
Watch How To Make It
MORE CHINESE RECIPES
Let's stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.
📖 Recipe
Chicken Manchurian
Crispy fried chicken pieces are tossed in a sweet and savoury sauce
Print
Pin
Rate
Servings:
Ingredients
- 500 g boneless chicken cut in cubes
- 2 tablespoon oil
- 1 green bell pepper large dice
- 2 green onions sliced
- white sesame seeds for garnish
FOR THE MARINATION
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- ½ teaspoon salt
- 1 teaspoon white pepper
- 1 egg
- ¼ cup cornflour
- 1 teaspoon ginger garlic paste
FOR THE SAUCE
- ½ cup tomato ketchup
- ¼ cup Chili Garlic Ketchup
- 1 tablespoon vinegar
- 2 tablespoon soy sauce
- 3-4 tbsp brown sugar
- 1 tablespoon toasted sesame oil
- 1 chicken stock cube
- 2 cups water
- salt to taste
Instructions
- Marinate the chicken with all the marination ingredients and leave for at least 30 minutes.
- Heat oil for deep frying and drop in the chicken pieces with a spoon. Fry on medium heat till thoroughly cooked. Remove on a paper towel.
- Make the sauce in a bowl and put aside.
- Heat oil in a pan and saute garlic for 1 minute. Add the bell pepper and fry on high heat for 2 minutes only.
- Then pour in the sauce and wait for it to bubble.
- Prepare a cornflour slurry and gradually add it to the sauce on medium heat. Stop when you reach your desired consistency. Remember the sauce will continue to thicken while cooking.
- Add the spring onions and fried chicken. Give a good toss and let simmer for 2 minutes.
- Turn off heat and put the gravy in your serving dish.
- Garnish with spring onion and sesame sides.
- Serve with fried rice or noodles.
Notes
Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.
Nutrition
Serving: 1grams
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!
PIN ME FOR LATER
M.A. says
Your video showed 1/2 tsp ginger garlic paste for the marination but the recipe list here didn't indicate that at all. Please confirm!
Chili to Choc says
Yes please add 1 tsp ginger garlic paste in marination. I have edited the recipe too. Thanks!
Sneha says
Thank you the recipe. It turned out really good. My 4 year old enjoyed it with your desi chow mein which is an equally amazing recipe. Keep sharing your amazing work ❤️
Chili to Choc says
Thank you! I am happy you liked both the recipes.
Eshrat fatima says
I made Chicken Manchurian and omg it turned out amazing ... thank you so much for the recipes lots of love ❤️
Chili to Choc says
Thank you so much for your feedback!
Foodinomous says
Easy to make if this recipe is followed! Turned out amazing!! Testified by 12 year old food-lover, too!
Chili to Choc says
Thank you so much for trying my recipe!
Sara says
The chilli and the simple Ketchup, both from Knorr?
Chili to Choc says
I used tomato ketchup from Knorr and Chili Garlic from Shezan. But you can use Chili Garlic Ketchup of any Pakistani brand, National, Knorr, Mitchell's etc. Make sure it is Pakistani. The Asian Chili Garlic Sauces are different.
Sara says
Which Ketchup brands you have exactly used?
chilitochoc says
I use Knorr's Ketchup. It's the German Knorr not the Pakistani one.