Chicken Manchurian

Chicken Manchurian is a popular dish in Indo-Chinese cuisine, widely loved in Hakka and Chinese restaurants across Pakistan and India. It combines crispy fried chicken with a sweet and savory red sauce, stir-fried with bell peppers and green onions for added flavor and crunch. Perfectly paired with fried rice or noodles, it’s a crowd-pleaser for any meal!

The best thing about my Chinese Chicken Manchurian recipe is that it's not overly sweet: it strikes the perfect balance with just the right amount of umami richness from soy sauce and sourness from vinegar. It’s the ultimate restaurant-style recipe you’ll want to make again and again!

This go-to takeout dish is surprisingly simple to prepare at home and after many attempts at perfecting this recipe, I’m thrilled to say I have nailed a foolproof, mouthwatering version. This Desi Chinese favorite will never fail to impress.

If you enjoy a hint of sweetness in your meals, don't miss these Chinese dishes: Honey Sriracha Chicken, General Tso's Shrimp and Mongolian Beef.

What Is Chicken Manchurian

Chicken Manchurian is a popular Indo-Chinese dish known for its bold, sweet, tangy, and spicy flavors. It features crispy chicken pieces tossed in a sweet, ketchup-based sauce with garlic, ginger, and sometimes chili. 

This fusion dish combines Chinese cooking techniques with South Asian flavours, creating a unique dish. It's often served with fried rice or noodles in Indian and Pakistani Chinese cuisine. 

From Fish to Vegetable Manchurian to Paneer Manchurian, this dish has inspired countless delicious variations over time.

There's even a dry version that works well as a light appetizer such as for munching on game nights, while the Chicken Manchurian gravy (more common in Pakistan) complements dishes like steamed rice or stir-fried noodles.

This dish is a hit for all the right reasons, making it a firm favorite with kids (even cough picky eaters cough) and adults alike. It’s a definite hit and a must for serving at parties!

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 Garlic Fried Rice and Hot & Sour Soup. 

Ingredients & Substitutions

See recipe card for quantities.

• Chicken - I use boneless, skinless chicken breasts cut in bite-sized cubes.
• Oil - Use neutral oil like vegetable or canola oil.
• Bell Peppers - add a sweet crunch. I used green capsicum but you can swap with yellow or red bell pepper for extra sweetness.
• Green Onions - or scallions are a common go-to in Asian cuisine and add a light, fresh flavor that lifts the dish.
• White Sesame Seeds -It’s totally optional, so feel free to skip it if you prefer! But toasted sesame seeds not only make your Chicken Manchurian look restaurant-worthy, but they also add a nutty crunch that complements the saucy goodness. 
• Salt
• White Pepper - can be substituted with black pepper in half the amount.
• Egg - Adding it ensures the cornflour sticks to the chicken, giving it that restaurant-style crisp coating.
• Cornflour - Called cornstarch in the US gives the chicken pieces a crispy outer layer. 
• Ginger & Garlic - I prefer freshly minced ginger and garlic.

Chicken Manchurian Sauce

• Tomato Ketchup - This is the base of that classic sweet and tangy Manchurian sauce. Any standard tomato ketchup from any brand works. You can alternate with tomato sauce or tomato puree but I feel it doesn't give that authentic restaurant flavour.
• Chili Garlic Sauce - I highly recommend getting this one from a South Asian store. Some of the brands I have used are Knorr, Mitchell’s and Shezan. You can substitute with an Asian chili garlic sauce but the taste might vary.
• Soya Sauce - Use only light or all-purpose soy sauce not dark soy sauce. You can use tamari for a gluten-free option or coconut aminos if you want a slightly sweeter, healthier alternative.
• Vinegar - White vinegar helps balance the sweetness. 
• Brown Sugar - Brown sugar adds sweetness while also creating a slight caramelization and gives that signature sticky, glossy texture. Can be swapped with white sugar!
• Chicken Stock Cube - Adds an extra boost of umami flavor to make the sauce even richer. You can sub with vegetable stock or a homemade chicken broth for a fresher taste, or use bouillon powder.

How To Make Chicken Manchurian

Here's how to make Chicken Manchurian with Gravy. The recipes comes together in only 35 minutes.

Step 1 - Add all the marinade ingredients to the chicken and mix well.

Step 2 - Deep fry the chicken in batches until golden brown and crispy.

Step 3 - Saute garlic, ginger and bell pepper in a pan.

Step 4 - Add the sauce ingredients. Bring it to a simmer.

Step 5 - Gradually pour the cornstarch slurry till the sauce thickens to your desired consistency.

Step 6 - Toss in the deep-fried chicken and spring onions, then garnish with sesame seeds. Enjoy!

Variations

• Make It Vegetarian: You can use Paneer, Tofu, Cauliflower or Mushrooms instead of Chicken to make a veg version!
  For paneer, cut it into cubes, marinate, and pan-fry until golden.
  To make Gobi (cauliflower) Manchurian, cut it into small florets, blanch briefly, and then fry until crispy before tossing in the sauce.
  For tofu, press out excess moisture, marinate, and fry until crispy, just like with the chicken.
  For a hearty, umami-packed alternative, use button or shiitake mushrooms and create Mushroom Manchurian. 

• Fish Manchurian: Fish fillets can also be marinated, fried, and tossed in the zesty Manchurian sauce to bring a lighter taste to the dish while keeping all the original beloved flavours. You can also use shrimp or prawns.

• As An Appetizer: For a dry Chicken Manchurian, simply reduce the amount of sauce, let it simmer until it gets sticky and thick and then toss in the fried chicken pieces. 

• Spicy Version: Make a spicy Manchurian sauce by add some sriracha sauce, red chili powder or green chilies to amp up the heat!

Serving Suggestions

Chicken Manchurian can be served alongside steamed or fried rice, vegetable stir fry, or Chow Mein. 

For a complete Chinese buffet, pair it with my Chili Oil Noodles, Salt & Pepper Wings and Chicken Corn Soup.

Storage

Leftover Chicken Manchurian can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply use a pan or microwave until warmed through. If the sauce has thickened in the fridge, add a little water or broth while reheating to loosen it up. However, the chicken will lose its crispiness when stored.

Making in Advance:  You can marinate the chicken and store it uncooked in the fridge. Prepare the sauce ahead of time and keep it in an airtight container in the fridge. On the day of serving, fry the chicken, heat the sauce until it simmers, and toss in the chicken pieces.

Alternatively, you can skip deep-frying the chicken. Just pan-fry and add to the sauce. The crispy coating doesn’t get soggy this way. This way, store the combined Chicken Manchurian in the fridge for up to 2 days.

FAQs

📖 Recipe

Chicken Manchurian

A popular Indo-Chinese dish, Chicken Manchurian features crispy fried chicken tossed in a sweet and savory red sauce with stir-fried bell peppers and green onions. My restaurant-style recipe is perfectly balanced and is sure to hit the spot every time!

4.93 from 14 votes

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 4

Author: Chili to Choc

Ingredients 

• 500 g (1.1lb ) boneless, skinless chicken cut in bite-sized cubes
• 2 tablespoon vegetable oil plus extra for deep-frying
• 1 green bell pepper cut in small squares
• 2 green onions sliced
• ⅓ cup cornflour (cornstarch) slurry see note 1
• toasted white sesame seeds for garnish

Chicken Marinade

• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• ½ teaspoon salt
• 1 teaspoon white pepper
• 1 egg
• ¼ cup cornflour cornstarch
• 1 garlic clove minced
• 1 teaspoon minced ginger

Manchurian Sauce

• ½ cup tomato ketchup
• ¼ cup chili garlic sauce preferably a South Asian brand
• 1 tablespoon white vinegar
• 2 tablespoon soy sauce
• 3-4 tablespoon brown sugar see note 2
• 1 chicken stock cube
• 2 cups water see note 3

Cook ModePrevent your screen from going dark

Instructions

• Combine all the marination ingredients and coat the chicken evenly.
• Heat oil for deep frying in a medium pot. Using a spoon, carefully drop the chicken pieces into the hot oil. In a single layer, fry on medium heat until crispy and golden brown. Remove and place on paper towels to drain excess oil.
• In a bowl, mix all the Manchurian sauce ingredients and set aside.
• Heat 2 tablespoon oil in a pan. Add the minced ginger and garlic and and sauté for 1 minute. Toss in the bell pepper and stir-fry on high heat for 2 minutes.
• Pour the prepared sauce into the pan and let it bubble on low heat.
• Gradually add the cornstarch slurry to the bubbling sauce over medium-low heat, stirring constantly. Adjust the amount of slurry to reach your desired consistency, keeping in mind that the sauce will thicken as it cooks.
• Add the fried chicken and sliced green onions to the sauce. Toss everything well to coat, then let it simmer for 2 minutes.
• Turn off the heat and transfer the dish to a serving bowl. Garnish with some more green onions and toasted sesame seeds.
• Serve hot with fried rice or noodles. Enjoy!

Video

Notes

1. Mix 2 tablespoon cornflour (cornstarch) with ¼ cup water to make the cornstarch slurry.
2. Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.
3. If you like it more saucy, increase the water to 2 ½ or 3 and adjust the cornstarch slurry accordingly.
4. To maintain the chicken's crispiness, I suggest adding it to the fried chicken to the red sauce right before serving. Otherwise, the coating may absorb the sauce and become soggy.

Nutrition

Serving: 1servingCalories: 514kcalCarbohydrates: 41gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 121mgSodium: 2455mgPotassium: 681mgFiber: 2gSugar: 19gVitamin A: 421IUVitamin C: 28mgCalcium: 44mgIron: 2mg

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!

This post was originally published on June 29, 2020 and has been updated with new pictures, detailed information and a slight change in recipe.

PIN IT FOR LATER