As the tantalizing aroma of sizzling chicken fills the air, I can’t help but feel a rush of excitement—it’s time to create the ultimate comfort dish: Chicken Manchurian. This Indo-Chinese favorite combines crispy, marinated chicken with a luscious, sweet, and spicy sauce that’s bound to please even the pickiest of eaters. The best part? This recipe is not only easy to prepare, making it perfect for weeknight dinners, but it’s also a delightful crowd-pleaser that’s sure to impress at gatherings. Whether you serve it with steaming rice or tossed into fresh noodles, this Chicken Manchurian will transform your kitchen into a cozy takeout alternative. Are you ready to whip up this flavorful masterpiece? Let’s dive in! Why will you love Chicken Manchurian? Flavor Explosion: The perfect blend of sweet, spicy, and tangy notes make each bite of Chicken Manchurian a satisfying experience. Crispy Goodness: Enjoy crispy chicken pieces lovingly coated in a glossy sauce that rivals any takeout dish. It’s a texture lover’s dream! Versatile Delight: Whether you prefer the dry or gravy version, this recipe adapts beautifully. Even vegetarians can enjoy a delicious Gobi Manchurian! Quick and Easy: With simple ingredients and straightforward steps, you’ll have this dish ready in no time. Perfect for busy weeknights! Crowd-Pleasing: Bring everyone together around the table with this aromatic dish—it’s a guaranteed hit at family gatherings or dinner parties! For more inspired recipes, check out my Cream Cheese Chicken or discover the delights of Grilled Chicken Broccoli for a wholesome meal! Chicken Manchurian Ingredients For the Chicken • Boneless Chicken (1 ½ lbs) – The main ingredient delivering protein and a satisfying bite; dark meat ensures juiciness. • Cornstarch (10 tbsp) – Crucial for achieving that irresistible crispy coating when frying. For the Marinade • Garlic-Ginger-Onion Mix (2 tbsp, reserved from marinade) – Provides an aromatic base; fresh is best for depth of flavor. • Soy Sauce (1 ½ tbsp) – Adds a savory umami kick; low-sodium options work if you’re watching salt intake. • Chili Powder (½ tbsp) – Infuses heat into the dish; for an authentic flavor, opt for Indian chili powder. • Black Pepper (1 tsp) – A touch of heat that you can adjust based on your preference. • Water (3-4 tbsp) – Helps to mix and activate the marinade ingredients. For the Sauce • Tomato Paste (2 tbsp) – Gives richness to the sauce; can be swapped with ketchup if necessary. • Sugar (2 ½ tbsp) – Balances the spices for a well-rounded sweet and spicy sauce. • Oyster Sauce (1 tbsp) – Deepens umami flavors; substitute with soy sauce mixed with a pinch of sugar when needed. • Dark Soy Sauce (1 ½ tbsp) – Enhances color and richness, but regular soy sauce is a suitable alternative. • Rice Vinegar (1 ½ tbsp) – Introduces needed acidity; white vinegar can serve as a replacement. • Bird’s Eye Chili Pepper (1-2, chopped with seeds) – Optional for fiery heat; feel free to omit if you prefer milder. • Water for Sauce (½ cup) – Thins the sauce to the perfect consistency for coating your chicken. • Cornstarch Slurry (2 tsp cornstarch + 4 tsp cold water) – This thickens the sauce at the end for that luxurious texture. For the Garnish • Cilantro (Optional, for garnish) – Fresh herb that adds a vibrant pop of flavor and color to your dish. Get ready to experience the ultimate Chicken Manchurian, lovingly crafted with these fantastic ingredients that make your taste buds dance! Step‑by‑Step Instructions for Chicken Manchurian Step 1: Prepare the Marinade Blitz ginger, garlic, and half an onion into a smooth paste using a food processor. Reserve 2 tablespoons of this aromatic mix for cooking later. In a bowl, combine the rest of the paste with dark soy sauce, chili powder, black pepper, and water to create a flavorful marinade for the chicken. Step 2: Marinate the Chicken Cut the boneless chicken into 1-inch pieces and add them to the marinade. Ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to penetrate and infuse the chicken, making it tender and delicious. Step 3: Prepare the Sauce In a separate mixing bowl, whisk together the tomato paste, oyster sauce, sugar, dark soy sauce, rice vinegar, chili powder, and ½ cup of water. This mixture will become the sweet and spicy coating for your Chicken Manchurian. Set it aside to allow the flavors to meld while the chicken marinates. Step 4: Coat the Chicken When the marinating time is up, remove the chicken from the refrigerator. Sprinkle cornstarch over the marinated pieces and toss them gently to coat evenly. This step is crucial to achieving that perfect crispy exterior when frying the Chicken Manchurian. Step 5: Heat the Oil In a wok or deep fryer, heat oil to 350°F (177°C). Use a thermometer to ensure the oil is at the right temperature, as this will help the chicken fry to a golden perfection. The oil should shimmer but not smoke; this is essential for crispy fried chicken. Step 6: Fry the Chicken Carefully add the coated chicken pieces in small batches to the hot oil, ensuring not to overcrowd the pan. Fry for 5-6 minutes until they turn golden brown and crispy. Using a slotted spoon, remove them from the oil and drain on paper towels to absorb any excess oil. Step 7: Sauté Aromatics In a separate pan, heat a tablespoon of oil over medium-high heat. Add the reserved ginger-garlic-onion mix and sauté until fragrant and golden brown. Then, toss in the finely chopped sweet red pepper and stir-fry for about 2 minutes until slightly softened. Step 8: Combine Sauce and Chicken Pour the prepared sauce into the pan with the sautéed aromatics, mixing well. Bring to a gentle simmer and allow it to thicken slightly for about 2-3 minutes. If it gets too thick, you can add a little more water to reach your desired consistency. Step 9: Coat the Chicken in Sauce Add the crispy chicken to the sizzling sauce and toss to ensure each piece is well coated with the luscious sweet and spicy mixture. Cook for an additional minute to allow the chicken to absorb some of the sauce’s flavors. Step 10: Serve Garnish your Chicken Manchurian with fresh cilantro for a pop of color and flavor. Serve immediately over a bed of steaming rice or freshly cooked noodles. Enjoy the delightful texture and taste of your homemade Chicken Manchurian, sure to impress family and friends! Chicken Manchurian Variations & Substitutions Get ready to personalize your Chicken Manchurian and savor the flavors in your own unique way! Vegetarian Option: Swap chicken for deep-fried cauliflower to craft a delicious Gobi Manchurian that even non-meat eaters will adore. Sauce Adjustments: For a sweeter sauce, add more sugar or for a spicier kick, increase the chili powder—tailor it to your taste! Extra Crunch: Mix in chopped nuts like cashews or peanuts for an exciting crunch that enhances the dish’s texture and flavor. Heat Levels: Want it hotter? Add more Bird’s Eye chilies, or for a milder version, reduce the chili powder and omit the fresh chilies. Gravy Lovers: Prefer a saucier dish? Double the sauce ingredients for a richer, luscious gravy that pairs beautifully with rice or noodles. Colorful Veggie Mix: Throw in additional vegetables such as carrots, green beans, or snap peas for a vibrant, healthful boost that adds crunch and color. Low-Calorie Twist: Try air-frying the chicken instead of deep-frying to keep it crispy while reducing overall calories and oil usage. Soy-Free Version: Use coconut aminos instead of soy sauce for a soy-free alternative that still offers umami goodness. For inspiration beyond Chicken Manchurian, don’t miss out on my delicious Fried Chicken Street or the flavorful Garlic Parmesan Chicken, perfect for your next family meal! Make Ahead Options Chicken Manchurian is a fantastic recipe for meal prep enthusiasts! You can marinate the boneless chicken up to 24 hours in advance; just ensure it’s tightly covered in the refrigerator to maintain its juiciness and flavor. Additionally, you can prepare the sauce and store it in an airtight container in the fridge for up to 3 days—this not only saves you time but allows the flavors to deepen even more. When it’s time to enjoy your homemade Chicken Manchurian, simply fry the marinated chicken pieces right before serving, then toss them in the pre-made sauce for a quick, delicious meal that’s just as vibrant as when freshly made! Expert Tips for Chicken Manchurian Marination Time: Allow the chicken to marinate for at least one hour to deepen flavor; this is crucial for a juicy and flavorful Chicken Manchurian. Correct Oil Temperature: Ensure the oil is hot enough before frying; if the oil is too cool, the chicken will absorb grease and lose its crispiness. Coating Technique: Coat your marinated chicken evenly with cornstarch for that extra crispy texture; avoid leaving clumps that can cause uneven frying. Frying in Batches: Don’t overcrowd the frying pan; working in small batches helps maintain consistent oil temperature, ensuring each piece remains perfectly crispy. Sauce Consistency: Adjust the thickness of the sauce to your liking; if it becomes too thick, simply add a little water until it reaches your desired consistency. Extra Heat Option: If you’re a spice lover, consider adding more chopped Bird’s Eye chilies or chili powder to amp up the heat in your Chicken Manchurian. How to Store and Freeze Chicken Manchurian Fridge: Store leftover Chicken Manchurian in an airtight container for up to 2-3 days. Reheat in a skillet over medium heat to maintain the crispy texture of the chicken. Freezer: For longer storage, freeze Chicken Manchurian in a freezer-safe container for up to 2 months. Allow it to cool completely before sealing tightly to prevent freezer burn. Reheating: Thaw in the refrigerator overnight before reheating. For the best results, reheat in a pan over low heat with a splash of water to keep the chicken crispy and prevent drying out. Serving Suggestion: Serve immediately after reheating, adding fresh cilantro for a pop of flavor, and enjoy the delightful tastes of your Chicken Manchurian once again! What to Serve with Perfectly Crispy Chicken Manchurian? Elevate your dining experience with delightful pairings that not only complement the bold flavors of Chicken Manchurian but also create a memorable meal. Steamed Rice: A perfect canvas for the saucy delight, allowing the rich flavors to meld beautifully while soaking up every bite. Hakka Noodles: Tossed in a light sauce, this noodle dish adds a satisfying texture to contrast the crispiness of the chicken. Fried Rice: With a savory mix of veggies and eggs, this dish adds a delightful bite, enhancing the overall meal with your favorite Asian flavors. Szechuan Green Beans: Crunchy and spicy, these vibrant green beans provide a fresh, crunchy balance to the rich sauce of Chicken Manchurian. Chili Garlic Sauce: A side of this fiery condiment can elevate the heat to your liking and deepen the enjoyment of this Indo-Chinese meal. Cucumber Salad: Refreshing and light, this salad adds crunch and acidity—great for cooling down the spice while brightening your plate. Mango Lassi: This sweet and creamy drink offers a lovely contrast to the spice of the dish, making each bite and sip a harmonious experience. Jasmine Tea: A fragrant beverage that cleanses the palate, enhancing your overall dining experience without overwhelming the dish’s flavors. Chocolate Spring Rolls: End your meal on a sweet note with these warm, crispy desserts filled with chocolate, providing an indulgent finish to a savory feast. Chicken Manchurian Recipe FAQs What kind of chicken should I use for Chicken Manchurian? For the best results, I recommend using boneless dark meat chicken, as it ensures juiciness and flavor. If you prefer a lighter option, boneless white meat works too, but it might be less succulent. How do I store leftover Chicken Manchurian? Store your Chicken Manchurian in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a skillet over medium heat—this helps maintain the crispy texture of the chicken! Can I freeze Chicken Manchurian? Absolutely! To freeze, let the Chicken Manchurian cool completely. Then, transfer it to a freezer-safe container, sealing it tightly. It should keep well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating. Why is my chicken not crunchy after frying? There are a few factors that can affect crispiness. First, make sure your oil is at the right temperature (350°F/177°C) when frying; if it’s too cool, the chicken will absorb oil and become greasy. Also, avoid overcrowding the frying pan—fry in small batches to keep the oil temperature consistent. If needed, try double frying for that ultimate crunch! Is Chicken Manchurian suitable for those with food allergies? Be cautious as the recipe contains several common allergens like soy sauce (which has gluten) and possibly shellfish in the oyster sauce. You can substitute with gluten-free soy sauce and omit the oyster sauce if needed. Always check for specific allergies when serving to others. Can I make a vegetarian version of Chicken Manchurian? Very much so! For a delicious vegetarian twist, substitute the chicken with deep-fried cauliflower to create a Gobi Manchurian. The same flavorful marinade and sauce work perfectly to satisfy those craving this Indo-Chinese delight! Irresistibly Crispy Chicken Manchurian You'll Love to Make This Chicken Manchurian recipe offers a crispy texture and a delicious sweet and spicy flavor, perfect for any meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarination Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 4 servingsCourse: ChickenCuisine: Indo-ChineseCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1.5 lbs Boneless Chicken Dark meat ensures juiciness10 tbsp Cornstarch For crispy coatingFor the Marinade2 tbsp Garlic-Ginger-Onion Mix Reserved from marinade1.5 tbsp Soy Sauce Low-sodium options work0.5 tbsp Chili Powder Opt for Indian chili powder for authenticity1 tsp Black Pepper Adjust heat according to preference3-4 tbsp Water Helps mix marinade ingredientsFor the Sauce2 tbsp Tomato Paste Or ketchup if necessary2.5 tbsp Sugar Balances spices1 tbsp Oyster Sauce Substitute with soy sauce and sugar if needed1.5 tbsp Dark Soy Sauce Regular soy sauce is an alternative1.5 tbsp Rice Vinegar White vinegar can be used1-2 Bird's Eye Chili Pepper Optional for heat; omit if desired0.5 cup Water for Sauce Thins sauce to desired consistency2 tsp Cornstarch Slurry For thickening sauceFor the GarnishCilantro Optional, for garnish Equipment wokfood processorThermometermixing bowlSlotted spoon Method Step-by-Step Instructions for Chicken ManchurianBlitz ginger, garlic, and half an onion into a smooth paste using a food processor. Reserve 2 tablespoons of this aromatic mix for cooking later. Combine the rest with dark soy sauce, chili powder, black pepper, and water to create a marinade.Cut the boneless chicken into 1-inch pieces and add them to the marinade. Cover and refrigerate for at least 1 hour.In a separate bowl, whisk together tomato paste, oyster sauce, sugar, dark soy sauce, rice vinegar, chili powder, and water. Set aside.Remove the marinated chicken from the fridge and sprinkle cornstarch over it. Toss to coat evenly.Heat oil in a wok or fryer to 350°F (177°C). Use a thermometer to ensure proper temperature.Fry the coated chicken in small batches for 5-6 minutes until golden brown and crispy. Drain excess oil.In a separate pan, heat oil and sauté the reserved ginger-garlic-onion mix until fragrant. Add red pepper and stir-fry for 2 minutes.Pour the prepared sauce into the pan with the aromatics and simmer for 2-3 minutes.Add the fried chicken to the sauce and toss to coat. Cook for an additional minute.Garnish with cilantro and serve over rice or noodles. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 7gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 2mg NotesAllow chicken to marinate for at least one hour for best flavor. Ensure oil temperature is correct for optimal crispiness when frying. Tried this recipe?Let us know how it was!
