Chicken Manchurian is one of the most popular Indo-Chinese dishes loved across India and beyond. It combines the bold flavors of Chinese sauces with Indian spices to create a tangy, spicy, and savory dish that’s perfect with fried rice or noodles. This guide breaks down the authentic chicken manchurian recipe into five detailed steps, ensuring restaurant-style results right from your home kitchen. Whether you’re a beginner or experienced cook, this recipe will help you master the art of preparing perfect Chicken Manchurian.
1. Marinating Chicken for Chicken Manchurian Recipe
For the signature taste and texture of Chicken Manchurian, proper marination is essential. Start by cutting 250 grams of boneless chicken (preferably thigh pieces for juiciness) into small cubes. In a mixing bowl, add 1 tbsp ginger-garlic paste, 1 tsp soy sauce, ½ tsp black pepper, and salt to taste. Add 2 tbsp cornflour and 2 tbsp all-purpose flour to coat the chicken evenly. Let it marinate for at least 30 minutes. This step helps infuse the chicken with flavor and ensures it turns crispy on the outside while remaining tender inside when fried.
2. Frying Chicken to Get That Perfect Manchurian Crisp
Once the chicken is marinated, deep fry or shallow fry the pieces on medium-high heat until golden brown and crispy. Make sure the oil is adequately hot before adding the chicken to avoid sogginess. Fry in batches if needed to avoid overcrowding the pan. This step is critical in achieving the crispy chicken manchurian texture that distinguishes the dish from other stir-fry chicken recipes. Drain the fried chicken on paper towels to remove excess oil.
3. Making the Spicy Tangy Chicken Manchurian Sauce
The flavor-packed sauce is what defines the dish. In a wok, heat 2 tbsp oil and sauté 1 tbsp finely chopped garlic, 1 tbsp chopped ginger, and 2 green chilies until fragrant. Add ¼ cup chopped onions and ¼ cup chopped capsicum (bell pepper) and stir-fry for a minute on high flame. Pour in 2 tbsp soy sauce, 1 tbsp red chili sauce, 1 tbsp vinegar, and 1 tbsp tomato ketchup. Add ¼ cup water and bring it to a boil. For the classic thick chicken manchurian sauce, mix 1 tbsp cornflour with 3 tbsp water and stir it into the sauce. Let it simmer till it thickens slightly.
4. Combining Fried Chicken with Manchurian Sauce
Once the sauce is ready, add the fried chicken pieces directly into the wok. Toss everything together on high heat for 2–3 minutes until the chicken is well-coated in the glossy, spicy-tangy Manchurian sauce. Adjust salt and pepper at this stage. This step ensures that every bite of chicken is infused with bold flavor and sticky texture, just like the restaurant-style chicken manchurian you love.
5. Garnishing and Serving Chicken Manchurian the Right Way
Finish off your Chicken Manchurian with a generous sprinkle of chopped spring onions and a dash of sesame oil (optional) for an extra punch of flavor. Serve hot as a starter or pair it with vegetable fried rice, garlic noodles, or even plain steamed rice. For those preferring a dry chicken manchurian, reduce the sauce slightly. For a semi-gravy version, add ¼ cup more water to the sauce. This adaptability makes the dish a favorite in both street-style eateries and home kitchens.