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| Crispy Chicken Manchurian served hot with spring onions and fried rice |
Chicken Manchurian is a popular Indo-Chinese chicken recipe made with crispy boneless chicken tossed in a glossy, spicy, tangy, and savory sauce. This Chicken Manchurian recipe combines golden fried chicken with garlic, ginger, green chilies, bell peppers, soy sauce, vinegar, tomato ketchup, and chili sauce.
This homemade version is easy to prepare and works as both a Chicken Manchurian starter and a main dish served with fried rice or noodles. The recipe serves 4 and follows a simple sequence: marinate the chicken, fry it until crispy, prepare the Manchurian sauce, and toss everything together.
If you enjoy bold Indian chicken flavors, you can also explore our Chicken Chettinad recipe for a completely different South Indian-style chicken curry.
Chicken Manchurian is an Indo-Chinese dish, rather than a traditional Chinese recipe. It combines Chinese-inspired stir-frying and sauces with flavors that became especially popular in Indian cuisine.
The dish is known for its contrast of textures and flavors: crispy chicken, crunchy vegetables, aromatic garlic and ginger, salty soy sauce, tangy vinegar, sweet ketchup, and chili heat.
It can be prepared as a relatively dry starter or served with more sauce alongside rice or noodles.
The recipe uses a straightforward cooking process that builds flavor in stages.
First, 500 g boneless chicken is coated with cornflour, maida, ginger-garlic paste, black pepper, soy sauce, salt, and optional egg. After a 15-minute rest, the chicken is fried over medium heat until golden and crispy.
The sauce is then prepared separately with garlic, ginger, green chilies, onion, and bell peppers. Soy sauce, vinegar, tomato ketchup, chili sauce, sugar, and water create the main sauce, while a cornflour slurry gives it a glossy, slightly thick consistency.
Finally, the crispy chicken is tossed through the finished sauce and garnished with spring onion greens.
For another crispy Indian-style chicken dish, see our Chicken 65 recipe.
Add 500 g boneless chicken, cut into bite-sized pieces, to a mixing bowl.
Add 2 tbsp cornflour, 2 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1 tsp black pepper powder, salt to taste, 1 tbsp soy sauce, and 1 egg if using.
Add 1–2 tbsp water as needed and mix until the chicken pieces are evenly coated.
Let the chicken rest for 15 minutes.
This short resting period allows the coating to adhere properly before frying.
Heat oil in a wok or kadai.
Fry the coated chicken pieces over medium heat until they become golden and crispy.
Remove the chicken from the oil and drain on paper towels.
Keep the fried chicken aside while you prepare the sauce.
Heat 1 tbsp oil in a wok.
Add:
Sauté for 1 minute until fragrant.
The aromatics form the base of the savory Manchurian sauce.
Add 1 small finely chopped onion, ½ diced green bell pepper, and ½ diced red bell pepper.
Stir-fry for 2–3 minutes.
Keep the vegetables slightly crunchy rather than cooking them until completely soft. This gives the finished dish a useful contrast against the crispy chicken.
If you enjoy Indo-Chinese flavors, our Egg Chilli recipe is another option worth trying.
Add:
Mix well.
Pour in ¾ cup water and bring the sauce to a simmer.
The combination of soy sauce, vinegar, ketchup, chili sauce, and sugar creates the characteristic sweet, spicy, tangy, and savory profile of Chicken Manchurian.
Mix 1 tbsp cornflour with 2 tbsp water to make a smooth slurry.
Stir the cornflour slurry into the simmering sauce.
Cook for 1–2 minutes until the sauce becomes glossy and slightly thick.
The finished sauce should be thick enough to cling to the chicken without becoming overly stiff.
Add the fried chicken pieces to the prepared Manchurian sauce.
Toss well until the chicken is evenly coated.
Garnish with spring onion greens and serve hot.
Chicken Manchurian can be served as a starter or as part of an Indo-Chinese meal.
For a complete meal, serve it with fried rice or noodles. The crispy chicken and glossy sauce also make it suitable for parties, family dinners, and casual weekend meals.
For another bold chicken recipe from World Recipe Lab, try our Chicken Malvani recipe, a spicy coconut-based curry from Maharashtra's Konkan region.
Cut the chicken into similar bite-sized pieces so the pieces cook at a similar rate during frying.
The recipe uses a 15-minute marination time. This gives the flour and cornflour coating time to adhere to the chicken before frying.
The onion and bell peppers only need 2–3 minutes of stir-frying. Avoid cooking them until completely soft.
For this recipe, mix 1 tbsp cornflour with 2 tbsp water. Add this slurry to the simmering sauce and cook for 1–2 minutes.
The fried chicken goes into the finished sauce at the end. Tossing it at this stage ensures the sauce coats the chicken evenly.
For a starter-style serving, use the prepared sauce to coat the fried chicken without adding additional liquid beyond the recipe.
Chicken Manchurian pairs naturally with fried rice. The savory sauce works particularly well with plain or vegetable-based fried rice.
Serve the finished chicken alongside noodles for a complete Indo-Chinese meal.
Chicken Manchurian is made with boneless chicken coated with cornflour and all-purpose flour, then fried and tossed in a sauce made with garlic, ginger, green chilies, soy sauce, vinegar, tomato ketchup, chili sauce, sugar, and bell peppers.
Chicken Manchurian is generally considered an Indo-Chinese dish. It uses Chinese-inspired sauces and cooking techniques combined with flavors that became popular in Indian cuisine.
Yes. This recipe calls for 500 g boneless chicken, so chicken breast can be used when cut into bite-sized pieces.
Use 1 tbsp cornflour mixed with 2 tbsp water. Stir the slurry into the simmering sauce and cook for 1–2 minutes until glossy and slightly thick.
Chicken Manchurian can be served as a starter or with fried rice or noodles as part of an Indo-Chinese meal.
This Chicken Manchurian recipe brings together crispy fried chicken, crunchy vegetables, aromatic ginger and garlic, and a glossy Indo-Chinese sauce.
The key is to follow the sequence: marinate the chicken for 15 minutes, fry it over medium heat until golden and crispy, prepare the sauce, thicken it with the cornflour slurry, and toss in the fried chicken at the end.
For readers building an Indo-Chinese meal, you can pair this recipe with other bold dishes from World Recipe Lab, including Egg Chilli and Chicken Tawa Fry.
The result is a flavorful homemade Chicken Manchurian that works equally well as a party starter or as part of a satisfying meal with rice or noodles.
Boneless chicken thighs stay juicier than chicken breast.
Double-frying the chicken gives extra crispiness.
For a low-oil version, air fry the chicken at 200°C for 12–15 minutes.
To make it spicier, increase the amount of chili sauce or green chilies.
For a thicker gravy, add extra cornflour slurry.
Mushrooms, tofu, soy nuggets, or jackfruit can be used instead of chicken for a vegetarian version.
Leftover Chicken Manchurian can be used in fried rice, wraps, or as a pizza topping.