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Chicken Manchurian

Chicken Manchurian is a popular Indo-Chinese dish made with crispy fried chicken tossed in a spicy, garlicky soy-based sauce. This easy homemade recipe creates restaurant-style Chicken Manchurian that can be served dry as a starter or with rich gravy for fried rice and noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g boneless chicken cut into bite-sized pieces
  • 2 tbsp cornflour
  • 2 tbsp all-purpose flour maida
  • 1 tsp ginger-garlic paste
  • 1 tsp black pepper powder
  • 1 egg optional
  • Salt to taste
  • 1 tbsp soy sauce
  • 1 –2 tbsp water as needed
For Frying
  • Oil as needed
For the Manchurian Sauce
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 2 green chilies chopped
  • 1 small onion finely chopped
  • ½ green bell pepper diced
  • ½ red bell pepper diced
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1½ tbsp tomato ketchup
  • 1 tsp red chili sauce
  • 1 tsp sugar
  • ¾ cup water
  • 1 tbsp cornflour mixed with 2 tbsp water
  • Salt to taste
  • Spring onion greens for garnish

Equipment

  • Wok or Kadai
  • Mixing Bowl
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken, cornflour, maida, ginger-garlic paste, black pepper, salt, soy sauce, and egg if using.
  2. Add a little water to coat the chicken evenly.
  3. Let it rest for 15 minutes.
Fry the Chicken
  1. Heat oil in a wok or kadai.
  2. Fry the chicken pieces on medium heat until golden and crispy.
  3. Remove and drain on paper towels.
Prepare the Sauce Base
  1. Heat 1 tbsp oil in a wok.
  2. Add chopped garlic, ginger, and green chilies.
  3. Sauté for a minute until fragrant.
  4. Add onions and bell peppers.
  5. Stir-fry for 2–3 minutes, keeping the vegetables slightly crunchy.
Make the Manchurian Sauce
  1. Add soy sauce, vinegar, tomato ketchup, chili sauce, sugar, and salt.
  2. Pour in ¾ cup water and bring to a simmer.
  3. Stir in the cornflour slurry.
  4. Cook for 1–2 minutes until the sauce becomes glossy and slightly thick.
Combine and Serve
  1. Add the fried chicken pieces to the sauce.
  2. Toss well until evenly coated.
  3. Garnish with chopped spring onion greens.
  4. Serve hot as a dry starter or with extra gravy alongside fried rice or noodles.

Notes

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.