Chicken Manchurian Recipe

If you’re craving the kind of tangy, spicy, deeply savory crowd-pleaser that never lasts more than a few minutes on the dinner table, Chicken Manchurian is a dish you simply have to try. This iconic Indo-Chinese creation features juicy, battered chicken tossed in a glossy, flavor-packed sauce with plenty of zing from ginger, garlic, soy, and chilis. Every bite is a riot of textures and aromatics, perfect for shaking up your usual weeknight menu, serving at gatherings, or whenever you want something that’s pure comfort food with a serious kick. Trust me, once you make Chicken Manchurian at home, it’ll become a regular in your recipe memory bank!

Ingredients You’ll Need

One of the best things about Chicken Manchurian is how a few essential ingredients combine to create huge, satisfying flavors. Each element adds texture, color, or that unmistakable punchy taste—so don’t skip anything if you can avoid it!

• Boneless chicken (preferably dark meat): This not only stays incredibly juicy even after the double-fry, but also soaks up all the bold flavors of the marinade.
• Sweet red bell pepper: Brings pops of color and a hint of sweetness that balances the heat and savoriness.
• Ginger-garlic-onion mix: This aromatic paste is the base of both the marinade and the sauce, building layers of depth and characteristic flair.
• Small onion: Adds mild sweetness and texture when sautéed, rounding out the flavor profile.
• Fresh ginger slices: Lends warmth and a gentle spicy zing that makes the sauce irresistible.
• Garlic cloves: Boosts the umami and introduces a fragrant aroma that wafts up as you sizzle everything together.
• Black pepper: Gives that back-of-the-palate heat and complexity, enhancing all other spices.
• Chilli powder: Controls the spice level—add more for extra fire or dial it back if you prefer things milder.
• Soy sauce: Forms the umami backbone, infusing the chicken and sauce with savoriness and color.
• Water: Keeps the marinade and sauce from getting too thick—essential for balancing the final consistency.
• Cornstarch: The hero secret to that ultra-crisp coating and silky, glossed sauce.
• Tomato paste: Adds intensity, tang, and natural sweetness to the sauce, giving it that recognizable color.
• Sugar: Just enough to mellow out the acidity and spice without making things sweet.
• Oyster sauce: Brings a round, complex umami depth that sets Chicken Manchurian apart from other stir-fries.
• Dark soy sauce: Provides rich, deep color and a slightly molasses-y, robust flavor.
• Rice vinegar (or white vinegar): Brightens things up and gives the sauce its distinct, tangy edge.
• Bird’s eye chili pepper: If you want more heat and a touch of freshness, don’t skip this!
• Cilantro (optional): A handful of chopped cilantro at the end gives a refreshing herbal pop, but go with your personal taste.

How to Make Chicken Manchurian

Step 1: Marinate the Chicken

Start by getting your chicken ready for greatness. In a food processor, blitz the ginger, garlic, and half a small onion until you have a fine, aromatic paste—this is the secret flavor bomb! Take 2 tablespoons of this and save it for later. Cut your chicken into bite-sized pieces and toss with the rest of the paste, soy sauce, chili powder, black pepper, and a splash of water. Let it marinate in the fridge for at least an hour, or even better, overnight so the flavors soak right into every piece.

Step 2: Prep Your Veggies & Garnishes

Dice your red bell pepper as finely as you can and set it aside with the reserved ginger-garlic-onion paste. While you’re at it, chop up some fresh cilantro if you love a hit of herby brightness at the end. Now’s also a good time to finely chop those fiery bird’s eye chilis—tiny but mighty in flavor!

Step 3: Whisk Together the Chicken Manchurian Sauce

In a small bowl, stir together tomato paste, oyster sauce, sugar, dark soy sauce, regular soy sauce, rice vinegar, and chili powder until it’s all smooth and unified. Add half a cup of water to loosen everything up, then whisk in a simple slurry of cornstarch and cold water. This gives that dreamy, restaurant-style sauce body and shine. Finally, the chopped chilis go in for good measure. Set your sauce aside until it’s time for pan action!

Step 4: Deep Fry the Chicken

This is where the Chicken Manchurian magic really happens. Right before frying, toss the marinated chicken with plenty of cornstarch—it should form a thick, sticky coating around each piece. In a wok or deep pan, heat oil to 350F, then fry the chicken in small batches for about 5 to 6 minutes until they’re golden and crisp. Let them drain briefly, but then put all the fried pieces back in for a quick double-fry (about 30 seconds). This locks in that irresistible crunch.

Step 5: Sauté and Sauce Everything Together

Time to bring it all to the finish line! In a clean wok or pan over medium-high heat, sauté your reserved ginger-garlic-onion mix in a couple tablespoons of oil until aromatic and golden brown. Add the diced red pepper and let it sizzle for a couple of minutes. Pour in your premixed sauce (give it a stir first; the cornstarch may settle) and cook, stirring, until it thickens into a glossy, coat-the-back-of-the-spoon consistency. Now add in those crispy chicken pieces and mix everything together so each piece is beautifully lacquered in sauce. Off the heat, sprinkle with chopped cilantro if you’re using it. Serve your Chicken Manchurian hot, ideally with fluffy rice.

How to Serve Chicken Manchurian

Garnishes

For the finishing touch, a scattering of chopped cilantro gives Chicken Manchurian an inviting burst of green and a fresh, herbal aroma. You can also sprinkle on thinly sliced spring onions, toasted sesame seeds, or even a handful of sliced chili for an extra color pop and little flashes of heat. If you want to really impress, squeeze a bit of lime or lemon over the top to brighten up every bite.

Side Dishes

Chicken Manchurian is incredibly versatile at the table. It’s absolute comfort with a bowl of steaming white jasmine rice or fried rice, which soaks up every bit of the gorgeous sauce. For a bigger spread, serve alongside simple stir-fried greens, spicy noodles, or a cucumber salad. If you’re hosting, it also goes beautifully with other Indo-Chinese favorites like Hakka noodles or veg spring rolls.

Creative Ways to Present

Get playful! Pile Chicken Manchurian high on a platter for family-style sharing, or spoon into individual small bowls for an appetizer course. Wrap some in lettuce leaves for a party snack, or tuck it into steamed bao buns for a clever fusion bite. For weeknight dinners, just serve over rice with extra sauce on the side for dipping—everyone will be asking for seconds.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Manchurian is a treat in its own right. Allow everything to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Store the chicken and sauce together so the flavors continue to deepen, but keep in mind the crispy coating will soften as it sits. It’s still absolutely delicious, though!

Freezing

If you’d like to freeze Chicken Manchurian, it’s best to freeze the fried chicken and sauce separately for optimal texture. Place the fried chicken pieces in one sealed freezer bag and the cooled sauce in another airtight container. They’ll both keep well for up to a month. When you’re ready to eat, defrost in the fridge before reheating.

Reheating

To bring leftovers back to life, reheat the chicken gently in a toaster oven or a hot oven for a few minutes to awaken some of the crunch, and warm the sauce separately on the stove or in the microwave. Combine and toss just before serving. If the sauce seems thick, add a splash of water to loosen it up.

FAQs

Is Chicken Manchurian very spicy?

It can be, but you’re totally in control! The dish gets its heat from both chili powder and fresh bird’s eye chilies. If you prefer a milder version, reduce or omit the chili powder and chilis. The rest of the bold flavors will still shine through.

Can I make Chicken Manchurian without deep frying?

Absolutely. While deep-frying gives the chicken that signature crunch, you can also shallow-fry in less oil or use an air fryer for a lighter (but still tasty) alternative. Just make sure the pieces are cooked through and golden before coating them in the sauce.

Is there a vegetarian version of Chicken Manchurian?

Definitely! Paneer, tofu, or even cauliflower all work wonderfully in place of chicken, following the same marinade, batter, and sauce approach. It’s just as flavorful and perfect for meatless nights or feeding a mixed crowd.

Can I prepare Chicken Manchurian ahead of time for a party?

Yes! You can marinate and fry the chicken ahead, make the sauce, and simply reheat and toss everything together just before serving. This makes entertaining a breeze and guarantees a stress-free feast.

What if I don’t have dark soy sauce?

No worries—regular soy sauce with a tiny pinch of sugar and a splash of molasses or Worcestershire sauce can imitate the flavor and deep color of dark soy sauce quite well. The result will still be deliciously authentic.

Final Thoughts

With layers of flavor and that special blend of crispy-juicy textures, Chicken Manchurian is a true classic worth inviting into your kitchen. Whether you’re making it for the first time or carrying on a family tradition, each batch feels just a little bit celebratory. Give it a try, and share this delicious adventure with someone you love—homemade Chicken Manchurian always wins hearts!

Print