Chicken Manchurian is an spicy Indo-Chinese dish of fried chicken in garlic sauce. How to make chicken manchurian at home easily, restaurant style.
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Chicken Manchurian Recipe – Authentic Indo-Chinese Delight
Missing the street-food flavor of Chicken Manchurian? This popular Indo-Chinese dish has the crispy fried chicken balls tossed in sweet, spicy, and tangy soy garlic sauce, served dry or with gravy. Whether you prefer it as an appetizer or accompanied by noodles and rice, the dish never loses its charm.
A fusion born in Indian kitchens with Chinese inspiration, Chicken Manchurian is one of the most ordered dishes in restaurants—and now, it can be easily made at home with simple ingredients.
Ingredients
For Chicken Marinade & Frying:
• 300g boneless chicken (cut into small pieces)
• 1 egg
• 2 tbsp cornflour
• 2 tbsp maida (all-purpose flour)
• 1 tsp black pepper
• 1 tsp ginger-garlic paste
• Salt to taste
• Oil for deep frying
For Manchurian Sauce:
• 2 tbsp oil
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, chopped
• 2 green chilies (slit)
• 1 medium onion, cubed
• 1/2 cup capsicum, diced (green bell pepper)
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp sugar
• According to taste, salt
• 1 tsp cornflour mixed with 1/4 cup water (slurry)
• 2 tbsp spring onions (chopped, for garnish)
Step by Step Recipe
✅ Step 1: Marinate & Fry Chicken
• In a bowl, mix chicken with egg, cornflour, maida, pepper, salt, and ginger-garlic paste.
• Mix and marinate for 30 minutes.
• Heat oil in a deep frying pan or kadai and fry chicken until golden brown and crispy.
• Drain on a paper towel and set aside.
✅ Step 2: Prepare the Sauce
• In a wok, heat 2 tbsp oil.
• Add garlic, ginger, and green chilies. Sauté until aromatic.
• Throw in onions and capsicum. Stir-fry on high flame for 2–3 minutes.
• Pour in soy sauce, red chili sauce, ketchup, vinegar, sugar, and salt.
• Add cornflour slurry and stir until the sauce thickens a bit.
✅ Step 3: Combine & Serve
• Pour in fried chicken pieces into the sauce.
• Stir and coat the chicken nicely for 2–3 minutes.
• Garnish with chopped spring onions and serve hot.
Serving Suggestions
• Dry Chicken Manchurian: Serve as appetizer or starter.
• Gravy Chicken Manchurian: Use 1/2 cup water or chicken stock for a saucy version. Excellent with noodles or fried rice.
• Party Platter: Include fried momos or spring rolls on your serving platter.
Expert Tips for Perfect Chicken Manchurian
• Avoid overcooking the chicken—it turns chewy.
• Make use of fresh garlic and ginger for maximum flavor.
• Adjust the sauce with sugar or honey if it’s too spicy or sour.
• Always fry chicken over medium-high heat for that extra crunch.
Chicken Manchurian Variations
• Veg Manchurian: Use cabbage-carrot dumplings instead of chicken.
• Paneer Manchurian: Substitute paneer cubes for meat.
• Gravy Manchurian: Lighter sauce with added water and slurry.
Why is Chicken Manchurian So Popular?
The magic of Chicken Manchurian is in its equilibrium—crunchy chicken, pungent garlic, the umami of soy sauce, and a zing of vinegar. Each bite is spice, crunch, and juiciness.
It’s a party favorite for:
• House parties
• Birthday parties
• Weekend indulgences
• Indo-Chinese food festivals
Even better, it’s easy to modify to your taste.
Homemade Vs. Restaurant
Feature Restaurant-Style Homemade Version
Oil Usage High Controlled
Additives May contain MSG or preservatives Fresh ingredients only
Customization Limited Full control over spices/sauce
Cost ₹250–₹400 per serving Less than ₹150 for 2 servings
Make-Ahead & Storage Tips
• Fried Chicken: May be prepared 1 day in advance and refrigerated.
• Manchurian Sauce: Prepare ahead, store separately, and combine when heating.
• Freezing: Not ideal for texture, but chicken pieces cooked freeze well.
Wrap Up – Mastering the Art of Chicken Manchurian
No matter if you are recreating restaurant magic or discovering Indo-Chinese cuisine for the very first time, this chicken manchurian recipe is your way to go.
The crunchy fried chicken balls, the bite of ginger and garlic, and the shiny, hot, soy garlic sauce make it an actual showstopper. Serve with noodles, rice, or eat it plain—either way, it’s a crowd-pleasing flavor.
Once you get the hang of it, you’ll be including it in your weekly dinner repertoire in no time.
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