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Chicken Manchurian Recipe

Prep Time: 20 min I Marinating Time: 30 min I Cooking Time: 40 - 50 min I Serve: 2 - 3

#chicken #manchurian #chickenrecipes #asmr #timsistastytable #recipe

Chicken Manchurian is a classic Indo Chinese recipe where pieces of chicken coated in a soy sauce mixture and fried until a crisp. These yummy fried chicken pieces in a sautéed in ginger garlic and then added to a flavorsome chilli based thick soy sauce gravy with some vegetables. It tastes best with fried rice/steamed white rice. Try this easy Chicken Manchurian recipe and enjoy the flavors of restaurant at home:)

Ingredients :-

For Marinade :-

500 g / 1.1 lb. Chicken Thighs Boneless (cut into 2 inch pieces)

1 Egg (white)

1 tsp. Salt

½ tsp. Black Pepper Powder

½ cup Cornstarch/CornFlour/Potato Starch

For Frying :-

Vegetable Oil (enough for deep frying)

For Gravy :-

1.5 tbsp/20 ml approx. Vegetable oil

8-10 Garlic cloves (peeled & finely chopped)

1 Onion, med sized (diced into 1 inch pieces & separated)

1 Capsicum, med sized (any colour of your choice & diced into 1 inch pieces)

1 Carrot, medium sized (cut into thin slices)

3 tbsp. Scallions/Green Onion Stems (cut into bite-size strips)

2 tsp. Soy Sauce

2 tsp. Oyster sauce (optional but recommended for good authentic taste)

1 tsp. Vinegar(white)

2 tsp. Red Chilli Sauce (Sriracha)

1 tsp. Sugar (brown/white)

½ tsp. Black Pepper Powder

1 cup/230 ml Water

Salt to taste (if needed)

1.5 tbsp. Cornstarch slurry ( ½ tbsp. cornstarch + 3 tbsp. water)

Method :-

For Marinating :-

In a large bowl add all the ingredients mentioned under the marinade section. Mix well until all the chicken pieces are well coated. Cover it and set aside for 30 mins

For Frying :-

Heat vegetable oil in a non-stick pan, to 375 degree F / 190 degree C and on a low-medium flame, Once hot, slide coated chicken pieces, a few at a time, into hot oil and deep-fry the coated chicken pieces in batches for about 4-5 minutes on low-medium flame and then flip over to fry the other side for another 3-4 minutes. Do not overcrowd.

Separate the chicken pieces with the help of a fork/ chopstick and flip frequently for even cooking

When the chicken is almost cooked and the colour changes to light golden brown, lower down the flame and with the help of a slotted spoon, dish out the chicken pieces and place on an absorbent paper

Similarly, fry the remaining coated chicken pieces. Cover it and set aside for later use

For Gravy :-

Heat 1.5 tbsp of veg oil in a non-stick pan. Add chopped garlic + diced onion to the pan and sauté for 2-3 mins on medium flame until translucent

Next add capsicum + carrot + scallions/green onion stems to the pan and stir for 2-3 mins on medium flame

Next add soy sauce + oyster sauce + vinegar + sriracha/red chilli sauce to the pan. Mix well and stir for a minute

Add sugar + black pepper powder to the pan and mix well

Add water + salt to the pan. Mix well and bring it to a boil. Let it simmer for 5-7 mins on medium heat

Next add cornstarch slurry to the pan. Mix well and stir continuously to avoid lumps

Add fried chicken pieces to the pan and mix gently. Cook for another 3-4 mins until

gravy thickens slightly and switch off the gas.

Garnish with some fresh chopped scallions/green onions

Time to Taste :)

Serve hot with boiled rice/ egg fried rice (my choice)/chicken fried rice and a nice chilled drink of your choice


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