Chicken Manchurian, a symphony of savory, sweet, and spicy flavors, is ready to transform your dinner table into a vibrant celebration! Have you ever craved a dish that perfectly balances crispy textures with a luscious, umami-rich sauce? This Indo-Chinese delight is exactly what you need.
While its name might suggest a connection to Manchuria, a region in Northeast China, Chicken Manchurian is actually a culinary invention born in India. Legend has it that Nelson Wang, a chef at the Cricket Club of India in Mumbai, created this dish in 1975 based on customer requests for something unique and flavorful. He experimented with various ingredients and cooking techniques, ultimately crafting the now-iconic recipe we know and love.
What makes Chicken Manchurian so irresistible? It’s the delightful contrast of textures the tender, juicy chicken pieces coated in a crispy batter, bathed in a thick, glossy sauce. The sauce itself is a masterpiece, a harmonious blend of ginger, garlic, soy sauce, chili, and other spices that create an explosion of flavor in every bite. Whether you’re enjoying it as a satisfying appetizer or a complete meal served with fried rice or noodles, Chicken Manchurian is guaranteed to be a crowd-pleaser. Its relatively quick preparation time also makes it a fantastic option for busy weeknights when you’re craving something special without spending hours in the kitchen. Let’s get cooking!
Ingredients:
- For the Chicken:
- 500g boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, lightly beaten
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon salt (or to taste)
- Vegetable oil, for deep frying
- For the Manchurian Sauce:
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 medium onion, finely chopped
- 1/2 cup finely chopped capsicum (bell pepper), any color
- 1/4 cup finely chopped spring onions (scallions), white parts only
- 1/4 cup chicken broth or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon green chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar (white or rice vinegar)
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon black pepper powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt, to taste (be mindful of the salt in soy sauce)
- Fresh cilantro leaves, for garnish (optional)
- Spring onion greens, for garnish (optional)
Preparing the Chicken:
Okay, let’s get started with prepping the chicken. This is a crucial step to ensure our Manchurian turns out perfectly crispy and juicy!
- Marinate the Chicken: In a medium-sized bowl, combine the chicken cubes, egg, ginger-garlic paste, black pepper powder, and salt. Mix everything really well, making sure each piece of chicken is nicely coated. This marinade will not only add flavor but also help tenderize the chicken. Let it marinate for at least 30 minutes, or even better, for an hour in the refrigerator. The longer it marinates, the more flavorful it will be!
- Prepare the Coating: In a separate bowl, whisk together the cornstarch and all-purpose flour. This mixture will create a light and crispy coating for the chicken when we fry it.
- Coat the Chicken: Take the marinated chicken pieces and dredge them in the cornstarch-flour mixture. Make sure each piece is fully coated, shaking off any excess. This step is important to get that signature crispy texture.
Frying the Chicken:
Now comes the fun part frying the chicken! This is where we transform the marinated chicken into golden-brown, crispy perfection.
- Heat the Oil: Pour enough vegetable oil into a deep frying pan or wok to fully submerge the chicken. Heat the oil over medium-high heat. To test if the oil is hot enough, you can drop a small piece of chicken into the oil. If it sizzles and floats to the top, the oil is ready. Be careful not to overheat the oil, as it can burn the chicken on the outside while leaving the inside undercooked.
- Fry in Batches: Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 4-5 minutes per batch, or until the chicken is golden brown and cooked through.
- Remove and Drain: Use a slotted spoon to remove the fried chicken from the oil and place it on a wire rack lined with paper towels. This will help drain any excess oil and keep the chicken crispy.
- Second Fry (Optional): For extra crispiness, you can do a second fry. After the chicken has cooled slightly, heat the oil again to a slightly higher temperature and fry the chicken for another 1-2 minutes per batch. This will make the chicken even more golden and crunchy.
Making the Manchurian Sauce:
The sauce is the heart and soul of Chicken Manchurian! This is where all the delicious flavors come together to create that irresistible sweet, spicy, and savory taste.
- Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium heat. Add the finely chopped garlic, ginger, and green chilies. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the sauce bitter.
- Add Onions and Capsicum: Add the finely chopped onion and capsicum (bell pepper) to the wok. Sauté for about 2-3 minutes, or until the onions are translucent and the capsicum is slightly softened.
- Add Spring Onions: Add the white parts of the finely chopped spring onions to the wok. Sauté for another minute, until they are slightly softened.
- Add Sauces and Broth: Pour in the chicken broth (or vegetable broth), soy sauce, red chili sauce, green chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine all the ingredients.
- Season with Pepper: Add the black pepper powder to the sauce.
- Simmer the Sauce: Bring the sauce to a simmer and let it cook for about 2-3 minutes, allowing the flavors to meld together.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) well and slowly pour it into the simmering sauce, stirring constantly. The sauce will thicken almost immediately. Adjust the amount of cornstarch slurry to achieve your desired consistency. If you prefer a thinner sauce, use less slurry. If you prefer a thicker sauce, use more.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, sugar, or chili sauce to suit your taste. Remember that soy sauce is already salty, so be careful not to over-salt the sauce.
Combining Chicken and Sauce:
This is the final step where we bring everything together to create the perfect Chicken Manchurian!
- Add the Chicken: Add the fried chicken pieces to the wok with the Manchurian sauce. Toss gently to coat the chicken evenly with the sauce. Make sure every piece of chicken is nicely covered in that delicious sauce.
- Cook Briefly: Cook for another 1-2 minutes, allowing the chicken to absorb the flavors of the sauce. Be careful not to overcook the chicken, as it can become soggy.
- Garnish and Serve: Garnish with fresh cilantro leaves and spring onion greens (if using). Serve hot immediately. Chicken Manchurian is best enjoyed fresh, as the chicken will lose its crispiness over time.
Serving Suggestions:
Chicken Manchurian is incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:
- With Fried Rice: This is a classic combination! Serve Chicken Manchurian with a side of vegetable fried rice or egg fried rice for a complete and satisfying meal.
- With Noodles: Another popular choice is to serve Chicken Manchurian with Hakka noodles or chow mein. The noodles soak up the delicious sauce, making for a truly flavorful experience.
- As an Appetizer: You can also serve Chicken Manchurian as an appetizer or snack. Simply cut the chicken into smaller pieces and serve with toothpicks for easy eating.
- With Steamed Rice: For a simpler option, serve Chicken Manchurian with a side of steamed rice. The rice provides a neutral base that allows the flavors of the Manchurian to shine through.
Tips for Success:
Here are a few extra tips to help you make the best Chicken Manchurian possible:
- Use Fresh Ingredients: Fresh ingredients will always result in a better-tasting dish. Use fresh garlic, ginger, and chilies for the most flavorful sauce.
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches for best results.
- Adjust the Spice Level: Adjust the amount of green chilies and chili sauce to suit your spice preference. If you prefer a milder dish, use fewer chilies. If you like it extra spicy, add more!
- Taste and Adjust: Always taste the sauce and adjust the seasoning as needed. You may need to add more salt, sugar,
Conclusion:
And there you have it! This Chicken Manchurian recipe is truly a must-try for anyone craving that perfect balance of sweet, savory, and slightly spicy flavors. Its a dish thats both comforting and exciting, guaranteed to be a crowd-pleaser whether you’re cooking for a weeknight dinner or a special occasion. I know, I know, there are a million Chicken Manchurian recipes out there, but trust me, this one hits all the right notes. The crispy chicken, the vibrant sauce, the aromatic ginger and garlic it all comes together in a symphony of deliciousness that will have you reaching for seconds (and maybe even thirds!).
But what truly sets this recipe apart is its versatility. While it’s fantastic served simply over a bed of fluffy white rice, don’t be afraid to experiment! For a heartier meal, try pairing it with some vegetable fried rice or noodles. The sauce is also incredible drizzled over steamed broccoli or green beans, adding a burst of flavor to your side dishes.
Looking for variations? You got it! If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture. For a sweeter version, increase the amount of sugar slightly. And if you’re watching your sodium intake, you can reduce the amount of soy sauce and add a splash of rice vinegar for extra tang. You can even add some chopped bell peppers or onions to the sauce for added texture and flavor. Feel free to substitute the chicken with cauliflower florets for a vegetarian option just make sure to coat them well in the batter and fry them until golden brown and crispy. The possibilities are endless!
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. Its a dish thats become a staple in my own kitchen, and I cant wait for it to become one in yours too.
Ready to embark on your Chicken Manchurian adventure?
Don’t hesitate to give this recipe a try. I promise, it’s easier than you think, and the results are absolutely worth it. Remember to read through the instructions carefully before you start, and don’t be afraid to adjust the seasonings to your liking. Cooking should be fun and creative, so embrace the process and make it your own!
Once you’ve whipped up your own batch of this delectable Chicken Manchurian, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you to enjoy. So go ahead, get cooking, and let me know what you think! Happy cooking!
Chicken Manchurian: The Ultimate Guide to Making It at Home
Crispy fried chicken tossed in a flavorful, savory, sweet, and spicy Manchurian sauce. A popular Indo-Chinese dish perfect with fried rice or noodles.
Ingredients
- 500g boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 large egg, lightly beaten
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1/4 teaspoon salt (or to taste)
- Vegetable oil, for deep frying
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 medium onion, finely chopped
- 1/2 cup finely chopped capsicum (bell pepper), any color
- 1/4 cup finely chopped spring onions (scallions), white parts only
- 1/4 cup chicken broth or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon green chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar (white or rice vinegar)
- 1 teaspoon sugar (or to taste)
- 1/2 teaspoon black pepper powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt, to taste (be mindful of the salt in soy sauce)
- Fresh cilantro leaves, for garnish (optional)
- Spring onion greens, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken cubes, egg, ginger-garlic paste, black pepper powder, and salt. Mix well and marinate for at least 30 minutes (or up to 1 hour in the refrigerator).
- Prepare the Coating: In a separate bowl, whisk together cornstarch and all-purpose flour.
- Coat the Chicken: Dredge marinated chicken pieces in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off excess.
- Heat the Oil: Pour enough vegetable oil into a deep frying pan or wok to fully submerge the chicken. Heat over medium-high heat. Test the oil by dropping a small piece of chicken in; it should sizzle and float.
- Fry in Batches: Carefully add coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 4-5 minutes per batch, or until golden brown and cooked through.
- Remove and Drain: Use a slotted spoon to remove fried chicken and place on a wire rack lined with paper towels to drain excess oil.
- Second Fry (Optional): For extra crispiness, heat the oil again to a slightly higher temperature and fry the chicken for another 1-2 minutes per batch.
- Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium heat. Add finely chopped garlic, ginger, and green chilies. Sauté for about 30 seconds, or until fragrant.
- Add Onions and Capsicum: Add finely chopped onion and capsicum (bell pepper) to the wok. Sauté for about 2-3 minutes, or until onions are translucent and capsicum is slightly softened.
- Add Spring Onions: Add the white parts of the finely chopped spring onions to the wok. Sauté for another minute, until they are slightly softened.
- Add Sauces and Broth: Pour in chicken broth (or vegetable broth), soy sauce, red chili sauce, green chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine.
- Season with Pepper: Add black pepper powder to the sauce.
- Simmer the Sauce: Bring the sauce to a simmer and cook for about 2-3 minutes, allowing the flavors to meld.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) well and slowly pour it into the simmering sauce, stirring constantly. Adjust the amount of cornstarch slurry to achieve your desired consistency.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, sugar, or chili sauce to suit your taste.
- Add the Chicken: Add the fried chicken pieces to the wok with the Manchurian sauce. Toss gently to coat the chicken evenly.
- Cook Briefly: Cook for another 1-2 minutes, allowing the chicken to absorb the flavors of the sauce.
- Garnish and Serve: Garnish with fresh cilantro leaves and spring onion greens (if using). Serve hot immediately.
Notes
- For best results, use fresh ingredients.
- Don’t overcrowd the pan when frying the chicken. Fry in batches.
- Adjust the spice level by adding more or fewer green chilies and chili sauce.
- Taste and adjust the sauce seasoning as needed.
- Serve with fried rice, noodles, or steamed rice.
- For extra crispiness, do a second fry of the chicken.
