Chicken Manchurian

 

Chicken Manchurian

Chicken Manchurian Recipe

Ingredients

For the Chicken:

500g boneless chicken (cut into small cubes)

2 tbsp cornflour

2 tbsp all-purpose flour

1 egg (optional, for extra crispiness)

1 tsp ginger-garlic paste

Salt to taste

½ tsp black pepper

Oil for deep frying

For the Sauce:

2 tbsp oil

1 tbsp chopped garlic

1 tbsp chopped ginger

2-3 green chilies (slit or chopped)

1 small onion (finely chopped)

1 small capsicum (bell pepper, chopped)

2 tbsp soy sauce

1 tbsp chili sauce (adjust to taste)

2 tbsp tomato ketchup

1 tbsp vinegar

1 tsp sugar

1 tsp black pepper

Salt to taste

1 cup water

1 tbsp cornflour mixed with 3 tbsp water (slurry)

Spring onions (for garnish)

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Instructions

Step 1: Marinate and Fry the Chicken

In a bowl, combine chicken pieces with cornflour, all-purpose flour, egg (if using), ginger-garlic paste, salt, and pepper. Mix well.

Heat oil in a deep pan and fry the chicken pieces until golden and crispy. Remove and drain on paper towels.

Step 2: Prepare the Sauce

Heat 2 tbsp oil in a wok or pan. Add chopped garlic, ginger, and green chilies. Sauté for 1 minute.

Add chopped onions and capsicum. Stir-fry on high heat for 2–3 minutes.

Add soy sauce, chili sauce, ketchup, vinegar, sugar, salt, and pepper. Mix well.

Pour in 1 cup of water and bring to a boil.

Add the cornflour slurry and stir continuously until the sauce thickens.

Step 3: Combine

Add the fried chicken pieces to the sauce and toss well to coat evenly.

Cook for 2–3 minutes on low heat until the chicken absorbs the flavors.

Step 4: Garnish & Serve

Garnish with chopped spring onions.

Serve hot with fried rice, noodles, or steamed rice.

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Tips:

For a dry version, reduce water and skip the slurry.

Adjust spice levels with more/less chili sauce or green chilies.