Chicken Manchurian
Chicken Manchurian is a mouthwatering Indo-Chinese delight that fuses bold Asian flavors with a crispy golden crust. Tender bite-sized pieces of marinated boneless chicken are coated in a spiced batter and deep-fried to perfection, then tossed in a tangy, spicy, and savory sauce made with soy sauce, ketchup, and aromatic vegetables like onions, bell peppers, and green chilies. This quick and easy recipe, ready in under an hour, is perfect for a flavorful weeknight dinner or as an irresistible appetizer for your next gathering. Garnished with fresh spring onions, Chicken Manchurian pairs beautifully with steamed rice, fried rice, or noodles, making it a crowd-pleasing choice for all occasions. Whether you're a fan of bold spice or subtle fusion cuisine, this dish hits the sweet spot every time.
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 4 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 large egg
- 4 tablespoons soy sauce
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 500 milliliters oil for frying
- 2 tablespoons oil (for cooking sauce)
- 1 medium onion, finely chopped
- 2 pieces green chili, slit
- 1 medium bell pepper, diced
- 2 tablespoons ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornflour (for sauce)
- 0.5 cup water
- 2 tablespoons spring onions, chopped
Instructions
Cut the boneless chicken breast into small bite-sized pieces.
In a bowl, combine cornflour, all-purpose flour, egg, 2 tablespoons of soy sauce, ginger-garlic paste, red chili powder, and salt. Mix well to make a batter.
Add the chicken pieces into the batter, ensuring each piece is well-coated.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the battered chicken pieces in batches.
Fry the chicken until golden brown and crispy. Remove and drain on paper towels. Set aside.
For the sauce, heat 2 tablespoons of oil in a large pan over medium heat.
Add finely chopped onion, slit green chilies, and diced bell pepper. Sauté until the onions turn translucent.
Stir in the ketchup, remaining soy sauce, and vinegar. Cook for a minute.
In a small bowl, dissolve 1 tablespoon of cornflour in 1/2 cup of water and add to the pan. Stir continuously until the sauce thickens.
Add the fried chicken pieces to the sauce and toss well to coat every piece.
Cook for another 2-3 minutes, allowing the chicken to absorb the flavors.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.8 g | 713% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2526 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
