Chinese Chicken Manchurian
Indulge in the irresistible flavors of Chinese Chicken Manchurian, a beloved Indo-Chinese classic that delivers the perfect balance of crispy fried chicken and a tangy, spicy sauce. This easy-to-make yet restaurant-quality dish features tender, bite-sized chicken pieces coated in a light batter, deep-fried until golden, and then simmered in a bold, flavor-packed sauce made with soy sauce, tomato ketchup, red chili sauce, and a hint of vinegar. Sautéed ginger, garlic, and crunchy veggies like onions and capsicum add depth and texture, while a simple cornflour slurry creates a glossy, thickened glaze. Garnished with fresh spring onions, this crowd-pleaser can be served on its own as an appetizer or paired with fried rice or noodles for a hearty main course. Perfect for lovers of Indo-Chinese cuisine, it brings vibrant, restaurant-quality flavors straight to your home.
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Recipe Information
Ingredients
- 500 grams Boneless chicken (cut into bite-sized pieces)
- 5 tablespoons Cornflour
- 3 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 500 milliliters Oil (for frying)
- 1 teaspoon Ginger (finely chopped)
- 2 teaspoons Garlic (finely chopped)
- 2 pieces Green chilies (sliced)
- 1 medium Onion (cubed)
- 1 medium Capsicum (cubed)
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 1 cup Water
- 3 tablespoons Spring onions (chopped for garnish)
- 1 tablespoon Cornflour (for slurry)
- 2 tablespoons Water (for slurry)
Instructions
In a mixing bowl, add the chicken pieces, cornflour, all-purpose flour, egg, salt, and black pepper powder. Mix well to coat the chicken evenly.
Heat oil in a deep pan or wok over medium-high heat. Deep fry the coated chicken pieces in batches until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.
In a separate wok or large pan, heat 2 tablespoons of oil over medium heat. Add chopped ginger, garlic, and green chilies, and sauté for 1-2 minutes until fragrant.
Add the cubed onions and capsicum to the pan. Stir-fry for 2-3 minutes to retain their crispness.
In a small bowl, mix soy sauce, tomato ketchup, red chili sauce, and vinegar. Pour this mixture into the pan and stir well.
Add 1 cup of water to the pan and allow it to come to a simmer.
In a small bowl, prepare a slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of water. Gradually add this slurry to the pan while stirring continuously to thicken the sauce.
Once the sauce thickens, add the fried chicken pieces to the pan and toss well until the chicken is fully coated in the sauce.
Garnish with chopped spring onions and serve hot. Enjoy as an appetizer or pair it with fried rice or noodles for a complete meal.
Nutrition Facts
Calories |
5785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.7 g | 678% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 20.8 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2191 mg | 47% | |
*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.
