Chicken Manchurian Recipe

Chicken Manchurian! Crispy fried chicken pieces are tossed in a sweet, tangy, and slightly spicy sauce, creating a burst of flavor in every bite. Perfect with rice or noodles, this delightful dish is a crowd-pleaser!

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Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: asian, Chinese

Keyword: Chicken Manchurian, chicken manchurian dry

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: People

Calories: 350kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Chicken:

500 Grams Boneless chicken, cut into bite-sized pieces
2 tbsp Soy sauce
1 tbsp Ginger-garlic paste
2 tbsp Cornflour
1 tbsp All-purpose flour
1 Egg, beaten
Salt to taste
Oil for frying

For the Sauce:

2 tbsp Oil
1 tbsp Finely chopped garlic
1 tbsp Finely chopped ginger
2-3 Green chilies, finely chopped (adjust to taste)
1 Medium onion, finely chopped
1 Small capsicum (bell pepper), finely chopped
2 tbsp Soy sauce
1 tbsp Tomato ketchup
1 tbsp Chilli sauce (optional)
1 tsp Vinegar
1 tsp Sugar
Salt to taste
1 Cup Water
1 tbsp Cornflour mixed with 2 tablespoons water (for thickening)
Spring onions for garnish

Instructions

How to make Chicken Manchurian

1. Marinate the Chicken:

In a bowl, mix the chicken pieces with soy sauce, ginger-garlic paste, cornflour, all-purpose flour, beaten egg, and salt. Ensure the chicken pieces are evenly coated. Let it marinate for 20-30 minutes

2. Fry the Chicken:

Heat oil in a pan for deep frying. Once the oil is hot, add the marinated chicken pieces in batches and fry until they turn golden brown and crispy. Remove from oil and drain excess oil on paper towels.

3. Prepare the Sauce:

In a separate pan, heat 2 tablespoons of oil. Add chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant. Add chopped onions and capsicum. Stir-fry on high heat for 2-3 minutes until they are slightly softened but still crunchy.

4. Make the Sauce:

Add soy sauce, tomato ketchup, chilli sauce (if using), vinegar, sugar, and salt to the pan. Mix well. Pour in 1 cup of water and let the sauce come to a simmer.

5. Thicken the Sauce:

Once the sauce is simmering, add the cornflour-water mixture while stirring continuously. This will help thicken the sauce to your desired consistency.

6. Combine with Fried Chicken:

Add the fried chicken pieces to the sauce and toss until they are well-coated.

7. Garnish and Serve:

Garnish Chicken Manchurian with chopped spring onions. Serve hot as an appetizer or with steamed rice or noodles as a main course.

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