Manchurian Chicken

by Jo Kenny

Let me start off by saying that WOW I wish this dish had jumped into my life sooner. Get ready to treat your taste buds with this insanely delicious Manchurian chicken recipe! This is Indo-Chinese inspired dish is a delightful combination of crispy fried chicken and a mouthwatering sauce that’s sweet, tangy, and slightly spicy.

Originating from the streets of India, Manchurian chicken has become a popular favourite for its unique blend of Asian and Indian influences. The dish features juicy chicken thigh pieces, coated in a light and crispy batter. The real star of the show, however, is the Manchurian sauce that brings everything together.

The best think about this dish is how all the ingredients should already be in your cupboard ready to go. No niche ingredients necessary.

Manchurian Chicken Recipe

You can easily customise the level of spiciness in this recipe to suit your taste buds. Serve it with steamed rice, noodles, or stir-fried veggies – the choice is yours!

Ingredients

For the fried chicken:

  • 600g diced boneless chicken thighs
  • 1 egg
  • 1 tbsp soy sauce
  • 4 tbsp cornstarch
  • 2 tbsp plain flour
  • Oil for deep frying

For the Manchurian sauce:

  • 1 tbsp olive oil
  • 1 tsp grated ginger
  • 6 garlic cloves, minced
  • 2 spring onions, chopped
  • 4 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 0.5 tsp sugar
  • 150ml water
  • 1 tsp cornstarch

Method

Okay let’s begin with the chicken.
Start heating oil for frying. Use a sturdy, deep pot and heat on medium-high heat. (please make sure no children or pets are in the kitchen for deep frying).
In large bowl add the diced chicken, soy sauce and egg. Stir until fully coated, then mix in the flour, cornstarch and season well with salt and pepper. Stir until the chicken is fully-coated with a sticky batter.
Once the oil has reached 165c, add the chicken in small batches, flipping after a couple minutes and removing to cool on a wire rack once brown and crispy.
Now it’s sauce time.
Heat a little oil in a pan on medium and fry the garlic and ginger together for 2 minutes, then add the spring onion and fry for another minute or so until softened. Next add the ketchup, soy sauce, chilli sauce and sugar. Simmer for 2 mins.
In a bowl mix together the cornstarch and water then add to the pan. Simmer and stir on low heat until thickened. Season to taste. Toss the fried chicken pieces in sauce until fully coated and serve.

Recipe Overview

Print Recipe
5 from 1 vote

Manchurian Chicken

Crispy fried chicken in a delicious tangy sauce
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken, manchurian
Servings: 4
Calories: 500kcal
Cost: £4.00

Equipment

  • 1 Chopping board
  • 1 Knife
  • 1 Garlic press
  • 1 Large bowl
  • 1 Pot
  • 1 Pan
  • 1 slotted spoon
  • 1 Wooden spoon
  • 1 Wire rack
  • 1 Small bowl

Ingredients

For the fried chicken:

  • 600 g diced boneless chicken thighs
  • 1 egg
  • 1 tbsp soy sauce
  • 4 tbsp cornstarch
  • 2 tbsp plain flour
  • 1 small bottle of vegetable oil for frying

For the Manchurian chicken sauce:

  • 1 tbsp olive oil
  • 1 tsp grated ginger
  • 6 garlic cloves, minced
  • 2 Spring onions, chopped
  • 4 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce
  • 0.5 tsp sugar
  • 150 ml water
  • 1 tsp cornstarch

Instructions

For the fried chicken:

  • Heat the oil for frying, on medium-high heat in a deep pot. (Make sure no children or pets are in the kitchen for deep frying).
  • In large bowl add the diced chicken, soy sauce and egg. Stir until fully coated, then mix in the flour, cornstarch and season well with salt and pepper. Stir until the chicken is fully-coated with a sticky batter.
  • When the oil has reached 165c, add the chicken in small batches, flipping after a couple minutes and removing to cool on a wire rack when brown and crispy. 

For the Manchurian sauce:

  • Heat some oil in a pan on medium heat and fry the garlic and ginger together for 2 minutes, then add the spring onion and fry for another minute or so until softened.
  • Next add the ketchup, soy sauce, chilli sauce and sugar. Simmer for 2 mins.
  • In a bowl mix together the cornstarch and water then add to the pan. Simmer and stir on low heat until thickened. Season to taste.
  • Toss the fried chicken pieces in sauce until fully coated and serve.

Batch cooking your chicken

Cooking your chicken pieces in small batches is key to even cooking and a crispy, light coating. If you add too much chicken at once this will lower the temperature of the oil. And if the oil isn’t hot enough for frying it will seep into the batter, causing soggy and excessively greasy fried chicken.

A lighter alternative

Manchurian chicken is a great weekend recipe, when you have some extra time to prep and fry the chicken. If you have hectic weekdays, or fancy a lighter alternative to fried chicken, you can easily adapt this recipe to suit.

Use diced chicken breast instead of thighs, and simply cook in the pan with a little oil. Once cooked, remove the chicken to make the Manchurian sauce, before adding back in to combine.

More recipes

Here are some more tasty chicken recipes:

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1 comment

Austen April 5, 2024 - 10:02 am

5 stars
Super easy and remarkably delicious

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