Manchurian Chicken Recipe

Introduction

Manchurian chicken is a flavorful Indo-Chinese dish featuring crispy fried chicken pieces coated in a tangy, spicy sauce. It’s perfect for a satisfying dinner and pairs wonderfully with cooked noodles or steamed rice.

Ingredients

• 1 egg white (save the yolk for another recipe)
• 2 tsp soy sauce
• 2 tbsp cornflour
• 350g boneless chicken thighs, cut into strips
• Neutral oil, for shallow frying
• Cooked egg noodles, to serve (optional)
• 6 tbsp cornflour
• 2 tbsp plain flour
• ¼ tsp baking powder
• ½ tsp chilli powder
• 1 tbsp neutral oil
• 2 tsp grated ginger
• 2 garlic cloves, finely chopped or crushed
• 3 spring onions, chopped
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp sweet or garlic chilli sauce (add ½ tsp sugar if your chilli sauce isn’t sweet)
• 1 tsp cornflour

Instructions

1. Step 1: In a large bowl, combine the egg white, 2 tsp soy sauce, and 2 tbsp cornflour. Add the chicken strips and mix thoroughly to coat evenly.
2. Step 2: In a separate bowl, mix together 6 tbsp cornflour, 2 tbsp plain flour, ¼ tsp baking powder, ½ tsp chilli powder, and ½ tsp salt. Set this coating mixture aside.
3. Step 3: Make the sauce by heating 1 tbsp neutral oil in a pan over medium heat. Fry the grated ginger, garlic, and most of the chopped spring onions (reserve some for garnish) for about 1 minute.
4. Step 4: Stir in the tomato ketchup, 1 tbsp soy sauce, sweet or garlic chilli sauce, and 3 tbsp water. Cook for 1 minute, then mix 1 tsp cornflour with 1 tbsp cold water to make a paste and add it to the sauce.
5. Step 5: Reduce the heat to low and cook for another minute until the sauce thickens. Remove from heat and set aside.
6. Step 6: Heat a few tablespoons of neutral oil in a large shallow pan over medium heat. Dip each chicken piece into the coating mixture, shaking off any excess flour, then carefully place them into the hot oil in a single layer.
7. Step 7: Fry the chicken for 4–5 minutes on each side until crisp, golden, and cooked through. Remove the chicken pieces and drain on a colander set over a bowl to catch excess oil. Repeat with remaining chicken.
8. Step 8: Reheat the prepared sauce gently over low heat. Add all the fried chicken pieces to the sauce and toss gently to coat.
9. Step 9: Sprinkle the reserved spring onions over the chicken and serve immediately. Optionally, serve with cooked egg noodles.

Tips & Variations

• For extra crispiness, double-fry the chicken by frying it once until light golden, resting for a few minutes, then frying again until fully golden and crisp.
• Adjust the chilli powder and chilli sauce amounts to suit your preferred heat level.
• Substitute chicken thighs with boneless chicken breast strips if you prefer leaner meat.
• Add diced bell peppers or chopped cabbage to the sauce for added texture and flavor.

Storage

Store leftover Manchurian chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the sauce’s texture and prevent the chicken from becoming tough. It is best enjoyed fresh for the crispiest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful for frying. If using breast, be careful not to overcook to avoid dryness.

What can I serve with Manchurian chicken?

It pairs beautifully with cooked egg noodles, steamed rice, or fried rice for a complete meal.

Manchurian Chicken Recipe

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★★★★★

4.5 from 59 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Manchurian Chicken recipe features tender boneless chicken thighs coated in a flavorful batter, shallow-fried to a crispy golden brown, and then tossed in a tangy, savory Manchurian sauce made from soy, ketchup, and chili sauces. Enhanced with ginger, garlic, and spring onions, this Indo-Chinese dish is perfect served with cooked egg noodles or steamed rice for a delightful meal packed with bold flavors and satisfying textures.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 egg white (save the yolk for another recipe)
• 2 tsp soy sauce
• 2 tbsp cornflour
• 350g boneless chicken thighs, cut into strips
• Neutral oil, for shallow frying

Coating

• 6 tbsp cornflour
• 2 tbsp plain flour
• ¼ tsp baking powder
• ½ tsp chilli powder
• ½ tsp salt

Sauce

• 1 tbsp neutral oil
• 2 tsp grated ginger
• 2 garlic cloves, finely chopped or crushed
• 3 spring onions, chopped (reserve some for garnish)
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp sweet or garlic chilli sauce (add ½ tsp sugar if your chilli sauce isn’t sweet)
• 1 tsp cornflour
• 3 tbsp water (divided: for sauce and cornflour paste)

To Serve (Optional)

• Cooked egg noodles

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Instructions

1. Prepare Marinade: In a large bowl, whisk together the egg white, 2 tsp soy sauce, and 2 tbsp cornflour. Add the chicken strips and mix thoroughly until they are completely coated in the marinade. Set aside to allow the flavors to absorb.
2. Make Coating Mix: In another bowl, combine 6 tbsp cornflour, 2 tbsp plain flour, ¼ tsp baking powder, ½ tsp chilli powder, and ½ tsp salt. Mix well and set aside. This coating will create a crispy exterior for the chicken when fried.
3. Prepare the Sauce: Heat 1 tbsp neutral oil in a pan over medium heat. Add grated ginger, chopped garlic, and most of the chopped spring onions (reserve some for garnish). Sauté for about 1 minute until aromatic. Stir in the tomato ketchup, 1 tbsp soy sauce, and 1 tbsp sweet or garlic chilli sauce along with 3 tbsp water. Cook for 1 minute to blend the flavors.
4. Thicken the Sauce: In a small bowl, mix 1 tsp cornflour with 1 tbsp cold water to create a smooth slurry. Slowly add this mixture to the sauce while stirring continuously. Reduce heat to low and cook for another minute—this should thicken the sauce immediately. Remove from heat and set aside.
5. Fry the Chicken: Pour a few tablespoons of neutral oil into a large, shallow pan and heat over medium heat. Dip each marinated chicken piece into the coating mix, ensuring it is evenly covered. Shake off any excess flour and carefully add the chicken strips in a single layer to the hot oil. Fry for about 4-5 minutes on each side until the chicken is golden, crisp, and cooked through. Avoid overcrowding the pan; fry in batches if necessary. Use a slotted spoon to remove the chicken and place them in a colander over a bowl to drain excess oil.
6. Combine Chicken and Sauce: Reheat the Manchurian sauce briefly over low heat. Add all the fried chicken pieces to the sauce and gently toss to coat each piece evenly with the flavorful sauce.
7. Serve: Transfer the saucy chicken to a serving dish, sprinkle the reserved spring onions over the top, and serve immediately. Pair with cooked egg noodles or steamed rice for a complete meal.

Notes

• Ensure the chicken pieces are cut into uniform strips for even cooking.
• Adjust the quantity of chilli powder and chilli sauce to suit your heat preference.
• Shallow frying in batches prevents lowering the oil temperature, which helps keep the chicken crispy.
• You can substitute boneless chicken thighs with chicken breasts, though thighs remain juicier and more flavorful.
• If you prefer less oil, consider using an air fryer to cook the coated chicken pieces, adjusting cooking time accordingly.
• Leftover Manchurian chicken pairs well with stir-fried vegetables or as a filling for wraps and sandwiches.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indo-Chinese

Keywords: Manchurian Chicken, Indo-Chinese Chicken, Fried Chicken, Spicy Chicken, Chinese Sauce Chicken, Chicken Thighs Recipe