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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
