Chicken Manchurian

Chicken Manchurian is a favorite Chinese recipe preferred world wide and like by almost every people. It is very easy to make and tasteful. These recipes go well with stir fried noodles or fried rice or fragrant rice and is a eye catcher dish for any meal.

There are many different variations of this recipe and becomes a favorite one especially for kids. A vegetarian version can also be made by easily substituting the chicken pieces with cauliflower florets (Gobi Manchurian) or mixed vegetables. So vegetarian need not to dishearten as there is a wonderful Manchurian for them too.


  • 500g boneless chicken
  • 1 tablespoon soy sauce
  • 3 tablespoon corn flour
  • 1 tablespoon plain flour
  • 1 cup chopped tomatoes
  • 1 cup sliced onions
  • 1 egg
  • 1 tablespoon ginger garlic paste
  • oil for deep frying
  • 2 tablespoon ginger finely chopped
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon chilli sauce
  • 1 tablespoon oyster sauce
  • 2 cups Chicken stoc
  • ½ tablespoon black pepper powder
  • Bunch of spring onions finely chopped
  • 1 cup chopped capsicum or bell pepper
  • 4 tablespoons refined oil
  • ½ tablespoon sugar
  • Salt to taste

Cooking time: 45 minutes.


Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Keep in the refrigerator by wrapping the marinated chicken preferably inside a plastic zip bag for at least 2 hour and let it settle well.

Bring the cooled marinated chicken from refrigerator. Prepare a smooth batter by combining the cornstarch, flour and the water. Pour the mixture over the marinated chicken and coat well.

In a large saucepan, add the oil and heat on medium flame. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain the oil well and set aside until we prepare the gravy of Manchurian sauce.

There should be a little amount of oil left in the pan. We can remove excess oil if we wish to. In the same pan add the chopped capsicum, onion slices and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce, oyster sauce and tomato puree. We can make puree out of the chopped tomatoes for a nice consistency in the Manchurian gravy. Stir fry for few more minutes. Turn the heat to low and check the taste of added seasoning. Add the crispy chicken pieces which will soften slightly as they absorb the sauce. If the sauce is too thick, then add water or sometimes chicken salt could be added which really releases a nice flavor into this dish . Chicken Manchurian is ready .Garnish with cilantro.

It is always preferred with fried rice or Chinese noodles.

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One Response to “Chicken Manchurian”

  1. Sam says:

    What do we do with the chicken stock and the egg???

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