Name: Chicken Manchurian
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indo-Chinese
Ingredients: 500g boneless chicken (breast or thigh), cut into bite-sized pieces; 2 tbsp cornstarch; 2 tbsp all-purpose flour; 1 egg; 1 tbsp ginger-garlic paste; 1 tbsp soy sauce; 1/2 tsp salt; 1/2 tsp black pepper; Oil for frying; 1 tbsp garlic, minced; 1 tbsp ginger, minced; 2 green chilies, chopped (optional); 1 small onion, finely chopped; 1 green bell pepper, diced; 2 tbsp soy sauce; 1 tbsp red chili sauce or sriracha; 2 tbsp tomato ketchup; 1 tbsp vinegar; 1 tsp sugar; 1/2 cup water or chicken broth; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 2 tbsp spring onions, chopped (for garnish)

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Chicken Manchurian is a flavorful Indo-Chinese dish that features crispy fried chicken pieces tossed in a savory, spicy, and slightly tangy sauce. It’s a perfect fusion of Chinese techniques and Indian-style seasoning, making it a bold and irresistible meal. I love how it satisfies those takeout cravings but can be made right at home with fresh ingredients.

Why You’ll Love This Recipe

I love how this dish brings together crispy, juicy chicken with a thick, glossy sauce that clings to every piece. It’s got the perfect balance of sweet, spicy, and umami flavors — just like I get from my favorite Indo-Chinese restaurant. Whether I serve it with fried rice or noodles, Chicken Manchurian always hits the spot when I want something exciting and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless chicken (breast or thigh), cut into bite-sized pieces
Cornstarch
All-purpose flour
Egg
Ginger-garlic paste
Soy sauce
Salt
Black pepper
Oil (for deep or shallow frying)

For the sauce:

Garlic, minced
Ginger, minced
Green chilies, chopped (optional for heat)
Onion, finely chopped
Green bell pepper, diced
Soy sauce
Red chili sauce or sriracha
Tomato ketchup
Vinegar
Sugar
Water or chicken broth
Cornstarch slurry (cornstarch + water, for thickening)
Spring onions, chopped (for garnish)

Directions

I marinate the chicken by mixing it with cornstarch, flour, egg, ginger-garlic paste, soy sauce, salt, and pepper. I let it rest for 15–20 minutes.
I heat oil in a deep pan and fry the chicken until golden and crispy, then drain it on paper towels.
In another pan or wok, I heat a bit of oil and sauté garlic, ginger, and green chilies until fragrant.
I add onions and bell peppers, stir-frying for a minute or two until slightly soft but still crisp.
I mix in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar, stirring to combine.
I add water or broth and bring the sauce to a simmer.
I pour in the cornstarch slurry to thicken the sauce, then add the fried chicken and toss until well coated.
I cook for another 1–2 minutes, then garnish with chopped spring onions before serving.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes make a dry version by reducing the sauce and keeping it thick and clingy, perfect as an appetizer. For a saucier version to serve over rice, I add a little more broth and adjust the cornstarch accordingly. I’ve also made a vegetarian version using cauliflower or tofu, and it’s just as delicious.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the chicken from getting soggy. I avoid microwaving unless I’m in a rush — it softens the crispy texture.

FAQs

Can I bake or air-fry the chicken instead of frying?

Yes, I’ve baked or air-fried the coated chicken pieces at 400°F (200°C) until crispy — about 18–20 minutes — flipping halfway. It’s a lighter option, though not as crisp as deep-frying.

What’s the difference between dry and gravy Chicken Manchurian?

Dry Manchurian has a thicker, clingy sauce and is usually served as an appetizer, while the gravy version includes more liquid and is great with rice or noodles.

Can I make it ahead of time?

I fry the chicken and make the sauce in advance, then combine them just before serving to keep the texture intact.

Is Chicken Manchurian very spicy?

It can be, but I control the heat by adjusting the amount of green chilies and chili sauce. I like it mildly spicy, but it’s easy to make it hotter or milder.

What do I serve with Chicken Manchurian?

I usually serve it with fried rice, steamed jasmine rice, or Hakka noodles. It also pairs well with stir-fried veggies or even garlic naan for a fusion twist.

Conclusion

Chicken Manchurian is one of those dishes I keep coming back to whenever I want something bold, flavorful, and full of texture. It’s easy to prepare, customizable to my spice level, and always delivers that perfect balance of crispiness and sauciness. Whether I serve it as an appetizer or a main dish, it never fails to impress.

Chicken Manchurian