Chicken Manchurian, a celebrated Indo-Chinese dish, masterfully combines Indian spices with traditional Chinese sauces, creating a unique taste profile. This versatile dish, perfect as a side or starter, features tender boneless fried chicken coated in a sweet, spicy, and sour Manchurian sauce.
What You’ll Find On This Page
Its adaptability allows for both dry and gravy presentations, making it a fitting choice for any meal. Notably popular in Indo-Chinese cuisine, especially in India and Pakistan, Chicken Manchurian is a standout for its distinctive flavors. Moreover, its simple preparation, taking just 30 minutes, makes it an ideal homemade treat for various occasions.
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How to Make Chicken Manchurian Dry?
Get ready to bring the flavors of Indo-Chinese cuisine to your kitchen with this Chicken Manchurian recipe. Follow these simple steps, from marinating and frying the chicken to crafting the perfect Manchurian sauce, all accompanied by helpful photos and video guides.
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Chicken Manchurian
Ingredients
For Marination
- 1 lb Chicken, boneless
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chili Powder
- 1 tsp Pepper Powder
- 1 tsp Soy Sauce
- 2 tbsp All Purpose Flour
- 1 tbsp Corn Flour
- Salt, as needed
For Slurry
- 2 tsp Cornstarch
- ¼ cup Water
For Chicken Manchurian
- 1 tsp Chili Garlic Sauce
- 2 tsp Soy Sauce
- ¼ cup Oil
- ¼ cup Onion, chopped
- 1 tbsp Garlic, chopped
- ¼ cup Spring Onion, chopped
- ¼ cup Yellow Bell Pepper, chopped
- ¼ cup Red Bell Pepper, chopped
- 1 tbsp Ketchup
For Garnishing
- ¼ cup Spring Onion
- 1 tsp White Sesame Seeds
Instructions
To Marinate the Chicken
- Combine bite-sized chicken pieces with ginger garlic paste, chili powder, pepper, salt, soy sauce, all-purpose flour, and corn flour in a bowl.
- Mix well, ensuring even coating, and let the mixture marinate for minimum 15 minutes to enhance flavor and texture before frying.
To Fry the Chicken
- Heat oil in a pan on medium heat, then carefully place the marinated chicken pieces in, ensuring not to overcrowd the pan for even frying.
- Fry each piece for 5 to 7 minutes on both sides until golden, then remove from oil and set aside on a paper towel to drain excess oil.
To Prepare Chicken Manchurian Dry
- In the same pan with remaining oil, gently sauté garlic until it becomes aromatic. Take care to avoid burning, as this can affect the overall flavor of the dish.
- Add both onion and spring onion, sautéing until they soften and become translucent, enhancing the base flavor.
- Introduce yellow and red bell peppers, giving them a quick stir to blend their flavors without losing their crunch.
- Mix in ketchup, chili garlic sauce, and soy sauce thoroughly for a harmonious blend of sweet, spicy, and savory notes.
- Stir in the cornstarch slurry (a mix of the cornstarch and water mentioned in the ingredient) to thicken the sauce, ensuring it coats the ingredients evenly.
- Add in the fried chicken pieces, mixing well to ensure they're completely covered in the sauce.
- Garnish with spring onion and white sesame seeds, then serve your aromatic and colorful Chicken Manchurian Dry.
To Serve
- Enjoy this delicious Chicken Manchurian dry with schezwan chicken fried rice, egg fried rice, veg fried rice, or as a standalone starter. For additional pairing ideas, refer to the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
- Quality of Chicken: Fresh, boneless chicken is ideal. Uniformly cut pieces cook evenly and absorb marinade better, resulting in a more tender and flavorful dish.
- Marination Time: A minimum of 15 to 30 minutes marination ensures the chicken is infused with flavors.
- Balanced Ingredient Ratios: Measure each ingredient with precision. This balance is crucial in achieving the dish's distinctive taste. Pay special attention to the ratio of spices to sauces to ensure harmony in flavors.
- Manchurian Sauce Mastery: The sauce's consistency should be neither too thick nor too thin. Aim for a velvety texture that coats the chicken well. The combination of ketchup, soy, and garlic chili sauce needs to be perfect for that authentic Manchurian flavor.
- Tailor to Your Palate: Adjust the sauce to your liking. Increase the sweetness with a bit more ketchup or add more garlic chili sauce for extra heat.
- Optimal Cooking Heat: Cook on a medium-high flame to ensure even cooking without burning the ingredients. This heat level allows for a perfect sauté, enhancing the dish's flavors.
- Sauce Thickness: Use a cornstarch-water mixture to thicken a runny sauce, or add a bit of water or chicken broth to thin out a thick sauce. Achieving the right consistency is key for the sauce to cling to the chicken properly.
- Vegetable Crunch: Add diced bell peppers or onions for an added crunch. Sauté them briefly to keep them crisp and vibrant, adding a textural contrast to the dish.
- Practice Safe Cooking: When frying, ensure the oil is hot enough for a sizzle but not so hot that it smokes. Avoid overcrowding the pan to ensure each piece of chicken is crispy.
- Serving Temperature: Serve Chicken Manchurian hot for the best taste experience. Its flavors are most pronounced when warm, making it an ideal partner for various rice or noodle dishes.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chicken Manchurian is a versatile dish that pairs wonderfully with various sides. Here are some serving suggestions to enhance your dining experience:
- With Fried Rice: Serve it alongside various fried rice options like classic, egg, vegetable, or schezwan for a harmonious blend of flavors.
- Noodle Pairing: Complement it with steaming noodles, whether plain, garlic, or spicy stir-fried, for a satisfying meal.
- Simple Steamed Rice: Pairing with plain steamed rice, or basmati rice offers a subtle backdrop that lets the dish's bold flavors shine.
- Hakka Noodles: These uniquely textured noodles are an excellent match, enhancing the overall dining experience.
- Indian Breads: For an Indian twist, try it with naan or roti, creating a fusion meal.
- Soup Starter: Begin with a light soup like hot and sour or vegetable to set the stage for the main course.
- Refreshing Beverages: Iced tea, or lemonade can cleanse the palate and complement the flavors.
- Light Desserts: Conclude with a simple dessert like fruit custard or mango pudding for a balanced end to the meal.
Storage Suggestions
Enjoy Chicken Manchurian best when it's fresh. However, if you need to store it, keep it in the refrigerator for up to a day. Use a tightly sealed container to preserve its freshness.
How to Make Chicken Manchurian Gravy?
To create a delicious Chicken Manchurian Gravy, follow these steps:
- Prepare the Base: Start with the same initial steps as the classic Chicken Manchurian recipe. This includes marinating the chicken and then frying it until golden and crispy.
- Creating the Gravy: After sautéing your aromatics and adding the sauces, pour in a generous amount of water or chicken broth to create the gravy base. The amount of liquid will determine the volume and consistency of your gravy, so adjust according to your preference.
- Thickening the Gravy: To achieve the thick, saucy consistency characteristic of Chicken Manchurian Gravy, use a cornflour slurry. Mix cornflour with a little water to make a smooth paste and stir it into the gravy. The slurry will thicken the gravy, giving it a glossy, rich texture.
- Simmer and Combine: Let the gravy simmer gently, allowing the flavors to meld together. Once it reaches the desired consistency, add the fried chicken pieces to the gravy. Ensure the chicken is well-coated and heated through.
- Final Adjustments: Taste the gravy and adjust the seasoning if necessary. Sometimes a pinch of sugar, or a dash of soy sauce can enhance the overall flavor profile.
- Garnishing and Serving: Garnish with spring onions or sesame seeds and serve hot, preferably with steamed rice, fried rice, or noodles.
This approach to Chicken Manchurian Gravy offers a rich and flavorful twist to the classic dry version, perfect for those who enjoy a saucier dish.
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