Chicken Manchurian is a crispy, savoury Indo-Chinese favourite — battered fried chicken tossed in a glossy garlic-soy sauce. Bold, quick to make, and endlessly popular, it’s a fixture on Indian restaurant menus nationwide.
Chicken Manchurian at a Glance
| Cuisine | Indo-Chinese |
|---|---|
| Country | India |
| Meal | Dinner |
| Course | Main / Starter |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 25 minutes |
| Total time | About 45 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Chicken Manchurian Ingredients
- 500g boneless chicken, cubed; 1/2 cup cornflour; 2 tbsp all-purpose flour; 1 egg; 1 tsp ginger-garlic paste; salt and pepper to taste; oil for deep frying. For sauce: 1 tbsp oil; 3 cloves garlic, minced; 1 inch ginger, minced; 2 spring onions, chopped (whites and greens separated); 1 capsicum, sliced; 2 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chilli sauce; 1 tsp vinegar; 1 tsp cornflour mixed with 3 tbsp water; salt to taste.
How to Make Chicken Manchurian
- Marinate chicken with ginger-garlic paste, salt and pepper for 15 minutes.
- Add cornflour, all-purpose flour and egg; mix well to form a thick coating batter.
- Heat oil for deep frying; fry the chicken pieces in batches until golden and cooked through, about 6-8 minutes per batch. Drain and set aside.
- Heat oil in a separate pan or wok; add garlic, ginger and spring onion whites, and stir-fry briefly on high heat.
- Add capsicum and stir-fry for 2 minutes.
- Add soy sauce, ketchup, chilli sauce and vinegar; mix well.
- Add the cornflour-water slurry and cook until the sauce thickens.
- Toss in the fried chicken, coat well, and garnish with spring onion greens before serving.
Cooking Tips
Fry the chicken at a steady medium-high heat for a crisp coating without drying out the meat. Cook the sauce on high heat for a quick, glossy finish, and add the fried chicken only at the very end to keep the coating crisp. Don’t overcrowd the frying pan, as this lowers the oil temperature.
Variations
For a saucier ‘gravy’ Manchurian, add extra water and cornflour slurry for a thicker, wetter consistency, often served over noodles or rice. Add sliced onions for extra crunch.
Substitutions
Boneless chicken breast or thigh both work well; thigh tends to stay juicier.
What to Serve With Chicken Manchurian
Serve hot as a starter, or alongside fried rice or noodles for a full meal.
Storage & Reheating
Storage: Best fresh; the sauce and fried chicken can be stored separately for a day.
Reheating: Reheat the fried chicken in an oven or air fryer, then toss in freshly reheated sauce.
Chicken Manchurian Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 380 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 28 g |
| Fat | 18 g |
| Fiber | 2 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein-rich Indo-Chinese favourite; being deep-fried and high in sodium from the sauces, it’s best enjoyed occasionally.
Age & Serving Guidance
Given the deep frying, sodium content and spice, this is better suited to older children and adults rather than toddlers.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains egg, gluten (flour, soy sauce) and soy.
Ensure chicken is cooked through fully with no pink remaining before tossing in the sauce.
Chicken Manchurian FAQs
Why is my chicken manchurian not crispy after tossing in sauce?
Adding the chicken too early, or letting it sit in the sauce too long, softens the coating; toss just before serving.
Can I make chicken manchurian gravy style?
Yes, add extra water and cornflour slurry for a thicker, saucier version.
What’s the difference between Manchurian and Chinese-style chicken?
Manchurian is a distinctly Indo-Chinese creation, not found in traditional Chinese cuisine, developed by Chinese immigrant communities in India.
Can I bake the chicken instead of frying?
Yes, baking gives a lower-oil result, though the classic crisp coating is best achieved through deep frying.
Is chicken manchurian very spicy?
It has a moderate heat, adjustable through the chilli sauce used.
Can I make this dish ahead of a party?
Fry the chicken ahead and reheat to restore crispness, then toss in freshly made sauce just before serving.
What can I serve with chicken manchurian?
Fried rice or hakka noodles make a complete Indo-Chinese meal alongside it.
Can I use chicken breast instead of thigh?
Yes, though thigh meat tends to stay juicier through the frying process.
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