Chicken Manchurian Recipe (Indo-Chinese Fried Chicken in Tangy Sauce)
Chicken Manchurian is one of the most popular dishes in Indo-Chinese cuisine, combining tender chicken pieces in a thick, savory, and tangy sauce loaded with garlic, ginger, and soy sauce. This version focuses on achieving a crisp exterior on the chicken pieces before tossing them into a glossy, aromatic sauce that balances heat, salt, and tang.
Whether you prefer the dry version as an appetizer or the gravy version to spoon over fried rice, this recipe walks you through each stage clearly, from coating the chicken to balancing the sauce flavors.
Why This Recipe Works
- Coating the chicken in a cornstarch and flour mixture creates a crisp barrier that holds up well when tossed in the thick sauce.
- Using a high heat level during the final stir-fry stage allows the aromatics to release their flavor quickly without burning.
- A small splash of vinegar and soy sauce added at the end provides a sharp, savory depth without overpowering the dish.
Ingredient Notes
- Boneless, skinless chicken thighs: Thighs stay juicier than chicken breasts during the frying process, though breasts can be used if cut into uniform bite-sized pieces.
- Cornstarch: Used in both the chicken marinade and to thicken the sauce at the end of cooking.
- Dark soy sauce: Provides both color and a deep, salty flavor. Adjust the amount if using light soy sauce, as it is saltier and less dark.
- Green chilies: Adds fresh heat. Adjust the quantity based on your spice preference.
If You’re Cooking Outside India
- Dark soy sauce: Found in the international or Asian aisle of most major supermarkets or at Asian grocery stores.
- Sriracha or hot chili sauce: Can be used as a readily available substitute for traditional green chili paste or red chili sauce.
How to Make Chicken Manchurian
Marinating and Frying the Chicken
Cut the chicken into bite-sized pieces, mix with marinade ingredients, and fry in hot oil until golden and cooked through.
Preparing the Aromatics
Sauté finely chopped garlic, ginger, green chilies, and spring onion whites in a hot pan until fragrant.
Building the Sauce
Add soy sauce, vinegar, and chili sauce, followed by water or chicken broth, and bring to a simmer.
Thickening and Combining
Pour in a cornstarch slurry to thicken the sauce, then add the fried chicken and toss until fully coated.
Cooking Tips
- Ensure the oil is hot before adding the chicken pieces to prevent the batter from absorbing too much oil and becoming soggy.
- Chop the garlic and ginger finely so they distribute evenly throughout the sauce rather than clumping in one spot.
Common Mistakes to Avoid
- Adding the chicken too early into lukewarm oil: Test the oil with a small drop of batter; it should sizzle and rise to the surface immediately.
- Making the sauce too thick before adding the chicken: Keep the cornstarch slurry amount measured, and add a splash of water if the sauce thickens too quickly.
Variations
- Dry Chicken Manchurian: Reduce the water in the sauce recipe to create a dry, sticky coating suitable for a party appetizer.
- Chicken Manchurian Gravy: Increase the water and cornstarch slurry slightly to create a generous sauce meant for serving over fried rice or noodles.
Serving Suggestions
- Serve hot as an appetizer garnished with chopped spring onion greens.
- Pair with vegetable fried rice or hakka noodles for a complete Indo-Chinese meal.
Storage & Make-Ahead
Make ahead: You can marinate the chicken up to a few hours in advance and keep it refrigerated until ready to fry.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Freezing is not recommended, as the crispy coating on the chicken will lose its texture upon thawing.
Reheat: Reheat gently in a skillet over medium heat until warmed through. The chicken will soften rather than stay crisp.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but be careful not to overcook it during the frying stage so it does not dry out.
Can I make this dish without deep-frying the chicken?
You can shallow fry the chicken in a skillet with a few tablespoons of oil, turning frequently until golden and cooked through.
More Indian Recipes to Try
Browse the IndiPlated recipe index
Chicken Manchurian
Ingredients
Equipment
Method
- In a mixing bowl, combine the chicken pieces with 1 tablespoon soy sauce, ginger garlic paste, cornstarch, all-purpose flour, and a pinch of salt. Mix well so each piece is coated.
- Heat oil in a wok or deep skillet over medium-high heat. Drop the chicken pieces in batches, avoiding overcrowding the pan. Fry until golden brown and crispy. Verify the internal temperature reaches 74°C / 165°F at the thickest piece. Remove with a slotted spoon and drain on paper towels.
- Discard most of the frying oil, leaving about 1 tablespoon in the wok. Heat over high heat, then add the chopped garlic, ginger, green chilies, and spring onion whites. Stir-fry for about 30 seconds until fragrant.
- Add 1 tablespoon soy sauce, red chili sauce, and vinegar to the aromatics. Pour in the water or chicken broth and bring the mixture to a simmer.
- Stir in the cornstarch slurry and cook for 1 minute until the sauce turns glossy and thickens. Add the fried chicken pieces and toss quickly until the sauce coats every piece.
- Turn off the heat, garnish with chopped spring onion greens, and serve hot.
