Chicken Manchurian

The Story Behind the Recipe 🌶️

I still remember the very first time I tried Chicken Manchurian — it wasn’t at a fancy restaurant but in a tiny, bustling eatery tucked between two shops downtown. The aroma hit me before I even sat down: sizzling garlic, soy sauce, and just a hint of chili. I took one bite of that tender chicken coated in tangy, spicy sauce, and it was pure love at first taste.

When I came home, I couldn’t stop thinking about it. So, I did what any food-loving mama would do — I tried to recreate it in my own kitchen. After a few tries (and a couple of messy sauce explosions 😅), I found the perfect balance: juicy chicken, crisp on the outside, drenched in a glossy, flavorful sauce that clings lovingly to every bite.

Now, this Chicken Manchurian is a weekend favorite in our house. The kids love it with noodles, my husband sneaks extra sauce onto his rice, and I love how it makes the whole kitchen smell like a cozy Indo-Chinese restaurant.

This recipe is proof that comfort food doesn’t always come from home — sometimes, it comes from the little takeout box that inspires a homemade masterpiece. ❤️

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What Makes This Recipe Special

There are plenty of Chicken Manchurian recipes out there, but this one hits the sweet spot between restaurant-style flavor and homemade comfort. Here’s what makes it truly special:

• Crispy, Juicy Chicken: Tender on the inside, perfectly crisp on the outside.
• Balanced Sauce: A rich blend of soy, chili, garlic, and tomato — spicy, tangy, and slightly sweet.
• Quick to Make: 30 minutes from start to finish — perfect for weeknights.
• Customizable Heat Level: Make it mild for the kids or fiery-hot for spice lovers.
• Pairs With Everything: Fried rice, noodles, or even plain steamed rice — it always works.

It’s a recipe that satisfies every craving — comfort, flavor, and a touch of adventure. 🌶️

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Ingredients – Fresh, Simple & Full of Flavor

🍗 For the Chicken:

• 500g boneless chicken breast or thighs, cut into small cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon soy sauce
• Salt and black pepper, to taste
• Oil for frying

🥢 For the Manchurian Sauce:

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2–3 green chilies, finely sliced (adjust to taste)
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon chili sauce (or more, if you like it spicy)
• 1 teaspoon vinegar
• 1 cup chicken stock or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper, to taste
• Chopped spring onions, for garnish

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Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

In a bowl, mix chicken cubes with all-purpose flour, cornstarch, soy sauce, salt, pepper, and egg. Coat the pieces well and let them rest for 15–20 minutes.

Step 2: Fry the Chicken

Heat oil in a deep pan over medium heat. Fry the chicken pieces in small batches until golden and crispy. Drain on paper towels and set aside.

Step 3: Prepare the Sauce Base

In a separate wok or deep skillet, heat 2 tablespoons of oil. Add chopped garlic, ginger, and green chilies. Sauté for a few seconds until fragrant.

Step 4: Add the Vegetables

Toss in the chopped onion and bell pepper. Stir-fry for 2–3 minutes on high heat until slightly softened but still crunchy.

Step 5: Add the Sauces

Pour in soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well and let the mixture bubble for about a minute.

Step 6: Add Stock and Thickener

Add chicken stock or water and bring it to a simmer. Slowly add the cornstarch slurry while stirring to thicken the sauce.

Step 7: Combine Chicken and Sauce

Add the fried chicken pieces to the pan and toss until fully coated in the glossy, flavorful sauce.

Step 8: Garnish and Serve

Garnish with chopped spring onions and a drizzle of sesame oil (optional). Serve hot and enjoy the explosion of flavors!

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Serving Suggestions – What to Pair It With

Chicken Manchurian is incredibly versatile. Here are a few delicious pairings:

• 🍚 Steamed Jasmine Rice: Classic and comforting — the sauce soaks right in!
• 🍜 Fried Rice: Egg or vegetable fried rice complements it perfectly.
• 🍝 Hakka Noodles: For a restaurant-style Indo-Chinese feast.
• 🥦 Stir-Fried Veggies: Add color and crunch to your meal.
• 🥢 Appetizer Style: Serve dry Manchurian as a starter with toothpicks at parties.

Pro Tip: For a gravy-style version, add a little more stock and cornstarch mixture. For a dry version, let the sauce thicken longer.

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Customization & Variations

This dish is as flexible as it is flavorful — here’s how you can tweak it:

• Make It Healthier: Air fry or bake the chicken instead of deep-frying.
• Add Veggies: Toss in carrots, mushrooms, or cabbage for extra texture.
• Vegan Twist: Replace chicken with cauliflower (Gobi Manchurian) or tofu.
• Sweet & Spicy Balance: Add a dash of honey for a subtle sweetness.
• Extra Kick: Sprinkle red chili flakes or use Schezwan sauce for added heat.
• Restaurant Style Dry Manchurian: Skip the broth and toss chicken directly in the sauce until glossy and coated.

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Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: You can freeze cooked Manchurian for up to 1 month. Thaw overnight before reheating.
• Reheat: Warm on the stovetop with a splash of water or stock to loosen the sauce. Avoid microwaving too long — it can make the chicken soggy.

Pro Tip: For the best texture, store the sauce and fried chicken separately and mix before reheating.

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 370
• Protein: 25g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 2g
• Sodium: 640mg

A protein-packed comfort dish with the perfect balance of carbs, fats, and flavor!

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Reader Q&A – Common Questions

1. Can I make this without frying?
Yes! You can bake or air fry the chicken until crispy for a lighter version.

2. What type of chicken is best?
Boneless thighs stay juicier, but breasts work well too.

3. Can I use store-bought Manchurian sauce?
You can, but homemade sauce tastes fresher and has better balance.

4. Is Chicken Manchurian spicy?
It’s medium-spicy by default, but you can adjust chili sauce and peppers to your liking.

5. What’s the difference between dry and gravy Manchurian?
Dry has less sauce — perfect as an appetizer. Gravy Manchurian is saucier and ideal with rice.

6. Can I use other proteins?
Yes! Shrimp, tofu, or even paneer work beautifully with the same sauce base.

7. How do I prevent soggy chicken?
Always fry in small batches and add to the sauce just before serving.

8. Can I make it gluten-free?
Use gluten-free soy sauce and cornstarch — skip all-purpose flour.

9. What kind of oil should I use?
Neutral oils like sunflower, canola, or vegetable oil work best.

10. Can I double the recipe?
Absolutely! Just double all the ingredients — it scales perfectly.

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Final Thoughts 🍽️

There’s something magical about that sizzle when chicken hits a hot wok, the garlic perfumes the air, and the sauce starts to bubble and shine. Chicken Manchurian is that perfect balance between comfort food and excitement — every bite bursting with flavor, texture, and joy.

It’s not just a meal; it’s a mood-lifter. Whether you’re cooking for your family or treating yourself after a long day, this dish brings restaurant-quality taste right to your dinner table — no takeout box needed!

So go ahead, grab that wok, and let your kitchen fill with the irresistible aroma of garlic and spice. This might just become your new family favorite. ❤️

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Tried This Recipe? 💕

If you made this Chicken Manchurian, I’d love to hear how it turned out!

📸 Snap a picture and tag me on Pinterest (@Granny’s Lil Kitchen) so I can see your beautiful creation and share it with our food-loving community!

Your feedback and photos always make my day — tell me if you made it spicy, mild, or with your own twist!

Until next time, keep cooking with love, adding a little spice, and serving every meal with a smile. 💛