Simple and easy Chicken Manchurian recipe Pakistani and Indian that you can make dry or with gravy. Best Indo-Chinese food prepared with fried chicken tossed in a hot and sour velvety Manchurian sauce along with diced onions and bell peppers. Don't go to restaurant, make at home and serve with egg fried rice.
Looking for easy dinner recipes? Check out my, Chicken with Garlic Sauce Chinese, Tandoori Chicken, Chicken Tikka Masala, Garlic Butter Rice. You will surely love these recipes to add value to your dinner table. If you like Chicken Manchurian then you must like Paneer Manchurian, Gobi Manchurian, Veg Manchurian along with it.
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What is Chicken Manchurian?
The Ultimate Taste of Indo-Chinese Food
It's an adaptation of Chinese food but purely made in Indian style by adding Indian flavor. You need a deep wok to cook chicken on high heat and then make a velvety or sticky sauce to add deep-fried chicken chunks and sauteed onions and capsicum. Best recipe of chicken manchurian with invite you with delectable aroma and each bite of chicken with manchurian sauce will just just melt in your mouth. The recipe is not only popular in India but also in Pakistan and Bangladesh and people love to have restaurant-style Manchurian with egg or chicken fried rice.
Who Invented This Recipe?
If you are curious to know the origin of this recipe, here I'd like to share the Chinese chef Nelson Wang (Calcutta born) derived this idea to create a food fusion of Indian and Chinese flavors.
The recipe of chicken Manchurian has so many variations as every chef makes it in their own style until or unless the taste is not compromised. The sweet and sour taste of chicken Manchurian with fried chicken makes it extremely delicious. The restaurant-style sizzling serving of Manchurian also fascinates everyone to have.
Specialty
In Indo-Chinese recipes, I personally love this combination as it's most suited for every Indian and Chinese taste bud. My son loves chicken with sweet and sour flavor so I make it for him. If you have kids at home they must like this recipe.
I have tried the Chicken Manchurian recipe in so many different ways. In fact, every time I make it, I try to add variations but this recipe is the most classy in terms of taste and super easy to make in the home kitchen. Chinese Master chef John Zhang's recipe is the perfect blend of Indian and Chinese Manchurian.
Manchurian Sauce
Gravy Or Dry?
Mostly people like to have chicken in gravy (sauce). So if you have two options to make this recipe.
- Chicken Manchurian Gravy: If you want to have your Manchurian with gravy or with a lot of sauce then you can add slurry (Make a paste of cornstarch with water) and add it in your Manchurian until it starts to get bubbly and thick. You can manage the desired consistency of gravy according to your taste.
- How to Make Chicken Manchurian Dry: Don't add slurry (Cornflour paste) and simply toss the crispy fried chicken in hot and sour sauce.
Easy Tips
- Don't make a thick layer of cornstarch on the chicken otherwise, it will be soggy in sauce. Just a thin layer so the chicken fry with a crispy and crunchy texture.
- Don't fry chicken to get golden brown color. It needs to be slightly brown in color to get the perfect taste in the sauce.
- Freshly grated garlic creates a perfect taste and aroma so avoid using garlic paste.
- Use purple onion (Indian onion) rather using white onion.
- Cut the veggies in uniform style so the dish looks more tempting in terms of presentation.
- Soya sauce is salty in taste so monitor the salt quantity.
- White vinegar in sauce creates a perfect taste rather than using lemon juice or apple cider.
- Roasted sesame and spring onion make perfect garnishing.
Ingredients
Egg White + Corn Flour + Salt = Makes the perfect coating for chicken.
Cooking Oil - To deep fry the chicken in a light golden brown color.
Oil + Grated Garlic = Makes the perfect combination for sauteing veggies.
Bell peppers, onion, and carrots - Veggies to add in Manchurian
Dark Soya Sauce, Oyster Sauce, White Vinegar, and Brown Sugar - Create a mouthwatering taste of sauce.
Salt and Peppers - For seasoning.
Roasted Sesame - to make the tempting garnish.
How To Make Chicken Manchurian
Well, it's so simple and easy to make "Chicken Manchurian Recipe" at home and you will have the same flavor that you get in restaurants.
Preparation of Crispy Fried Chicken: Making is so simple and easy, first, beat egg white and add cornstarch to make a smooth paste. Now add chicken pieces to paste and coat well. Deep fry the chicken to get light golden brown color.
Preparation of Sauce: In a separate pan, heat up oil and saute grated garlic for few seconds. Add veggies and pan-fried it for few seconds. Don't cook the veggies too long. Now add salt and pepper, dark soya sauce, oyster sauce, vinegar, and brown sugar, and give it a good mix.
Assembling: Add fried chicken in sauce. Cook on high heat until everything gets to blend in the sauce. Garnish with roasted sesame.
Why I Used Brown Sugar?
Because the caramelization process of sugar makes a perfect velvety sauce texture and improves the taste. It's not to make the dish sweet but to enhance the flavor of dish.
Chicken Manchurian Video
It's easy to watch the recipe of chicken Manchurian in this video. If you are trying first time then it will help to follow quick and easy steps. It will give you the same flavor as you eat in restaurants.
Q & A
If you will see the chicken manchurian dry then you will have the same vibe of chili chicken but both are different in terms of making, taste and aroma. Chili chicken is hot and spicy, tangy, amalgamate with sweet and sour flavor. Manchurian is mild spicy flavor with much more sweetness. You can make both with gravy or dry.
You can make Chicken manchurian fried rice, hakka noodles, or try the same with other types of pasta. I never tried but few of my friends have made chicken manchurian biryani. In the same way, you can use the same recipe to make gobi manchurian, broccoli manchurian or try with cabbage. In meat, try with fish (salmon).
It's purely Indian recipe. Adaptation with Chinese ingredients like soy sauce and aginomoto. Making gravy with slurry is the cooking method of Chinese chefs. In most of the American states, especially in North America the recipe is treated as fusion or adapted version of Chinese and Indian.
Indo Chinese Ideas
Chicken Manchurian Recipe
Materials
- 200 g Chicken breasts Boneless and skinless
- ½ cup Green bell pepper
- ½ cup Red bell pepper
- ½ cup Purple Onion (Indian)
- ½ cup Carrots
- 1 teaspoon Grated Garlic
- 1 Egg White
- 1 tbps Corn Starch
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Dark Soya Sauce
- 1 teaspoon White Vinegar
- 1 teaspoon Oyster Sauce
- 1 teaspoon Brown Sugar
- ½ cup Veg Stock optional
- Roasted Sesame for garnish
Instructions
Prepare Crispy Fried Chicken Pieces
- In a blow, add egg white, salt and beat well.
- Now add cornstarch and make a fine paste.
- Add boneless chicken pieces in paste and perfect coat.
- Now deep fry the chicken pieces until it gets a slightly golden brown color.
Preparation of Manchurian Sauce
- Heat up the pan, add oil and grated garlic and saute for few seconds until the garlic becomes aromatic and starts to change color.
- Now add bell peppers, onion, and carrot.
- Saute for few seconds.
- Add dark soya sauce, oyster sauce, vinegar, salt, and peppers.
- Add veg stock or water and mix well.
Assemble Fried Chicken and Sauce
- Now add fried chicken and give it a good toss.
- Cook for few minutes without covering until everything is nice and blended in a hot and sour sauce.
- Chicken Manchurian is ready to eat!
- Dish it out on a sizzling dish and garnish with sesame and spring onion.
- Serve it with rice or noodles.
Video
Notes
- If you want to make Chicken Manchurian with gravy then add slurry (Cornstarch paste) and cook on high heat to get desired gravy thickness.
- Don't cook for too long otherwise, the veggies will be blend in curry.
- Avoid using cornstarch paste (slurry) if you want to have chicken Manchurian dry!
- Don't use too much cornstarch to coat chicken. Lightly coated chicken makes better taste in sauce otherwise the chicken will become soggy in sauce.
- Fry chicken to get the light golden brown color to get perfect taste in the sauce.
- Freshly grated garlic creates a perfect taste and aroma so avoid using garlic paste.
- Use purple onion (Indian onion) rather using white onion.
- Cut the veggies in uniform style so the dish looks more tempting in terms of presentation.
Soya sauce is salty in taste so monitor the salt quantity.
White vinegar in sauce creates a perfect taste rather than using lemon juice or apple cider.
Hinz
Quick and easy 'Chicken Manchurian' recipe to make at home. It's a most popular Indo Chinese food that people love to eat in restaurants.