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chicken manchurian dry

Chicken Manchurian Dry Recipe

Here is an easy restaurant style Chicken Manchurian dry recipe that you can quickly serve with garlic butter fried rice. It's an Indo Chinese food prepared with marinated fried chicken chunks tossed in a hot and sour velvety Manchurian Sauce with diced onion and bell peppers.
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Chinese, Indian, Pakistani
Keyword: chicken manchurian, chicken manchurian dry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Persons
Calories: 750kcal
Author: Hinz

Ingredients

  • 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

  • Avoid slurry to make Manchurian dry recipe.
  • If you want to make Chicken Manchurian with gravy, 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 blended 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.

Nutrition

Calories: 750kcal