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chicken manchurian recipe

Chicken Manchurian Recipe

Chicken Manchurian recipe is the most popular Indo Chinese food recipe makes with fried chicken and hot and sour sauce. Watch video!
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Chinese, Indian, Pakistani
Keyword: chicken manchurian, chicken manchurian dry, chicken manchurian recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Persons
Calories: 750kcal
Author: Hinz


  • Boneless and skinless chicken breasts - 200 gms
  • Green bell pepper - ½ Cup
  • Red bell pepper - ½ Cup
  • Purple Onion - ½ Cup
  • Carrots - ½ Cup
  • Grated Garlic - 1 Tsp
  • Egg White - 1
  • Corn Starch - 1 Tbsp
  • Salt - ½ Tsp
  • Black Pepper - ½ Tsp
  • Dark Soya Sauce - 1 Tsp
  • White Vinegar - 1 Tsp
  • Oyster Sauce - 1 Tsp
  • Brown Sugar - 1 Tsp
  • Veg Stock - ½ cup optional
  • Roasted Sesame for garnish


  • 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.
  • 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.
  • 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.


  • 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.


Calories: 750kcal