Chicken Manchurian

Chicken Manchurian

5 from 1 vote
Chicken manchurian is prepared with fried chicken in a sweet and savoury manchurian sauce. A common appetiser in Indo-Chinese cuisine.
ChickenManchurian_Web_1

This chicken manchurian recipe is a very popular Indo-Chinese dish. Crispy fried chicken pieces combined in a tangy, sweet and savoury sauce.

Indian and Pakistani restaurants are known for serving the popular chicken manchurian dish.

Chicken manchurian is an Indo-Chinese dish that is similar to cauliflower manchurian or even chicken 65.

Chicken manchurian is a perennial favourite among both children and adults because of the sauce’s delicious tomato ketchup and soy sauce base.

This manchurian isn’t excessively sweet mainly because it balances the food out with the appropriate amount of tanginess from the vinegar and saltiness from the soy sauce.

You can make this scrumptious and well-known Indo-Chinese dish known as chicken manchurian, using small chicken breast pieces and combined with a spicy, tangy sauce.

You already know how irresistible manchurian can be if you’ve ever tried it!

Sweet ketchup, soy sauce, and chilli sauce, if you like it hot, are combined to make the delicious manchurian sauce. The spring onions are then used as a garnish.

At restaurants, manchurian is served with a bright crimson sauce that is made by using red food colouring.

Making your own manchurian at home has the benefit of allowing you to skip the food colouring and focus solely on flavour.

I have replaced the red food colouring with Kashmiri chilli powder which will give it a bright and lovely colour.

Typically, chicken manchurian can be prepared with a dry or grave-like consistency.

Dry manchurian is essentially a snack or appetiser that consists of deep-fried marinated chicken without any sauce that is then dipped in a sauce.

Gravy manchurian is similar to dry manchurian but made with a sweet and tangy sauce. Then served with rice or noodles.

This recipe can be made vegetarian by using deep-fried cauliflower in place of the chicken; this meal is known as cauliflower manchurian, also known as gobi manchurian.

This recipe is for you if you want to prepare chicken manchurian as you would get in a restaurant.

Is chicken manchurian spicy?

Every recipe will have its own take on the traditional chicken manchurian dish and chilli chicken. However, the fundamental distinction between the two recipes is that chicken manchurian is less spicy and sweeter than chilli chicken

Is manchurian a Chinese dish?

Manchurian is a term that refers to someone who is from or resides in Manchuria (around northeast China), but the dish is essentially an invention of Chinese restaurants in India and has little in common with North Eastern Chinese or Manchu cuisine.

Who invented manchurian?

It is reported, that Nelson Wang, a cook at the Cricket Club of India in Mumbai, invented it in 1975, when a customer requested, that he make an item not on the menu in order to satisfy their craving.

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Chicken Manchurian

by Nabeela Kauser
Chicken manchurian is prepared with fried chicken in a sweet and savoury manchurian sauce. A common appetiser in Indo-Chinese cuisine.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course
Cuisine Indo-Chinese
Servings 4
Calories 314 kcal

Ingredients

Marination

Stir Fry

Slurry

Garnish

  • Spring Onions

Instructions

  • Cut the chicken into small bite-sized pieces then add the egg, salt, black pepper, and corn flour then mix until the chicken is evenly coated.
  • Set aside and as it marinates finely dice the garlic cloves, slice the green chillies, and cut the onion and bell peppers into chunks.
  • Once you have prepared your veggies, heat up some oil in a pan until medium-hot then add the chicken pieces into the oil and deep fry for 4-5 minutes until crispy and golden (See Note 1)
  • In a separate wok heat up two tbsp of oil, then add the garlic cloves and green chillies and sauté for 1 minute until fragrant.
  • Add the onion and bell peppers then cook for 2-3 minutes until softened.
  • Add the soy sauce, vinegar, tomato ketchup, chilli sauce, and brown sugar then cook for a few minutes. (See Note 2)
  • In a small bowl combine the water and cornflour then mix until it is smooth and there are no lumps before adding to the wok then bring the mixture to a boil. (See Note 3)
  • Add the cooked chicken and cook until the desired consistency is reached.
  • Garnish with spring onions then serve with rice and enjoy!

Video

Notes

Note 1 – Be careful not to overcrowd the pan as this prevents the chicken from cooking evenly and the chicken will become soggy
Note 2 – Oyster sauce enhances the sauce’s savoury flavour and adds a touch of sweetness and salty. The use of oyster sauce is highly recommended but if you don’t have it, then you can exclude it.
Note 3 – When you add the sauce it will continue to thicken whilst cooking. Try not to cook it for too long if you want to keep it saucy.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 314kcalCarbohydrates: 25gProtein: 14gFat: 17gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 86mgSodium: 1371mgPotassium: 288mgFiber: 2gSugar: 7gVitamin A: 1142IUVitamin C: 45mgVitamin D: 0.3µgCalcium: 34mgIron: 1mg
Keyword Chicken, Cooking, Food, Manchurian, Recipe
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Nabeela

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