The aroma wafting from the kitchen instantly transports me to bustling streets lined with vibrant markets, where vendors skillfully prepare their sizzling fare. Today, I’m excited to share my take on Chicken Manchurian, a beloved Indo-Chinese dish that combines crispy fried chicken with a sweet and spicy sauce that will ignite your taste buds. The beauty of this recipe lies not just in its delightful flavors—it’s also a crowd-pleaser that’s surprisingly easy to make at home, ensuring you can whip up an impressive meal without the fuss. Perfect for gatherings or a cozy weeknight dinner, this Chicken Manchurian will have everyone coming back for seconds. Are you ready to take your taste buds on a culinary journey?
Why is Chicken Manchurian a Must-Try?
Unforgettable Flavor: The blend of sweet and spicy hues enhances the crispy chicken, making each bite irresistible.
Quick and Easy: Perfect for busy weeknights, you can have this impressive dish ready in no time, just like my Cheesy Garlic Chicken.
Perfectly Crispy: With double frying or a cornstarch coating, you’ll achieve restaurant-quality crunch right at home.
Family Favorite: Whether for dinner or entertaining guests, this dish guarantees smiles and empty plates!
Savor it alongside steamed rice or perhaps some Hakka noodles for a delightful pairing. Don’t miss out on this flavorful adventure!
Chicken Manchurian Ingredients
For the Chicken
- Boneless Chicken – Main protein for the dish, provides a juicy base. Use dark meat for more moisture.
- Cornstarch – Coats chicken for crispiness when frying. Substitutes not recommended; essential for texture.
For the Sauce
- Tomato Paste – Adds depth and color to the sauce. Can replace with ketchup in a pinch.
- Sugar – Balances the spiciness of the sauce. Adjust quantity according to preferred sweetness.
- Oyster Sauce – Contributes umami flavor and richness. Replace with soy sauce plus a sugar pinch if not available.
- Dark Soy Sauce – Used for color and flavor in the sauce. If unavailable, regular soy sauce can be used.
- Rice Vinegar – Adds acidity and brightness. White vinegar can be a substitute.
- Bird’s Eye Chili Pepper – Adds heat to the dish. Omit for a milder version.
- Water – Adjusts sauce consistency. Can use chicken broth for enhanced flavor.
For Aromatics
- Sweet Red Bell Pepper – Adds sweetness and color. Substitute with green bell pepper for a slightly different flavor.
- Ginger-Garlic-Onion Mix – Base flavoring; essential for depth. Freshly made is preferred; can be replaced with pre-made mixes if pressed for time.
For Garnish
- Cilantro – Optional garnish for freshness and color. Can be omitted or replaced with green onions.
Step‑by‑Step Instructions for Chicken Manchurian
Step 1: Prepare Marinade
Start by blitzing ginger, garlic, and onion in a food processor to create a smooth paste. Reserve 2 tablespoons of this aromatic mix to use later in the Chicken Manchurian sauce. This fragrant base will enhance the dish significantly, infusing it with robust flavors that will make your meal unforgettable.
Step 2: Marinate Chicken
Cut the boneless chicken into 1-inch pieces and place them in a mixing bowl. Add the reserved ginger-garlic-onion paste, soy sauce, chili powder, black pepper, and a splash of water. Toss the chicken to ensure it’s evenly coated, then cover and marinate for at least 1 hour in the refrigerator, or overnight for deeper flavor.
Step 3: Prep Other Ingredients
While the chicken marinates, finely chop the sweet red bell pepper and set it aside. This vibrant ingredient not only adds sweetness to your Chicken Manchurian but also enhances the dish’s visual appeal. It’s essential to have everything ready before you start cooking to ensure a smooth cooking process.
Step 4: Make Sauce
In a medium bowl, whisk together tomato paste, oyster sauce, sugar, dark soy sauce, regular soy sauce, rice vinegar, chili powder, and water. This flavorful concoction is the heart of your Chicken Manchurian, providing the perfect balance of sweetness and tanginess that will coat the chicken beautifully.
Step 5: Prepare Cornstarch Slurry
In a small bowl, mix cornstarch with a few tablespoons of cold water until smooth. This slurry will be vital for achieving that signature crispy coating on your fried chicken. Set it aside so you have everything ready when you’re ready to fry the chicken.
Step 6: Fry Chicken
Heat a deep pan with oil, raising the temperature to 350°F (177°C). Once hot, thoroughly coat the marinated chicken pieces with the cornstarch mixture and gently lower them into the hot oil, frying in small batches. Cook until each piece turns golden brown and crispy, about 5-7 minutes, then transfer them to a paper towel-lined plate to drain excess oil.
Step 7: Cook Aromatics
In a separate pan, heat a tablespoon of oil over medium heat and add the reserved ginger-garlic-onion mix. Stir-fry until it turns golden brown and fragrant, about 2-3 minutes. Then, add the chopped red bell peppers and sauté for an additional 3-4 minutes, allowing them to soften but still retain some crunch.
Step 8: Add Sauce
Pour the prepared sauce mixture into the pan with the cooked aromatics and red bell peppers. Stir well to combine, and cook for about 2-3 minutes until the sauce starts to thicken. Then, carefully add the fried chicken to the pan, tossing everything together until each piece is well-coated in the glossy sauce.
Step 9: Serve
Once well-mixed, remove the Chicken Manchurian from heat. Serve it hot, garnished with fresh cilantro if desired. This delightful dish pairs perfectly with steamed rice or Hakka noodles, making it a comforting meal that will surely impress your family and friends.
Chicken Manchurian Variations & Substitutions
Feel free to get creative and tailor this Chicken Manchurian recipe to suit your taste!
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Vegetarian Option: Replace chicken with cauliflower florets for a delightful Gobi Manchurian. The crispy cauliflower will absorb the rich sauce beautifully and create a satisfying dish. Perfect for meat-free nights!
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Spice It Up: Increase the number of bird’s eye chilies for an extra kick. If you’re a heat lover, don’t hold back; layer in those spicy flavors to ignite your taste buds!
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Gluten-Free: Swap soy sauce with tamari or coconut aminos for a gluten-free alternative. These options provide a similar depth of flavor without the gluten while keeping your taste experience intact.
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Sweet and Tangy: For a sweet twist, add a splash of pineapple juice to the sauce. It creates a lovely tropical flair that blends wonderfully with the savory elements of your Chicken Manchurian.
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Different Protein: Experiment with shrimp or tofu to change up the protein source. Each option takes on the sauce’s flavors, offering a unique twist and keeping meal times exciting.
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Crunchy Toppings: Sprinkle sesame seeds or crushed peanuts on top before serving. This adds a delightful crunch that enhances the dish’s texture, making every bite satisfying.
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Fruit Infusion: Toss in some diced mango or bell pepper for a fresh touch. The fruitiness pairs beautifully with the savory notes, adding another layer to the flavor profile.
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Dry Version: Skip the sauce for a dry version. Serve the crispy chicken bites with a side of sweet and spicy dipping sauce for a different dining experience. This works great as finger food at parties!
Whether you opt for a vegetarian delight like Gobi Manchurian or explore different proteins like shrimp, your choices will keep this beloved dish fresh and exciting! Enjoy it with steamed rice or even alongside my delicious Monterey Chicken Spaghetti for a delightful twist.
What to Serve with Chicken Manchurian
Elevate your Chicken Manchurian experience with delightful side dishes that complement its vibrant flavors and textures.
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Steamed Jasmine Rice: The fluffy grains soak up the rich sauce beautifully, making each bite delightful. A warm bowl creates a home-cooked feel, perfect for cozy nights.
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Fried Rice: Flavorful fried rice packed with veggies can add a lovely crunch and additional depth to your meal. Each wok-tossed grain pairs seamlessly with the tender chicken.
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Hakka Noodles: These stir-fried noodles tossed with vegetables add a satisfying chewiness. Their slightly garlicky flavor complements the sweet and spicy notes of Chicken Manchurian exceptionally well.
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Cucumber Salad: A refreshing cucumber salad brings a crisp contrast to the dish. The light crunch balances the rich chicken, providing a refreshing palate cleanser.
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Vegetable Spring Rolls: These crispy delights offer a satisfying crunch and a burst of fresh flavors. Their lightness and dipping sauces provide a great way to start your meal.
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Garlic Naan: Soft, warm naan provides a delightful way to scoop up the saucy chicken. Its earthy flavor perfectly enhances each mouthful of Chicken Manchurian.
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Lychee or Mango Smoothie: A fruity smoothie adds a refreshing touch that complements the spiciness of the Chicken Manchurian. The sweetness will tantalize your taste buds!
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Masala Chai: A warm cup of spiced chai is the perfect drink to round out your meal. Its aromatic spices will add warmth and comfort to your dining experience.
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Gulab Jamun: Satisfy your sweet tooth with these syrup-soaked delights. Their sweetness contrasts beautifully with the savory and spicy notes of the Chicken Manchurian.
How to Store and Freeze Chicken Manchurian
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the Chicken Manchurian to cool completely before refrigerating to maintain quality.
Freezer: For longer storage, freeze your Chicken Manchurian in an airtight container for up to 3 months. Ensure it’s well-sealed to prevent freezer burn.
Reheating: When ready to enjoy, reheat in a skillet over medium heat, stirring occasionally until heated through. This method preserves the chicken’s crispy texture better than microwaving.
Thawing: If frozen, let the Chicken Manchurian thaw in the refrigerator overnight before reheating for the best flavor and texture.
Make Ahead Options
Chicken Manchurian is a fantastic dish to prepare ahead of time, making weeknight dinners a breeze! You can marinate the chicken for up to 24 hours in the refrigerator, allowing the flavors to infuse deeply for that delicious, robust taste. For an even quicker option, chop the sweet red bell peppers and prepare the sauce up to 3 days in advance; simply store them in airtight containers in the fridge. To finish the dish, fry the chicken just before serving for the perfect crispiness, then add it to the sauce and sauté everything together. You’ll have a delightful meal ready in no time, impressing family and friends without the last-minute rush!
Expert Tips for Chicken Manchurian
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Marinating Matters: Marinate your chicken overnight if possible; it enhances flavor and tenderness significantly, ensuring a juicy result that complements the crispy coating.
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Heat Control: Keep the oil temperature steady at 350°F (177°C) to avoid soggy chicken. Test with a wooden chopstick; if bubbles form, it’s ready for frying.
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Don’t Overcrowd: Fry chicken in small batches to maintain oil temperature, achieving that perfect crunch. Overcrowding can lead to uneven cooking and greasier results.
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Double Frying: For an extra crispy texture, consider double frying the chicken. Just fry it once until golden, drain, and fry again for a minute or two before coating in the sauce.
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Get Creative: Feel free to adjust the spice level of your Chicken Manchurian by varying the amount of bird’s eye chili pepper. Omit or reduce for a milder flavor that suits your taste!
Chicken Manchurian Recipe FAQs
What type of chicken should I use for Chicken Manchurian?
Using boneless chicken is ideal as it provides a juicy base for the dish. I recommend opting for dark meat, such as thighs, for added moisture and flavor.
How should I store leftovers of Chicken Manchurian?
Store leftovers in an airtight container in the fridge for up to 3 days. It’s best to allow the Chicken Manchurian to cool completely before transferring it to the fridge to maintain the quality of the textures you’ve worked hard to achieve.
Can I freeze Chicken Manchurian? If so, how?
Absolutely! To freeze, place the Chicken Manchurian in an airtight container and store it for up to 3 months. Make sure it’s well-sealed to prevent freezer burn. When you’re ready to enjoy again, thaw it in the refrigerator overnight before reheating.
What should I do if my Chicken Manchurian sauce is too thin?
If the sauce turns out thinner than expected, don’t worry! You can easily thicken it by creating a cornstarch slurry. Mix equal parts cornstarch and cold water, then gradually pour it into the simmering sauce, stirring continuously until it reaches your desired thickness. You’ll achieve that glossy finish in no time!
Are there any dietary considerations I should keep in mind?
Yes! If anyone in your household has soy allergies, you can use gluten-free soy sauce or coconut aminos as a substitute for traditional soy sauce. Similarly, ensure that oyster sauce alternatives align with any dietary restrictions. Always double-check ingredients for allergens if cooking for guests!
Delicious Chicken Manchurian for Your Next Cozy Night In
Ingredients
Equipment
Method
- Start by blitzing ginger, garlic, and onion in a food processor to create a smooth paste. Reserve 2 tablespoons of this aromatic mix for later.
- Cut the boneless chicken into 1-inch pieces and marinade with ginger-garlic-onion paste, soy sauce, chili powder, black pepper, and a splash of water for at least 1 hour in refrigerator.
- Finely chop the sweet red bell pepper and set it aside for later.
- In a medium bowl, whisk together tomato paste, oyster sauce, sugar, dark soy sauce, regular soy sauce, rice vinegar, chili powder, and water to make the sauce.
- Mix cornstarch with cold water until smooth in a small bowl to prepare the cornstarch slurry.
- Heat oil in a deep pan to 350°F (177°C), coat marinated chicken with cornstarch mixture, and fry in small batches until golden brown.
- In a separate pan, heat oil and stir-fry the reserved ginger-garlic-onion mix until golden, then add the chopped bell peppers and sauté until softened.
- Add the prepared sauce mixture to the pan, combine well, and cook for about 2-3 minutes until thickened. Toss in fried chicken to coat with sauce.
- Serve hot, garnished with cilantro if desired, alongside steamed rice or Hakka noodles.
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