Description
Chicken Manchurian brings Chinese-Indian fusion flavors straight to your kitchen with crispy chicken chunks glazed in a tangy, slightly spicy sauce that makes dinner feel like a restaurant-quality experience. Grab your wok and get ready to create a delicious meal that takes less than 30 minutes from start to finish.
Ingredients
Scale
Main Ingredients:
- 500g boneless, skinless chicken thighs, cut into 1-inch cubes
- ½ cup finely chopped capsicum (bell pepper), any color
- 1 medium onion, finely chopped
Batter and Seasoning:
- 1 large egg, lightly beaten
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon ginger-garlic paste
- ½ teaspoon black pepper powder
- ¼ teaspoon salt
Sauce and Aromatics:
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2–3 green chilies, finely chopped
- ¼ cup finely chopped spring onions (scallions), white parts only
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon green chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt, to taste
- Vegetable oil, for deep frying
- Fresh cilantro leaves, for garnish
- Spring onion greens, for garnish
Instructions
- Mix 500g chicken cubes with 1 egg, 1 teaspoon ginger-garlic paste, ½ teaspoon black pepper, and ¼ teaspoon salt. Let your chicken marinate for 30 minutes in the refrigerator.
- Combine ¼ cup cornstarch and ¼ cup all-purpose flour in a separate bowl. Create a smooth, even coating mixture.
- Roll each marinated chicken piece through the cornstarch-flour blend, ensuring complete and thick coverage. Gently shake off excess coating.
- Pour vegetable oil into a deep pan, filling it enough to submerge chicken. Heat to 350°F. Test oil temperature by dropping a small chicken piece – it should immediately sizzle.
- Carefully slide coated chicken pieces into hot oil. Fry in small batches for 4-5 minutes, keeping pieces separated to maintain crispiness.
- Remove golden-brown chicken using a slotted spoon. Place on paper towel-lined rack to drain excess oil thoroughly.
- Heat 2 tablespoons vegetable oil in a wok at medium temperature. Toss in 1 tablespoon chopped garlic, 1 tablespoon chopped ginger, and 2-3 chopped green chilies. Saute for 30 seconds until fragrant.
- Add 1 chopped onion and ½ cup chopped bell pepper to the wok. Cook for 2-3 minutes until vegetables soften slightly.
- Pour ¼ cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1 tablespoon green chili sauce, 1 tablespoon ketchup, 1 teaspoon vinegar, and 1 teaspoon sugar into the wok.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry. Slowly stir into simmering sauce to thicken.
- Taste the sauce and adjust seasoning with salt, pepper, or additional sauces as needed.
- Gently fold fried chicken pieces into the sauce, coating each piece evenly. Simmer for 1-2 minutes to blend flavors.
- Transfer to a serving plate. Sprinkle with chopped spring onion greens and fresh cilantro for a vibrant finish.
Notes
- Double-fry the chicken for maximum crispiness, ensuring a crunchy exterior that holds up well in the sauce.
- Allow the marinated chicken to sit for at least 30 minutes to develop deeper flavor and more tender meat.
- Control the sauce’s consistency by gradually adding cornstarch slurry and stirring constantly to prevent lumps.
- Adjust the heat level by increasing or decreasing the amount of green and red chili sauces to match your spice preference.
- Prep Time: 40-65 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Indonesian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg