Thursday, February 13, 2014

Chicken Manchurian

Chicken Manchurian is an Indian dish that is a delicious hybrid of Indian and Chinese cuisine. It's a bit like a sweet and sour chicken, but with more oomph. Marinated boneless pieces of chicken are deep fried and then cooked in a tangy ginger-garlic sauce and garnished with lashings of spring onions. It is so good, and a definite must-try. The deep-frying of the chicken can even be simplified by doing it in a wok; you'll only need the oil to be a few centimetres deep to achieve a nice golden fry.

If you've never tried an Indo-Chinese dish before then I definitely urge you to try this, it has a wonderfully different and satisfying taste. It's also a good dish for people who don't like chilli as it's still an amazingly tasty dish even if you omit it.



400g boneless chicken, cut into bite-sized pieces

Marinade Ingredients:

1 tsp soy sauce
1 egg-white
3 Tablespoons cornflour
1/4 teaspoon black pepper
1 teaspoon garlic paste
1 teaspoon ginger paste
1 tablespoon water

Other Ingredients:

Oil, also needed for deep frying
Couple of spring onions, chopped
1 green capsicum, chopped
1 green chilli, chopped (optional)
1 tablespoon of chopped garlic (at least!, feel free to add more)
1 tablespoon chopped ginger
2 tablespoons soy sauce
1 tablespoon tomato sauce or ketchup
1 teaspoon vinegar
1 tablespoon cornflour
1/2 cup water (you can also use chicken stock, but I find plain water is fine)


In a bowl mix together the chicken pieces and the marinade ingredients (see above). Pop it in fridge to sit for about an hour.

When ready, deep fry the chicken for just a few minutes until golden. Remove and set aside.

Heat 1 tablespoon of oil in a wok or other suitable cooking vessel. Add the chopped spring onions (reserve some for garnish), capsicum, chilli, garlic and ginger. Fry for a few minutes. Add the soy sauce, tomato sauce and vinegar. Mix well. Add 2 cups water then bring the mixture to the boil. Now add  the chicken and simmer for 5 minutes.

Mix together the tablespoon of  cornflour with 1/2 cup of water, then slowly add to wok while stirring. Cook for just a couple of minutes then serve. Garnish with the reserved spring onions. Great served with rice.


  1. o my my this is one of my fav Chinese meal :)

  2. Thanks for posting chicken manchurian recipe.chicken dishes can be called with different names.some of them mangolian chicken, chicken tikka masala,chicken tikka masala, Butter chicken.How the names are different tastes were also very different.If you want to try chicken recipes with yummy tastes visit
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