📝 About This Recipe
A quintessential masterpiece of Indo-Chinese fusion, this Chicken Manchurian features succulent, crispy-fried chicken nuggets tossed in a glossy, umami-rich gravy. Born in the bustling streets of Kolkata, it perfectly balances spicy, sweet, and tangy notes with the aromatic punch of ginger, garlic, and green chilies. It’s the ultimate comfort food that brings the vibrant energy of Indian night markets straight to your dinner table.
🥗 Ingredients
For the Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized cubes)
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best flavor)
- 1 tablespoon Soy Sauce (dark or light)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 Egg (beaten)
- 4 tablespoons Cornstarch (also known as cornflour)
- 2 tablespoons All-purpose Flour (Maida)
For the Manchurian Sauce
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 medium Red Onion (finely chopped)
- 1/2 cup Capsicum (Green Bell Pepper) (diced into small squares)
- 2 tablespoons Dark Soy Sauce
- 1 tablespoon Red Chili Sauce (adjust for heat preference)
- 1 tablespoon Tomato Ketchup (for a hint of sweetness and body)
- 1 teaspoon Vinegar (white synthetic vinegar)
- 1 cup Chicken Broth or Water (use broth for deeper flavor)
- 1 tablespoon Cornstarch Slurry (mixed with 2 tbsp water)
For Garnish & Frying
- 1/4 cup Spring Onion Greens (finely chopped)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken cubes with ginger-garlic paste, soy sauce, black pepper, and the beaten egg. Mix thoroughly to coat.
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2
Add the cornstarch and all-purpose flour to the chicken. Toss well until the chicken is coated in a thick, sticky batter. Let it rest for 15 minutes.
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3
Heat vegetable oil in a deep wok or kadai over medium-high heat until it reaches approximately 350°F (175°C).
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4
Carefully drop the chicken pieces into the hot oil one by one. Do not overcrowd the pan. Fry for 5-6 minutes until they turn golden brown and crispy.
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5
Drain the fried chicken on paper towels and set aside. For extra crunch, you can double-fry them for 1 minute just before adding to the sauce.
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6
In a separate clean wok, heat 2 tablespoons of oil over high flame. This recipe requires high heat to achieve the 'wok hei' (breath of the wok) aroma.
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7
Add the minced garlic, ginger, and slit green chilies. Sauté for 30 seconds until the garlic begins to turn a pale golden color.
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8
Toss in the chopped onions and capsicum. Stir-fry on high heat for 1-2 minutes; the vegetables should remain crunchy and not become soft.
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9
Lower the heat slightly and stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Stir quickly to prevent the sauces from burning.
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10
Pour in the chicken broth or water. Bring the mixture to a gentle simmer.
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11
Slowly pour in the cornstarch slurry while stirring continuously. The sauce will begin to thicken and turn glossy.
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12
Once the sauce reaches your desired consistency, add the fried chicken pieces. Toss quickly to ensure every piece is glazed in the sauce.
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13
Turn off the heat immediately to keep the chicken crispy. Garnish generously with chopped spring onion greens.
💡 Chef's Tips
Always use chicken thighs instead of breasts for the juiciest results; breasts tend to dry out during the double-cooking process. To get that authentic restaurant-style red color without artificial dyes, use Kashmiri Red Chili powder or a high-quality red chili paste. Ensure the wok is smoking hot before adding the aromatics to get that signature charred, smoky flavor. If you prefer 'Dry' Manchurian, reduce the broth/water by half and increase the cornstarch slurry slightly for a thick glaze. Don't skip the resting time for the marinade; it helps the flour adhere better to the chicken so the coating doesn't fall off in the oil.
🍽️ Serving Suggestions
Serve hot as an appetizer with toothpicks for a classic street food experience. Pair with Vegetable Hakka Noodles for the ultimate Indo-Chinese combo meal. Serve alongside Egg Fried Rice to soak up the delicious, savory gravy. Accompany with a side of pickled cucumbers or a crisp Asian slaw to cut through the richness. A cold glass of lemon soda or a light lager pairs beautifully with the spicy profile of this dish.