Crispy, saucy, spicy, and sweet—this Chicken Manchurian checks ALL the boxes!
Craving that restaurant-style Indo-Chinese magic at home? This Chicken Manchurian is crispy, saucy, and packed with sweet, spicy, and umami flavors—all made from scratch!
Forget takeout—this homemade version is just as good (if not better!) and way cleaner. Juicy fried chicken bites are tossed in a thick, glossy sauce that’s made with soy sauce, chilies, and aromatics, giving you that signature smoky, spicy Indo-Chinese taste. Serve it as a starter, with fried rice, or poured over noodles, and watch it disappear in no time!
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Why You’ll Love This Recipe
Crispy & Saucy – The perfect combo of crunchy chicken and thick, flavorful sauce- Faster than Takeout – Ready in just 25 minutes! Quick, easy, and packed with flavor.
Make it Your Own– Keep it dry, make it gravy-style, or even swap chicken for paneer or tofu!
Chicken Manchurian Ingredients Overview
This dish is all about layering flavors, and it’s way easier than you think.
- Chicken: Boneless thighs are the best for juiciness, but chicken breast works too.
- Crispy Coating: A mix of cornflour, maida, and egg white creates that golden crunch.
- Aromatics: Ginger, garlic, celery, and green chilies add depth and a signature Indo-Chinese punch.
- Sauce Base: Soy sauce, vinegar, green chili sauce, and ketchup bring in sweet, spicy, and tangy flavors.
- Cornflour Slurry: Thickens the sauce, helping it cling to every bite of crispy chicken.
- Capsicum & Onions: For a slight crunch and freshness.
Frequently Asked Questions
Absolutely! Swap the chicken for paneer, tofu, or even mushrooms.
It’s both! It has a perfect balance of sweet, spicy, and umami flavors.
Chicken 65 is dry and South Indian-style spicy, while Chicken Manchurian has a thicker, tangy, Indo-Chinese sauce.
Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days.
Richa’s Top Tips
- Double Fry for Extra Crispiness – If you want extra crunch, fry the chicken twice (just like restaurants do!).- Use High Heat – Stir-fry on high heat to get that smoky wok-tossed flavor.
- Want More Sauce? – Add an extra ¼ cup of water and let it simmer for a minute.
Did You Know?
Chicken Manchurian isn’t actually from China! This dish was invented in India by Chef Nelson Wang in the 1970s. A customer at his Mumbai restaurant wanted something new, so he mixed soy sauce, chilies, and Indian spices—and just like that, Indo-Chinese cuisine was born!
Today, Manchurian-style dishes are a staple at Indian-Chinese restaurants, with variations like Gobi Manchurian (cauliflower), Paneer Manchurian, and even Egg Manchurian!
Once you try this homemade Chicken Manchurian, you’ll never go back to takeout! It’s crispy, saucy, and bursting with bold flavors—perfect for a quick weeknight meal or a party favorite.
Tried this recipe? Tag me on Instagram @my_foodstory so I can see your delicious creations! 🍗🔥
Watch How To Make Chicken Manchurian Video
Chicken Manchurian
Ingredients
Chicken Marinade
- 500 grams boneless chicken thighs cut into ¾ inch cubes
- ½ teaspoon salt
- 1 teaspoon crushed pepper
- 1 egg white
- 4 tablespoons cornflour
- 1 tablespoon maida all purpose flour
- 2 teaspoons light soy sauce
- 4 tablespoons cooking oil
For the manchurian sauce
- 1 cup onions cut into ¾ inch petals, refer note 1
- ½ green capsicum cut into 1 inch squares, approx ½ cup
- ½ red capsicum cut into 1 inch squares, approx ½ cup
- 2 tablespoons finely chopped ginger
- 3 tablespoons finely chopped garlic
- ¼ cup finely chopped celery
- 6 green chillies finely chopped
- 4 teaspoons dark soy sauce
- 2 teaspoons green chilli sauce
- 2 teaspoons tomato ketchup
- 2 teaspoons vinegar
- ½ teaspoon white pepper powder
- 1 ¼ cups + 2 tablespoons water divided
- ¼ teaspoon salt optional
- 1 tablespoon cornflour
- ¼ cup finely chopped spring onion greens
- ¼ cup finely chopped coriander leaves
Instructions
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Take all ingredients listed under marinade except oil in a bowl, combine them well so that the chicken pieces get coated well.500 grams boneless chicken thighs, ½ teaspoon salt, 1 teaspoon crushed pepper, 1 egg white, 4 tablespoons cornflour, 1 tablespoon maida, 2 teaspoons light soy sauce
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Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.4 tablespoons cooking oil
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Sauce mix: Add soy sauce, green chilli sauce, ketchup, vinegar, white pepper powder to a bowl, whisk well and set aside.4 teaspoons dark soy sauce, 2 teaspoons green chilli sauce, 2 teaspoons tomato ketchup, 2 teaspoons vinegar, ½ teaspoon white pepper powder
Cornflour slurry:
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mix cornflour in 2 tablespoons of water and set aside.1 tablespoon cornflour, 1 ¼ cups + 2 tablespoons water
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Remove the oil used for frying and retain 2 tablespoons of oil in the wok for preparing the sauce.
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Heat oil in the wok, add ginger, garlic, celery, green chillies and saute for a minute. Add onions, capsicums and stir fry on high for 1-2 minutes. Add fried chicken, toss well and cook for a minute. Add mixed sauces, white pepper powder & salt (if using) and toss well on high so the sauce coats the chicken well. Add cornflour slurry and toss for a minute. Add 1 ¼ cups water and stir fry on high for 2-3 minutes till the sauce thickens.1 cup onions, ½ green capsicum, ½ red capsicum, 2 tablespoons finely chopped ginger, 3 tablespoons finely chopped garlic, ¼ cup finely chopped celery, 6 green chillies, ¼ cup finely chopped spring onion greens, ¼ teaspoon salt
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Garnish with spring onions, coriander leaves and serve.¼ cup finely chopped coriander leaves
Video
Notes
- To make onion petals: cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
- You may adjust the consistency of the manchurian sauce by adding 1 – 2 tablespoons of water.
Nutrition
This article was researched and written by Harita Odedra.
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