Chicken Manchurian with Rice

Chicken Manchurian with Rice - This quick and easy Chicken Manchurian is a popular Indo Chinese recipe that packs a real flavour punch. Made with crispy golden fried chicken, chopped red onions and peppers smothered in a sweet, sticky spicy sauce. It has the perfect balance of flavours. It is served with Plain Rice, Egg Fried Rice or Noodles. 

This is a recipe that is loved by just about everyone! Read on to learn how to make this famous restaurant dish at home. Looking for more crispy chicken recipes? Why not try Indian Chicken Goujons or Buttermilk Chicken Burger.

what is chicken manchurian?

Chicken Manchurian is a recipe in which boneless chicken breast or thighs are marinaded in salt, pepper, ginger and garlic.

Then coated in egg and cornflour and deep or shallow fried until golden.

You can also use frozen popcorn chicken to make life easier.

The chicken and chopped Red Onion and Bell Pepper are then tossed in a sweet, spicy, savoury sauce that is usually either orangey red or dark brown in colour.

This is a very popular recipe that is served in many Indian Restaurants across the world.

Home made delicious Chicken Manchurian is usually lighter in colour but restaurant versions are often a very bright red with added food colouring.

In restuarants it is also usually served in a sizzling plate/pan like in this sizzling brownie recipe.

what is chicken manchurian sauce made of?

The recipe for the sauce itself can vary but it is most often made with Garlic, Ginger, Soy Sauce, Ketchup, Black Pepper and Sweet Chilli Sauce.

I skip the Ketchup because I think it ruins the flavour of the dish!

It is sometimes thickened with a Corn flour slurry - Corn Flour mixed with water but this isn't always necessary and is only required if the sauce is runny.

what does chicken manchurian taste like?

It is delicious! It tastes like crispy Chicken coated in a sweet, salty, sticky sauce.

It tastes like most Indo Chinese food in that the food is sticky and sweet with a hint of Spice.

is chicken manchurian healthy?

As the chicken is deep fried, it isn’t healthy but you can shallow fry or even air fry the chicken if you prefer and use a lighter sauce.

🥘 INGREDIENTS YOU'LL NEED

For the Chicken Manchurian Sauce:

Ginger, Garlic 

I use a lot of Garlic and Ginger in this recipe as they form the base of the sauce and add loads of flavour. You can reduce the quantity of you like.

Red Onions, Red Pepper and Green Bell Pepper

These are chopped into chunks. These add flavour and texture but can be skipped.

Many Chicken Manchurian recipes don’t include these.

Sesame Seeds

To add texture and as a garnish.

Spring onion (Green Onions)

Sliced finely. This adds flavour and crunch!

Soy sauce

This adds umami flavor from fermented soybeans as well as saltiness.

Sweet Chili Sauce

Or use any red chilli sauce and add a touch of sugar.

Black Pepper Powder

You can use White or Black Pepper here.

for the chicken:

Boneless Chicken breasts

Chopped into 1-inch chunks. Or use Chicken thighs.

You can velvetise the Chicken first to make super soft chicken pieces. See method below.

Salt and Pepper

I add a little here so the chicken is seasoned before being added to the sauce. You can add a splash of Soy instead.

Ginger and Garlic

This isn’t necessary because there is ginger and garlic in the sauce but I like to add some to the chicken pieces too. You can skip this.

Egg

To help create the batter for the chicken.

Corn flour/Cornstarch

The cornflour makes the chicken light and crispy.

Oil

For deep frying. Use an oil with a high smoke point.

Or simply use fried Popcorn Chicken.

📋 how to make chicken manchurian recipe

this recipe has 2 main stages - 

1. The making of the crispy chicken. Although this can be made easier by using frozen (fried) popcorn chicken.

2. The chicken manchurian sauce.

To make the Crispy Chicken

First make the batter by whisking together Egg, Cornflour, Salt, Pepper, Ginger and Garlic.

Add chicken to the batter.

Heat oil in a wok. Once hot (check by dropping some batter into the wok, it should steadily rise to the top).

Work in batches (do not crowd the pan) to shallow fry the chicken on medium heat for 2-3 minutes on each side till golden brown all over.

Remove from the pan with a slotted spoon.

Place deep-fried chicken on a wire rack with a tray lined with paper towels underneath. This keeps the chicken crisp.

You can also add it to a plate lined with tissues.

How to make Manchurian Sauce

Add garlic, ginger to the wok with the oil. Saute for 30 seconds.You can also add Green Chilli if you like. I sometimes add it.

 

Add chopped Peppers and Red Onion. Cook for 2 minutes. You want to keep them crispy so don’t over cook.

Stir in the soy sauce and cook for 30 - 40 seconds.

Stir in Chilli Sauce and Black Pepper.

Cook on medium high for 1 - 2 minutes until the sauce begins to thicken.

Top with Spring Onions and Sesame Seeds.

Serve immediately with Rice.

🔪 Simple Egg Fried Rice to accompany Manchurian

You will need 250g cooked and cooled Basmati or Jasmine rice to make this recipe.

Heat 2 tablespoon of oil in a wok at high heat, add 4 whisked Eggs and scramble until cooked halfway.

Add 1 tablespoon Oil and add the cooled Rice (add any veg you like too - sweetcorn and peas work well) and saute for 2 - 3 minutes. Keep stirring continuously.

Add 1 teaspoon soy and mix everything well.

Add a scattering of 2 sliced Spring Onions on top and serve.

💭 Tips and Tricks to make the BEST Chicken Manchurian

fry in batches

When frying the Chicken make sure not to overcrowd the wok. Or the chicken won’t crisp up and will become soggy.

cook for 3 minutes max each side

Cook for 2 - 3 minutes each side as the Chicken will become tough if overcooked.

chicken marinade

This chicken can be marinaded for up to 30 minutes but it is not necessary.

Chicken

I very often just use pre made frozen popcorn chicken which I fry and use instead of making my own.

this chicken manchurian can be dry or have more of a sauce

If you want to make it more saucy, add some chicken stock or water and thicken with a cornflour slurry.

How to Tenderise or Velvetise Chicken Breast

For super tender chicken breast, velvetise it first. This is a Chinese restaurant trick that makes for super velvety chicken.

Toss 500g chopped Chicken Breast in 1.5 teaspoon Bicarbonate of Soda. Set aside for 25 minutes. Rinse throughly and pat dry before using.

How to serve Chicken Manchurian?

This recipe is best served with Rice or Egg Fried Rice.

It is also delicious served with Noodles/Hakka Noodles.

📖 Variations

This recipe can also be made with Paneer. It works incredibly well with Paneer. The Paneer will only need 1 - 2 minutes each side to fry.

Many people add a couple of tablespoons of Tomato Ketchup/Tomato Sauce to the sauce. I am not a fan of ketchup so I don't like to add it. 

Can I make this dish ahead of time?

Chicken Manchurian is best made just before serving otherwise the batter can become soggy.

If you do wish to make ahead, I would suggest making the chicken separately and the sauce seperately.

Keep them separate until needed. Then proceed with the recipe.

storage 

However if you don’t mind that the chicken batter will become slightly soggier and have leftovers, they can be stored in the fridge in an airtight container or covered bowl for up to 3 days.

more chicken and rice recipes:

Chicken Akni, One Pot Chicken and Rice

One Pot Peri Peri Chicken and Rice

The BEST Pakistani Chicken Biryani Recipe

Mum's Biryani - Lamb or Chicken

more indo chinese recipes:

Vegan/Vegetarian Healthy Manchow Soup - Indo Chinese

Chilli Paneer

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