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, spicy, sticky sauce. 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 Panda Express Copycat - Honey Sesame Chicken Strips or 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.
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 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.
Jump to:
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, Vinegar, Black Pepper, Sugar and Chilli Sauce.
It is thickened with a Corn flour slurry - Corn Flour mixed with water.
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 and Green Chilli
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. The green chilli is optional here but I like to add it for a little heat.
Red Onions, Red Pepper and Green Pepper
These are chopped into chunks. These add flavour and texture but can be skipped. Many Chicken Manchurian recipes don’t include these.
Spring onion
Sliced finely. This adds flavour.
Soy sauce
This adds umami flavor from fermented soybeans and saltiness.
Chili Sauce
You can use any red chilli sauce here even a sweet chilli one.
Vinegar
I like the sour note this brings. I really dislike Ketchup so I try to create a similar flavour with sugar, vinegar and chilli sauce. Ketchup is not traditionally used in Chicken Manchurian but it has become a popular addition.
Pepper
You can use White or Black Pepper here.
Sugar
This brings a sweetness and makes the sauce moist.
Corn flour slurry
This helps to thicken the sauce.
For the Chicken:
Chicken breasts
Chopped into 1-inch chunks. Or use Chicken thighs. You can velvets the Chicken first to make super soft chicken pieces.
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
The cornflour makes the chicken light and crispy.
📋 HOW TO MAKE Chicken Manchurian
This recipe has 2 main stages -
- The making of the crispy chicken.
- The chicken manchurian sauce.
To make the Crispy Chicken
First make the batter by whisking together Egg, Cornflour, Salt, Pepper, Ginger and Garlic.
The chicken is then added to the batter.
4 tbsp of Oil is heated 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 for 2 - 3 minutes on each side till golden all over. Remove from the pan with a slotted spoon.
Place fried chicken on a wire rack with a tray lined with paper towels underneath. This keeps the chicken crisp. Then make the sauce. You can also add it to a plate lined with tissues.
How to make Manchurian Sauce
Add garlic, ginger and green chilli (if using) to the wok with the oil. Saute for 30 seconds.
Add chopped Peppers and Red Onion. Cook for 2 minutes. You want to keep them crispy so don’t over cook.
Stir in the spring onions and soy sauce and cook for 30 - 40 seconds.
Stir in Chilli Sauce, Vinegar, Black Pepper and Sugar.
Cook on medium high for 1 - 2 minutes until the sauce begins to thicken.
Make a cornflour slurry by whisking together cornflour and water in a small bowl.
Pour into the wok and stir rapidly to combine. The sauce will begin to thicken. 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 tbsp of oil in a wok at high heat, add 4 whisked Eggs and scramble until cooked halfway.
Add 1 tbsp 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 tsp 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. 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.
Vinegar
Use any white vinegar in the recipe.
Chilli Sauce
Use any you like. Sriracha, Sweet Chilli or a Hot Red Sauce.
Sugar
Use light brown sugar to add sweetness.
Chicken Marinade
This chicken can be marinaded for up to 30 minutes but it is not necessary.
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 Velvetise Chicken Breast
For super tender chicken breast, velvets it first. This is a Chinese restaurant trick that makes for super velvety chicken.
Toss 500g chopped Chicken Breast in 1.5 tsp 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.
📖 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.
Can I make this dish ahead of time?
Chicken Manchurian is best made just before serving otherwise the batter becomes 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
One Pot Greek Lemon 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
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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, spicy, sticky sauce. It is served with Plain Rice, Egg Fried Rice or Noodles.
Ingredients
Crispy Chicken
- 500 g Chicken Breast Cut into 1 inch chunks
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 Egg Whisked
- 3 tbsp Cornflour
Manchurian Sauce
- 4 tbsp Oil Vegetable, Corn, Rapeseed, Sesame
- 8 cloves Garlic sliced, reduce quantity if you like
- 2 tsp Ginger Paste
- 2 Green Chillies sliced
- 1 Red Onion chopped into 1 inch chunks
- 1 small Red Pepper chopped into 1 inch chunks
- 1 small Green Pepper chopped into 1 inch chunks
- 1 Spring Onion sliced finely
- 2 tsp Soy Sauce
- 4 tbsp Chilli Sauce Any you like
- 2 tsp Vinegar Rice Vinegar or any White Vinegar
- ½ tsp Ground Black Pepper
- 1 tsp Light Brown Sugar
Cornflour Slurry
- 3 tbsp Cornflour
- 1 tbsp Water
Instructions
-
First make the batter by whisking together Egg, Cornflour, Salt, Pepper, Ginger and Garlic in a large bowl.
-
Add the 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) add the Chicken.
-
Work in batches (do not crowd the pan) to shallow fry the chicken for 2 - 3 minutes on each side till golden all over. Remove from the pan with a slotted spoon. Place fried chicken on a wire rack with a tray lined with paper towels underneath. This keeps the chicken crisp.
-
Add garlic, ginger and green chilli (if using) to the wok with the oil. Saute for 30 seconds.
-
Add chopped Peppers and Red Onion. Cook for 2 minutes. You want to keep them crispy so don’t over cook.
-
Stir in the spring onions and soy sauce and cook for 30 - 40 seconds.
-
Stir in Chilli Sauce, Vinegar, Black Pepper and Sugar. Cook on medium high for 1 - 2 minutes until the sauce begins to thicken.
-
Make a cornflour slurry by whisking together cornflour and water in a small bowl. Pour into the wok and stir rapidly to combine. The sauce will begin to thicken. Serve immediately with Rice.
Recipe Notes
Simple Egg Fried Rice to accompany Manchurian
You will need 250g cooked and cooled Basmati or Jasmine rice to make this recipe.
Heat 2 tbsp of oil in a wok at high heat, add 4 whisked Eggs and scramble until cooked halfway.
Add 1 tbsp 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 tsp 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. 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.
Vinegar
Use any white vinegar in the recipe.
Chilli Sauce
Use any you like. Sriracha, Sweet Chilli or a Hot Red Sauce.
Sugar
Use light brown sugar to add sweetness.
Chicken Marinade
This chicken can be marinaded for up to 30 minutes but it is not necessary.
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 Velvetise Chicken Breast
For super tender chicken breast, velvets it first. This is a Chinese restaurant trick that makes for super velvety chicken.
Toss 500g chopped Chicken Breast in 1.5 tsp 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.
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.
Can I make this dish ahead of time?
Chicken Manchurian is best made just before serving otherwise the batter becomes 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.
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