A Spicy, Sticky Indo-Chinese Classic with Tangy Heat and Crisp Chicken
Chicken Manchurian is a staple of Indo-Chinese cuisine—crispy fried chicken bites tossed in a rich, chili-laced soy sauce with scallions, garlic, and that signature Indo-Chinese tang. Whether dry or gravy-style, it’s spicy, slightly sweet, and full of wok-fired depth. Served hot over fried rice or noodles, it’s a guaranteed crowd-pleaser with a flavor punch in every bite.
Ingredients
Serves 3–4
For the chicken marinade & fry
- 500g boneless chicken thigh, cut into 1-inch pieces (1.1 lbs)
- 2 tbsp cornflour
- 1 tbsp all-purpose flour
- 1 tsp soy sauce
- 1 tsp ginger-garlic paste
- ½ tsp white pepper
- 1 egg white
- Pinch of salt
- Oil, for deep frying
- For the Manchurian sauce
- 1 tbsp oil
- 1 tbsp ginger-garlic paste
- 1–2 green chilies, finely chopped
- ½ onion, diced
- ½ green capsicum, diced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp chili sauce (adjust to taste)
- 1 tbsp ketchup
- 1 tsp vinegar
- ½ tsp sugar
- ¼ cup water (for dry version) or ¾ cup (for gravy version)
- 1 tsp cornflour, mixed with 2 tbsp water (slurry)
- Salt, to taste
- Spring onions, chopped for garnish
Instructions
In a bowl, marinate the chicken with cornflour, flour, soy sauce, ginger-garlic paste, pepper, egg white, and a pinch of salt. Mix until well coated. Rest for 30 minutes.
Heat oil in a wok or deep pan. Fry the chicken in batches over medium-high heat until golden and crisp, about 4–5 minutes. Drain on paper towels.
In a wok, heat 1 tbsp oil. Add ginger-garlic paste and green chilies, sautéing until fragrant. Add the onions and capsicum, stir-frying on high heat until slightly charred but still crisp.
Add all the sauces: light soy, dark soy, chili sauce, ketchup, vinegar, and sugar. Stir well and pour in water depending on whether you want a dry or gravy version.
Let it bubble, then stir in the cornflour slurry and cook until thickened.
Add the fried chicken and toss until well coated in the sauce. Cook for 1–2 minutes until everything comes together.
Garnish with spring onions, and serve hot with fried rice, hakka noodles, or on its own.
Cooking Tips
Use chicken thigh for juicy, tender bites. Dark soy sauce adds color and depth, while ketchup and vinegar bring that essential Indo-Chinese sweet-tangy kick. For a restaurant finish, always cook on high heat and toss quickly to preserve texture. For gravy, simply increase water and adjust the cornflour slurry proportionately. Add a dash of MSG (optional) for that unmistakable street-style umami hit.
