Chicken Manchurian

Chicken Manchurian is a beloved Indo-Chinese dish that combines the richness of Indian spices with the savory flavors of Chinese cuisine. This dish is characterized by its tangy, spicy, and slightly sweet sauce that perfectly coats crispy chicken pieces. In this article, we will guide you through the process of making Chicken Manchurian in restaurant style, ensuring that you can recreate this delicious dish in the comfort of your own home.

Ingredients for Chicken Manchurian

For the Chicken Marinade

  • 500 grams of boneless chicken, cut into bite-sized pieces
  • 2 tablespoons of cornflour
  • 1 tablespoon of all-purpose flour
  • 1 egg
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of soy sauce
  • Salt and pepper to taste
  • Oil for deep frying

For the Manchurian Sauce

  • 2 tablespoons of oil
  • 1 tablespoon of finely chopped garlic
  • 1 tablespoon of finely chopped ginger
  • 2-3 green chilies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium capsicum (bell pepper), chopped into small pieces
  • 2-3 tablespoons of soy sauce
  • 1 tablespoon of vinegar
  • 2 tablespoons of tomato ketchup
  • 1 tablespoon of red chili sauce
  • 1 tablespoon of cornflour mixed with 1/4 cup of water
  • Salt and pepper to taste
  • 1/2 teaspoon of sugar (optional)
  • Spring onions for garnish

Step-by-Step Guide to Making Chicken Manchurian

1. Marinating the Chicken

To achieve the perfect texture for your Chicken Manchurian, it’s essential to start with a well-marinated chicken. In a mixing bowl, combine the chicken pieces with cornflour, all-purpose flour, egg, ginger-garlic paste, soy sauce, salt, and pepper. Mix well to ensure each piece is evenly coated. Let the chicken marinate for at least 30 minutes to allow the flavors to meld.

2. Deep Frying the Chicken

Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry the chicken until it turns golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels to remove excess oil. This step is crucial for achieving the crispy texture that is a hallmark of restaurant-style Chicken Manchurian.

3. Preparing the Manchurian Sauce

In a large wok or frying pan, heat 2 tablespoons of oil over medium heat. Add the finely chopped garlic, ginger, and green chilies. Sauté for a minute until the garlic turns golden and fragrant. Add the chopped onions and capsicum, and stir-fry for 2-3 minutes until they become slightly tender but still retain some crunch.

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4. Making the Sauce

To the sautéed vegetables, add soy sauce, vinegar, tomato ketchup, and red chili sauce. Mix well and cook for another 2 minutes. Adjust the seasoning with salt, pepper, and a pinch of sugar if you prefer a slightly sweet balance to the sauce.

5. Thickening the Sauce

In a small bowl, mix the cornflour with 1/4 cup of water to make a slurry. Gradually add this slurry to the sauce, stirring continuously to avoid lumps. Cook the sauce until it thickens to your desired consistency. The cornflour slurry will give the sauce a glossy finish and help it cling to the chicken pieces.

6. Combining Chicken and Sauce

Add the fried chicken pieces to the wok with the thickened sauce. Toss well to ensure each piece of chicken is thoroughly coated with the flavorful sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the sauce.

7. Garnishing and Serving

Garnish your Chicken Manchurian with chopped spring onions for a burst of fresh flavor and a pop of color. Serve hot with steamed rice or noodles, making it a complete meal that is sure to delight your taste buds.

Tips for Perfect Chicken Manchurian

Choosing the Right Chicken

Opt for boneless, skinless chicken thighs or breasts. Thighs are more flavorful and tend to stay juicier after frying, while breasts provide a leaner option.

Maintaining the Oil Temperature

Ensure the oil is hot enough before frying the chicken to achieve a crispy exterior without overcooking the inside. Use a thermometer if needed, aiming for an oil temperature of around 350°F (175°C).

Adjusting the Spice Level

You can adjust the heat level of your Chicken Manchurian by varying the amount of green chilies and red chili sauce. For a milder version, reduce the chilies and add more ketchup to balance the flavors.

Balancing the Sauce

The sauce should be a perfect balance of salty, sweet, and tangy. Taste the sauce before adding the chicken and adjust the seasonings accordingly. A small amount of sugar can help balance the acidity of the vinegar and the heat from the chilies.

Serving Suggestions

Chicken Manchurian pairs excellently with a variety of sides. Serve it with fried rice, Hakka noodles, or even plain steamed jasmine rice. For a more elaborate meal, consider pairing it with other Indo-Chinese favorites like spring rolls or hot and sour soup.


Making Chicken Manchurian in restaurant style at home is not only achievable but also immensely satisfying. With the right ingredients and a little patience, you can create a dish that rivals your favorite restaurant’s version. Follow this detailed guide to ensure each step is executed perfectly, and enjoy the rich, savory flavors of this classic Indo-Chinese delicacy.

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