Chicken Manchurian Recipe: A Flavorful, Spicy, and Crispy Delight!

Written by James Smith in Chicken,Recipes
Chicken Munchurian recipe
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Hey there, flavor chasers!

It’s your neighborhood BBQ pitmaster here—but today, we’re heading east of the grill for a fiery, saucy classic that never misses: Chicken Manchurian.

Now don’t get me wrong—I love my ribs, briskets, and charcoal-sizzled cuts.

But every now and then, the craving hits for something bold, crispy, and swimming in sauce.

That’s where Chicken Manchurian kicks in.

Think of it as the Chinese-Indian fusion dish you didn’t know you needed… until you’ve got it sizzling in your pan.

Whether you’re cooking for game night or just need a spicy hit with your beer, this dish brings crunch, umami, spice, and a little sweet-and-sour punch. Let’s wok and roll.

🍗 What is Chicken Manchurian?

Chicken Manchurian is a popular Indo-Chinese dish made with crispy, batter-fried chicken chunks tossed in a spicy-tangy Manchurian sauce.

It’s the kind of comfort food that hits hard — crispy on the outside, juicy on the inside, and glazed in a sticky, garlicky, chili-forward sauce.

It’s street food meets stir-fry, and it’s built to be shared. (Or not—I won’t judge.)

 Why This Recipe Works (From a Guy Who Likes Bold Flavor)

  • Double Texture – That golden, crispy chicken soaks up just enough sauce without going soggy.

  • Spicy, Tangy, Sweet Balance – We’re hitting all flavor notes with soy, chili, garlic, and a hint of sweetness.

  • BBQ-Approved Flavor Layers – Marinated meat, seared to perfection, tossed in a sauce that sticks like smoke to brisket.

  • Pan to Plate in Under 40 – Quick enough for a weeknight, tasty enough for a Friday party.

 Chicken Munchurian Recipe

Chicken Munchurian Recipe

⏱️ Time Breakdown

  • Prep Time: 20 minutes

  • Cook Time: 20 minutes

  • Total Time: 40 minutes

🛒 Ingredients (Serves 4)

For the Chicken:

  • 500g boneless chicken breast or thighs, cubed

  • 1 egg

  • 2 tbsp cornflour

  • 2 tbsp all-purpose flour

  • 1 tsp ginger-garlic paste

  • Salt & pepper to taste

  • Oil for deep frying or shallow frying

For the Sauce:

  • 1 tbsp oil

  • 1 tbsp finely chopped garlic

  • 1 tbsp finely chopped ginger

  • 2 green chilies, chopped

  • ½ cup spring onions, chopped (plus more for garnish)

  • ¼ cup capsicum (bell pepper), diced

  • 2 tbsp soy sauce

  • 1 tbsp red chili sauce

  • 1 tbsp tomato ketchup

  • 1 tsp vinegar

  • 1 tsp sugar

  • ¼ cup water

  • 1 tsp cornflour mixed with 2 tbsp water (slurry)

  • Salt to taste

Step-by-Step Instructions

Step 1: Marinate & Fry the Chicken

  1. In a bowl, mix chicken with egg, cornflour, flour, salt, pepper, and ginger-garlic paste.

  2. Coat well. Let it sit for 10–15 minutes while you prep your sauce ingredients.

  3. Heat oil in a deep pan or wok. Fry the chicken in batches until golden and crispy — about 4–5 minutes per batch.

  4. Drain on a paper towel. Pro tip: double fry for extra crunch.

🔥 Pitmaster’s Tip: Use boneless thighs for juicier bites, or brine the breast for 30 minutes before battering.

🍜 Step 2: Make the Manchurian Sauce

  1. In a clean wok or large skillet, heat 1 tbsp oil.

  2. Add garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.

  3. Add chopped onions and bell peppers. Stir-fry for 2–3 minutes.

  4. Pour in soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Stir well.

  5. Bring to a gentle simmer, then add the cornflour slurry to thicken the sauce.

  6. Toss in the crispy chicken and stir until every piece is coated.

🔥 Pro Tip: Want it extra saucy? Double the liquid ingredients and serve over rice.

Recommended Products

To make this dish, here are some products I personally use and recommend:

🥗 Nutrition (Per Serving – Approximate)

  • Calories: 460

  • Protein: 32g

  • Carbs: 24g

  • Fat: 25g

  • Sodium: Moderate to High (adjust soy sauce as needed)

  • Fiber: 2g

🍽️ Serving Tips

  • Serve dry-style Manchurian as a party starter or beer snack.

  • Serve gravy-style with steamed rice, Hakka noodles, or fried rice for a complete meal.

  • Garnish with spring onion greens, sesame seeds, or even a drizzle of chili oil if you’re into the heat game.

BBQ Twist: Serve it on skewers or in sliders with slaw. Yes, really.

❓ FAQ – Real Questions from Real Hungry People

Q: Can I bake or air fry the chicken instead of deep frying?
Yes! Lightly spray the coated chicken and air fry at 400°F for 12–15 minutes. Texture won’t be as crisp, but still delicious.

Q: Can I make it ahead?
You can fry the chicken in advance and store it in the fridge. Re-crisp in the oven and toss in freshly made sauce before serving.

Q: Is this dish gluten-free?
Use gluten-free soy sauce and cornstarch instead of all-purpose flour to make it gluten-free.

Q: How spicy is this?
It’s got a kick, but you control the heat. Scale back the green chilies and chili sauce for a milder version.

Final Words

Chicken Manchurian might not be something you’d find next to ribs and brisket at your local smokehouse, but let me tell you—it deserves a spot at the table.

It’s crunchy, saucy, loud with flavor, and wildly addictive.

This dish brings the same kind of fire that us BBQ lovers crave — just in a wok instead of a smoker.

So next time you’re craving something different but bold, spicy, and satisfying… Manchurian’s your move.

Now go cook something that might just earn you a “Damn, that’s good.”

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