Chicken Manchurian

Who does not prefer indo-chinese cuisine? This chicken manchurian is lip smacking served with homestyle wok fried rice will satisfy all your cravings! 

Crispy fried chicken is tossed in a sweet, tangy & savory sauce and served alongside with rice or noodles. This dish is a firm favorite between kids and adults alike! 

You can replace the chicken with either tofu or fish and this recipe will taste equally delicious! Try it home and there is no looking back, ready in 45 minutes!!

INGREDIENTS

For Chicken:

• 500 grams chicken tenders
• 1 tsp pepper powder
• ½ tsp salt
• 1 tsp garlic powder
• 1 tsp ginger, grated
• Light soy sauce 1 tbsp
• Egg 1
• 3 tbsp cornstarch
• Oil for shallow/deep fry

For Manchurian gravy:

• 3 tbsp garlic, finely chopped
• 1 tbsp ginger, grated
• 1 green chilli, finely chopped 
• 2 tbsp oil
• 2 tbsp light soy sauce
• 1 cube chicken bouillon
• Ketchup – 2 tbsp
• 2 tbsp hot sauce/ chilli sauce/ schezwan sauce
• 2 cups water 
• 1 tsp cornstarch + 1 tbsp water, to form slurry
• ½ cup spring onions, chopped

PROCEDURE

• Start by cutting the chicken tenders into bite sized cubes 
• Place into a bowl, add 1 tsp pepper powder, ½ salt, 1 tsp garlic powder, 1 tsp grated ginger, 1 tbsp soy sauce. Mix this marinate to the chicken and well combine 
• Add one egg & combine 
• Add 3 tbsp cornstarch to the chicken and make sure it coats the chicken well 
• Heat oil in a pan to high heat to shallow/deep fry the chicken 
• Fry the chicken in batches until golden brown and leave on an absorbent paper when ready 
• To making the manchurian gravy, start by heating up the wok on medium heat 
• Add 2 tbsp oil. To that add 3 tbsp of finely chopped garlic, 1 tbsp grated ginger, 1 green chilli finely chopped and saute for about 3-4 minutes 
• Add 2 tbsp soy sauce, ketchup 2 tbsp, 2 tbsp hot sauce/ chilli sauce/ schezwan sauce to the above mixture and cook for about 3-4 minutes 
• To this grate one chicken bouillon cube
• Add 2 cups of water and let this all simmer for about 10 minutes on medium heat 
• Add the fried chicken to this gravy and simmer for about 2-3 minutes  
• Make a slurry of 1 tsp cornstarch and 1 tbsp water. Add this slurry to the gravy, mix well and allow it to simmer for another 5 minutes.
• Finally, add the chopped spring onions and voila this chicken manchurian is now ready 
• Serve with your favorite wok style fried rice

PRO TIP

You can replace chicken tenders with tofu or fish and this recipe will taste equally delicious

This Chicken Manchurian goes amazingly well with some fried rice. Do check out our recipe for Garlic Egg Fried Rice by clicking on the link below

Garlic Fried Rice – When You’re Hungry (whenyourhungry.com)

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