Manchurian Chicken

Eliane Muskus
5 days ago
2 min read

A balanced Manchurian chicken recipe with crisp fried chicken and a bold Indo-Chinese sauce, made with control and clarity of flavour.

Crisp chicken, controlled heat, and a glossy sauce that coats without excess — Manchurian chicken is a dish where balance makes all the difference.

Manchurian chicken is one of those dishes you immediately recognise when it’s done right. The chicken stays crisp, the sauce is bold but measured, and every element has a purpose. It’s not meant to be heavy or overly sweet — it should feel sharp, savoury, and deeply satisfying.

This is how I make it at home. Focused on texture, proportion, and flavour clarity, it reflects what Indo-Chinese cooking does best: confident seasoning, simple techniques, and results that speak for themselves.

Manchurian Chicken

Serves: 3–4

Prep time: 20 minutes

Cooking time: 20 minutes

INGREDIENTS

500 g boneless chicken, cut into bite-size pieces
1 egg
4 tbsp cornflour
2 tbsp plain flour
1 tsp soy sauce
½ tsp black pepper
Salt, to taste
Oil, for frying

Sauce

2 tbsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2–3 dried red chilies or chili flakes, to taste
1 medium onion, cut into chunks
½ green bell pepper, cut into chunks
2 tbsp soy sauce
1 tbsp chili sauce
1 tbsp ketchup
1½ tsp vinegar
½ tsp sugar
½ cup water

Slurry

1 tsp cornflour mixed with 2 tbsp water
Finish with spring onions, sliced

METHOD

Mix the chicken with egg, cornflour, plain flour, soy sauce, pepper, and salt until evenly coated.
Fry in medium-hot oil in batches until crisp and cooked through. Set aside.
Heat oil in a wok. Add garlic, ginger, and chilies; sauté briefly until fragrant.
Add onion and bell pepper and toss on high heat to keep their texture.
Stir in soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Simmer briefly.
Add the cornflour slurry and cook until the sauce turns glossy.
Add the fried chicken, toss quickly to coat, finish with spring onions, and remove from heat.