• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Chicken Manchurian

    September 6, 2022 | Updated January 19, 2023 by Ryan Leave a Comment

    200 shares
    Jump to Recipe Print Recipe
    close-up of chicken manchurian in dish
    overhead shot of chicken manchurian on white ric
    overhead shot of chicken manchurian on dish with white rice

    This post may contain affiliate links. Please read my disclosure.

    This chicken Manchurian recipe is a popular Indo-Chinese dish which is made with crispy chicken tossed in a slightly sweet and spicy sauce.

    overhead shot of chicken manchurian on white ric

    I love both Indian and Chinese cuisine - from chicken tikka masala to to salt and pepper chicken to creamy coconut curry chicken.

    So why not combine the two. That's what you get with this chicken Manchurian. No it's not a Chinese dish. It uses Chinese cooking methods but is suited to Indian tastes.

    Why This Recipe Works

    • Quick to prepare - when looking for dishes to make during the week, that magic 30 minute number is important and you can have this ready with time to spare.
    • Flavorful - you get sweetness from the tomatoes and ginger and spiciness from the chili garlic sauce to form a sticky sauce coating the chicken.
    Jump to:
    • Why This Recipe Works
    • Recipe Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Equipment
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Chicken Manchurian
    overhead shot of ingredients for chicken manchurian

    Recipe Notes

    • Chicken - chicken thighs are a little fattier which adds more flavor to the dish.
    • Cornstarch - helps crisp up the chicken and is also gluten free.
    • Tomato puree - the base for the sauce.
    • Chili garlic sauce - adds just the right amount of heat to the dish.
    • Veggies - the ginger, garlic, green onion and pepper adds flavor and texture to the chicken Manchurian recipe.

    Ingredient Swaps

    Like any recipe you can mix up the ingredients. Some variations include:

    • I like boneless, skinless chicken thighs, but you can also use chicken breasts.
    • Chinese recipes usually calls for cornstarch to fry protein, but tapioca flour is a good substitute. If you don't need a gluten free recipe, all-purpose flour works fine.
    • If you are gluten free, you can use tamari sauce instead of soy sauce.
    • Tomato puree is the base for the sauce, but tomato sauce or even ketchup can be used.
    • If you don't have chili garlic sauce, harissa sauce or sriracha are good substitutes.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of mixing chicken in fried coating and making sauce

    Come the cornstarch, egg, soy, sauce, salt and pepper in a large bowl before adding the chicken, tossing to coat.

    In another bowl, mix together the sauce ingredients until the cornstarch is dissolved and set aside.

    process shots of cooking chicken and cooking veggies in skillet

    Cook the chicken in a skillet over medium-high heat with oil until done. Remove the chicken and add the garlic and ginger, before adding the onions and pepper, cooking about 2 minutes.

    process shots of cooking sauce before tossing the chicken in it

    Pour in the sauce, cooking until it thickens before adding the chicken, tossing to coat.

    FAQs

    What is Chicken Manchurian?

    Manchurian comprises Indian Chinese dishes made with roughly chopped ingredients that are fried with Chinese techniques but Indian tastes.

    It can use many types of proteins like fish, cauliflower or in this case chicken.

    These type of dishes are believed to have been created by Chinese restaurants in India.

    Is It Spicy?

    I'm not one that can handle too much spice. To me, this dish has a nice warmth to it but will not make you sweat. You can make it spicier if you prefer.

    How Do I Know the Chicken is Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.

    Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

    How Long Will it Last?

    Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    How to Reheat?

    While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.

    Side Dish Options

    This chicken Manchurian recipe is great on its own but works with some side dishes.

    • White rice - a good white rice like jasmine or basmati complements the chicken.
    • Fried rice - if you want to step up the game of regular white rice, fried rice works great.
    • Veggies - I love sautéed sugar snap peas, green beans or broccoli.

    Equipment

    The equipment you use is important to how the recipe turns out. What is needed is the following:

    • Skillet/Wok - you want something large enough to cook the chicken.
    • Spoon - you want a good wooden spoon to stir everything together.
    • Chef's knife - you want a good knife to slice/cut the veggies and chicken.

    Pro Tips/Recipe Notes

    • Be consistent with the size you cut the chicken so it cooks evenly.
    • You can let the chicken marinate in the egg/cornstarch mixture for an hour as it helps tenderize the chicken even more. I skip this step since I use chicken thighs.
    • Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
    • If you want more heat, add crushed red pepper flakes in ½ teaspoon increments.
    close-up of chicken manchurian in dish

    Similar Recipes

    • Chicken Karahi
    • Gluten Free Orange Chicken
    • Chicken Bhuna
    • Thai Chicken Satay

    If you’ve tried this chicken Manchurian recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of chicken manchurian on white ric
    Print Recipe
    5 from 1 vote

    Chicken Manchurian

    This chicken Manchurian recipe is a popular Indo-Chinese dish which is made with crispy chicken tossed in a slightly sweet and spicy sauce.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 4
    Calories: 372kcal
    Author: Ryan Beck

    Ingredients

    • 3 tablespoon cornstarch
    • 1 large egg
    • 1 tablespoon soy sauce
    • pinch of salt and pepper
    • 1 lb boneless chicken thighs, cut into 1" pieces
    • ¼ cup vegetable oil
    • ¼ cup tomato puree
    • 2 tablespoon chili garlic sauce
    • 2 tablespoon water
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 1 teaspoon white vinegar
    • ½ teaspoon sugar
    • 1 tablespoon garlic cloves, minced
    • 1 tablespoon fresh ginger, grated
    • 4 green onions, chopped
    • 1 red bell pepper, seeds removed and diced

    Instructions

    • In a large bowl, combine the cornstarch, egg, soy sauce, salt and pepper. Mix the chicken so it is well coated.
    • Heat oil in a large skillet or wok over medium-high heat. Cook the chicken for about 6 minutes or until golden brown. Remove chicken and set aside. Keep 1 tablespoon of oil.
    • In small bowl, add the tomato puree, chili garlic sauce, water, soy sauce, cornstarch, vinegar and sugar and whisk until the cornstarch is dissolved. Set aside.
    • With the oil at medium heat, add the garlic and ginger, cooking for 30 seconds. Add the green onions and pepper, cooking for another 2 minutes. Pour in the sauce, cooking until it thickens, about 1 minute.
    • Toss in the chicken until it is coated and warmed through. Serve over rice and top with additional green onions.

    Notes

    • Be consistent with the size you cut the chicken so it cooks evenly.
    • You can let the chicken marinate in the egg/cornstarch mixture for an hour as it helps tenderize the chicken even more. I skip this step since I use chicken thighs.
    • Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
    • If you want more heat, add crushed red pepper flakes in ½ teaspoon increments.

    Nutrition

    Serving: 1serving | Calories: 372kcal | Carbohydrates: 22g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 131mg | Sodium: 563mg | Potassium: 506mg | Fiber: 4g | Sugar: 6g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Honey Lemon Pepper Wings
    Buffalo Chicken Spaghetti Squash »
    200 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    200 shares