5 from 39 votes
Chicken Manchurian
Chicken Manchurian features crispy bite-sized chicken pieces marinated with egg, salt, pepper, and cornflour, deep-fried for a crunchy exterior. The stir-fry sauce blends garlic, green chilies, bell peppers, soy sauce, vinegar, chili and oyster sauces, tomato ketchup, and brown sugar, thickened with a cornflour slurry to create a savory, sweet, and spicy coating. Garnished with spring onions, it delivers layered flavors and textures.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
314 kcal
Course:
Main Course, Dinner
Ingredients
Marination
- 500 g chicken
- 1 egg
- 50 g cornflour
- 1 tsp salt
- 1 tsp black pepper
Stir Fry
- 2 tbsp neutral cooking oil generic cooking oil
- 3 cloves garlic Chopped
- 2 green chili
- 1/2 bell pepper Red
- 1/2 bell pepper Green
- 1 onion Red
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp chili sauce
- 1 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 1 tsp sugar Brown
Slurry
- 100 ml water
- 1 tbsp cornflour
Garnish
- spring onions
Instructions
- Cut the chicken into small bite-sized pieces then add the egg, salt, black pepper, and corn flour then mix until the chicken is evenly coated.
- Set aside and as it marinates finely dice the garlic cloves, slice the green chillies, and cut the onion and bell peppers into chunks.
- Once you have prepared your veggies, heat up some oil in a pan until medium-hot then add the chicken pieces into the oil and deep fry for 4-5 minutes until crispy and golden (See Note 1)
- In a separate wok heat up two tbsp of oil, then add the garlic cloves and green chillies and sauté for 1 minute until fragrant.
- Add the onion and bell peppers then cook for 2-3 minutes until softened.
- Add the soy sauce, vinegar, tomato ketchup, chilli sauce, and brown sugar then cook for a few minutes. (See Note 2)
- In a small bowl combine the water and cornflour then mix until it is smooth and there are no lumps before adding to the wok then bring the mixture to a boil. (See Note 3)
- Add the cooked chicken and cook until the desired consistency is reached.
- Garnish with spring onions then serve with rice and enjoy!
Cup of Yum
Notes
- Avoid overcrowding the pan when frying chicken to keep it crispy and cook evenly.
- Oyster sauce enhances savory flavor and sweetness but can be omitted if unavailable.
- Do not overcook the sauce after adding slurry; it thickens further while cooking.
- Nutritional information provided is for reference and not guaranteed.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
86mg
(29%)
Sodium
1371mg
(57%)
Potassium
288mg
(6%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1142IU
(23%)
Vitamin C
45mg
(50%)
Vitamin D
0.3µg
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 314
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 1371mg | 57% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 45mg | 50% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.