0 from 12 votes
Chicken Manchurian Recipe
Chicken Manchurian is a classic Indo-Chinese fusion dish with spicy deep fried pieces of chicken and sweet bell pepper. We also share a healthy version made without breading or frying!
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings
Calories: 576 kcal
Course:
Main Course
Cuisine:
Asian , Indian-Chinese Fusion
Ingredients
For the Chicken –
- 1 ½ pounds chicken
- 1 large egg
- ¼ cup cornstarch
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- salt and pepper
- 1 cup fry oil canola, vegetable, peanut
For the Manchurian Sauce and Stir Fry -
- 1 tablespoon sesame oil
- 1 red bell pepper seeded and chopped into 1 inch cubes
- 1 cup chopped scallions divided
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ½ cup Asian Sweet Chili Sauce
- ¼ cup ketchup
- 1 tablespoon soy sauce
- ¼ - ½ teaspoon crushed red pepper
- 1 teaspoon sesame seeds
Instructions
- Set out a large mixing bowl and a cutting board. Chop the boneless skinless chicken into 1 inch bite-size pieces and place them in the bowl. Crack the egg over the chicken, and add in the cornstarch, flour, soy sauce, garlic powder, ½ teaspoon of salt and ½ teaspoon of ground black pepper. Mix with your hands until all the chicken pieces are coated, and the batter is smooth. Allow the chicken pieces to rest as you prepare the remaining ingredients.
- Chop the bell pepper and scallions. Separate the scallions into whites and greens. Mince the garlic and grate the ginger.
- Set out a small bowl, and combine the sweet chili sauce, ketchup, soy sauce, and crushed red pepper. Mix well and set aside.
- Set a medium sauce pot over high heat. Attach a cooking thermometer to the side of the pot with a tip down in the oil. Set a holding plate to the side of the pot, lined with paper towels.
- Once the oil reaches 350°F, carefully drop 10 to 15 chicken pieces in the oil at a time. Stir, and allow the chicken to cook for 3 to 4 minutes until golden brown. (Lower the heat if needed.) Then use a skimmer to scoop the fried chicken pieces out of the hot oil and place them on the holding plate. Repeat until all the chicken are cooked.
- Meanwhile, set a large skillet over medium heat. Add 1 tablespoon of sesame oil to the skillet. Once hot, place the red bell pepper, scallion whites, minced garlic, and grated ginger to the skillet. Stir fry for 2 to 3 minutes until the scallions and peppers are slightly softened. Then pour in the Manchurian sauce mix and stir well to combine. Keep the sauce warm.
- Once all the fried chicken pieces come out of the hot oil, turn off the heat. Then carefully pour the chicken pieces into the warm Manchurian sauce. Toss well to coat. Then sprinkle in the scallion greens, and sesame seeds. Serve immediately.
Cup of Yum
Notes
- It's easy to make this a lighter chicken Manchurian recipe with no breading! Skip dredging the chicken in egg wash and flour. Instead, simply pan-sear small chicken pieces in a skillet, then toss them in the Manchurian sauce.
- This recipe is great for meal prepping! Let the chicken cool completely, then transfer it to an airtight container and keep it in the fridge for up to 4 days.
Nutrition Information
Serving
0.75cup
Calories
576kcal
(29%)
Carbohydrates
25g
(8%)
Protein
13g
(26%)
Fat
48g
(74%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
24g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
68mg
(23%)
Sodium
692mg
(29%)
Potassium
263mg
(8%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
979IU
(20%)
Vitamin C
30mg
(33%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 576
% Daily Value*
| Serving | 0.75cup | |
| Calories | 576kcal | 29% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 48g | 74% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 692mg | 29% |
| Potassium | 263mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 30mg | 33% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.