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4.9 from 42 votes

Chicken Manchurian

A popular Indo-Chinese dish, Chicken Manchurian features crispy fried chicken tossed in a sweet and savory red sauce with stir-fried bell peppers and green onions. My restaurant-style recipe is perfectly balanced and is sure to hit the spot every time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 514 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 500 g (1.1lb ) boneless, skinless chicken cut in bite-sized cubes
  • 2 tablespoon vegetable oil plus extra for deep-frying
  • 1 green bell pepper cut in small squares
  • 2 green onions sliced
  • ⅓ cup cornflour (cornstarch) slurry see note 1
  • toasted white sesame seeds for garnish
Chicken Marinade
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg
  • ¼ cup cornflour cornstarch
  • 1 garlic clove minced
  • 1 teaspoon minced ginger
Manchurian Sauce
  • ½ cup tomato ketchup
  • ¼ cup Chili garlic sauce preferably a South Asian brand
  • 1 tablespoon white vinegar
  • 2 tablespoon soy sauce
  • 3-4 tablespoon brown sugar see note 2
  • 1 chicken stock cube
  • 2 cups water see note 3

Instructions

    Cup of Yum
  1. Combine all the marination ingredients and coat the chicken evenly.
  2. Heat oil for deep frying in a medium pot. Using a spoon, carefully drop the chicken pieces into the hot oil. In a single layer, fry on medium heat until crispy and golden brown. Remove and place on paper towels to drain excess oil.
  3. In a bowl, mix all the Manchurian sauce ingredients and set aside.
  4. Heat 2 tablespoon oil in a pan. Add the minced ginger and garlic and and sauté for 1 minute. Toss in the bell pepper and stir-fry on high heat for 2 minutes.
  5. Pour the prepared sauce into the pan and let it bubble on low heat.
  6. Gradually add the cornstarch slurry to the bubbling sauce over medium-low heat, stirring constantly. Adjust the amount of slurry to reach your desired consistency, keeping in mind that the sauce will thicken as it cooks.
  7. Add the fried chicken and sliced green onions to the sauce. Toss everything well to coat, then let it simmer for 2 minutes.
  8. Turn off the heat and transfer the dish to a serving bowl. Garnish with some more green onions and toasted sesame seeds.
  9. Serve hot with fried rice or noodles. Enjoy!

Notes

  • Mix 2 tablespoon cornflour (cornstarch) with ¼ cup water to make the cornstarch slurry.
  • Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.
  • If you like it more saucy, increase the water to 2 ½ or 3 and adjust the cornstarch slurry accordingly.
  • To maintain the chicken's crispiness, I suggest adding it to the fried chicken to the red sauce right before serving. Otherwise, the coating may absorb the sauce and become soggy.

Nutrition Information

Serving 1serving Calories 514kcal (26%) Carbohydrates 41g (14%) Protein 30g (60%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 121mg (40%) Sodium 2455mg (102%) Potassium 681mg (19%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 421IU (8%) Vitamin C 28mg (31%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 514

% Daily Value*

Serving 1serving
Calories 514kcal 26%
Carbohydrates 41g 14%
Protein 30g 60%
Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 121mg 40%
Sodium 2455mg 102%
Potassium 681mg 14%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 421IU 8%
Vitamin C 28mg 31%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.