Chicken Manchurian Recipe

5 from 9 votes

Chicken Manchurian is a sweet and sour chicken that is easy to make and delicious.

Course Main Course

Cuisine Chinese, Indian, Pakistani

Keyword Chicken Manchurian

Prep Time 10

Cook Time 20

Resting time 30

Total Time 30

Servings

Calories 448kcal

2 tablespoon oil
1 tablespoon minced garlic
5 whole red button chilli substitute with any hot chili, see note 1
2-3 tablespoon soya sauce
1 chicken cube or bullion see notes 2
½ cup capsicum / bell peppers sliced, any color
½ cup ketchup homemade ketchup recipe here
4 tablespoon chili garlic sauce substitute with 1 tablespoon sriracha, see note 3
1 ½ cup water Use less for thick gravy.
2 tablespoon cornflour dissolved in ¼ cup water
½ teaspoon red chilli powder optional for extra heat
¼ teaspoon black pepper powder
2-4 tablespoon green onions thinly sliced
Fried Rice to serve, recipe here

Mix all ingredients to marinate chicken except oil in a bowl. Marinate for 30 minutes.
Heat 2 tablespoon oil in a pan or wok and stir fry half of the chicken for 2-3 minutes. When the color of the chicken changes to white, remove it to a plate. Add another 2 tablespoons of oil and fry the remaining chicken similarly. Set aside.

Heat oil in the same pan, add garlic and red button chili. Fry for 1 minute then add ketchup, chili garlic sauce, capsicum, and soya sauce. Simmer for a minute then add the water and mix well.
Now add cornflour slurry and cook for few minutes until gravy turns glossy. Stir continously to avoid lumps.
Do a taste test, add red chili powder and black pepper. Adjust as per heat preference.
Garnish with green onions and serve with rice.

Boneless Chicken: Use bite-sized boneless chicken that is cubbed in ¾ inch pieces.
Egg: coating chicken with egg helps keep the chicken moist after frying. But you can skip this ingredient.
Cornflour: Cornflour and cornstarch both can be used.
Red chilies: These button chili provide a burst of flavor to the sauce rather than heat. You can sub with any dried chili you have in hand.
Chicken cube or bullion: This ingredient is recommended because it replaces chicken stock and Ajinomoto (MSG) in the recipe. Both are always used in the restaurant version. If you drop this ingredient then use chicken stock instead of water in the recipe.
Veggies: You can add less or more or skip to your taste.
Tomato Ketchup: If you don’t want to use tomato ketchup. You may use tomato purée, vinegar, and sugar.
Chili garlic sauce: You can replace it with more ketchup and extra red chillies.
Chili powder: This ingredient is optional and should be added only if you enjoy spicy food.