Chicken Manchurian Dry
Crispy fried chicken bites tossed in a glossy, spicy Indo-Chinese sauce with garlic, ginger, green chilies, and spring onion. It is bold, savory, and perfect as a starter or as part of a full meal.
For 4 servings
- prep · ~5 min
Make the chicken coating.
1.Place the chicken breast pieces in a bowl.2.Add all-purpose flour, cornflour, egg, half the salt, and black pepper.3.Mix well until the chicken is evenly coated in a thick batter.TIPThe batter should cling to the chicken well. If it looks too dry, add 1 tbsp water from the measured water. - fry · ~12 min
Fry the chicken.
1.Heat oil for frying in a deep pan over medium heat.2.Drop in the coated chicken pieces in batches without crowding the pan.3.Fry until crisp, golden, and cooked through, about 5 to 6 minutes per batch.4.Drain the fried chicken well and keep aside.TIPFry on medium heat so the coating turns crisp while the chicken cooks through. - prep · ~1 min
Mix the slurry.
Stir the cornflour with water in a small bowl until smooth and lump-free.
- saute · ~2 min
Cook the aromatics.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add ginger, garlic, green chili, and the spring onion whites.3.Cook for 1 to 2 minutes until fragrant but not browned.TIPKeep the heat high and stir constantly for that classic restaurant-style flavor. - saute · ~2 min
Build the Manchurian sauce.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, and the remaining salt.2.Stir quickly for 20 to 30 seconds.3.Pour in the cornflour slurry and cook until the sauce turns glossy and lightly thick. - assemble · ~2 min
Toss the chicken in the sauce.
Add the fried chicken to the pan and toss on high heat until every piece is coated and the sauce clings well without turning runny.
- garnish · ~1 min
Finish with spring onion greens.
Add the spring onion greens and toss briefly to keep them fresh and bright.
- serve
Serve hot.
Serve Chicken Manchurian Dry right away while the coating is still crisp and the sauce is shiny.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the chicken pieces similar in size so they fry evenly and finish juicy at the same time.
- 2Let excess batter drip off before frying; thick clumps turn doughy instead of crisp.
- 3Fry in batches on medium heat so the coating sets golden before the chicken overcooks.
- 4Stir the cornflour slurry again just before pouring it in, because it settles quickly.
- 5Cook the aromatics only until fragrant; browned garlic can make the Manchurian sauce taste bitter.
- 6Once the chicken goes into the sauce, toss briefly on high heat and serve immediately to preserve the crisp edges.
- 7For leftovers, reheat the chicken in a hot pan or air fryer, then toss with freshly made sauce for better texture.
Adapt it for your goals.
Low-oil
Air-fry or bake the battered chicken until crisp, then toss in the same dry Manchurian sauce for a lighter version.
extra spicyExtra-spicy
Add more green chilies or a little extra red chili sauce for a hotter starter-style Chicken Manchurian.
gravy styleGravy-style
Increase the water and slurry slightly to make a saucier Manchurian that pairs well with fried rice or noodles.
paneerPaneer
Swap the chicken for paneer cubes for a vegetarian Indo-Chinese version with the same bold, tangy sauce.
Why this is on our healthy list.
Protein-Rich Chicken
Chicken breast provides lean protein, making this dish filling and helpful for staying satisfied.
Aromatics Add Depth
Ginger, garlic, green chili, and spring onion bring strong flavor, so the dish tastes full-bodied without needing many ingredients.
Balanced Sweet-Savory Heat
Soy sauce, chili sauce, ketchup, and vinegar create a punchy profile that can make a small serving feel satisfying.
Frequently asked questions
Usually the chicken was crowded while frying, the oil was not hot enough, or it sat too long in the sauce. Fry in batches and toss with the sauce only at the end.
