Chicken Manchurian Dry
Crispy, bite-sized chicken pieces tossed in a savory, tangy, and slightly spicy Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser and perfect for any party or gathering.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken cubes, all-purpose flour, 3 tbsp corn starch, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, salt, and the beaten egg.
- c.Mix thoroughly until each piece of chicken is evenly coated in the batter.
- d.Set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Fry the Chicken
- b.Heat vegetable oil for deep frying in a wok or deep pan over medium-high heat (around 175°C or 350°F).
- c.Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
- d.Fry each batch for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- e.Remove the fried chicken with a slotted spoon and drain on a wire rack to maintain crispiness.
- 3
Step 3
- a.Prepare the Sauce and Slurry
- b.In a small bowl, whisk together 2 tbsp soy sauce, red chili sauce, white vinegar, and sugar. Set aside.
- c.In another small bowl, mix 1 tbsp of corn starch with 2 tbsp of water to create a smooth slurry without lumps.
- 4
Step 4
- a.Stir-fry the Aromatics and Vegetables
- b.Place a clean wok or large skillet over high heat. Add the sesame oil.
- c.Once the oil is hot, add the chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the cubed onion and green bell pepper. Stir-fry on high heat for 1-2 minutes. The vegetables should be slightly tender but still have a distinct crunch.
- 5
Step 5
- a.Combine and Finish
- b.Pour the prepared sauce mixture into the wok and bring it to a quick simmer.
- c.Give the corn starch slurry a quick stir and pour it into the wok. Cook for 30-60 seconds, stirring continuously, until the sauce thickens and becomes glossy.
- d.Immediately add the fried chicken pieces to the wok.
- e.Toss everything together on high heat for about 1 minute to ensure the chicken is evenly coated with the sauce.
- f.Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double fry it. First, fry until light golden, remove and let it cool slightly. Then, just before tossing in the sauce, fry again in hot oil for 1-2 minutes until deep golden brown.
- 2Using a wire rack to drain the fried chicken instead of paper towels prevents the bottom from getting soggy.
- 3Do not overcrowd the pan while frying; this lowers the oil temperature and results in greasy, less crispy chicken.
- 4The stir-frying process is very fast. Have all your ingredients (chopped veggies, sauces, slurry) ready before you start.
- 5For a slightly different flavor profile, you can add 1 tablespoon of tomato ketchup to the sauce mixture.
- 6To make it spicier, increase the amount of red chili sauce or add some finely chopped red chilies along with the green chilies.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with paneer, firm tofu, mushrooms, or cauliflower (gobi). For a vegan version, use a plant-based alternative for the egg, like a flax egg or more corn starch with water.
Healthier VersionHealthier Version
Instead of deep-frying, coat the chicken in the batter and bake at 200°C (400°F) for 15-20 minutes or until cooked through and golden. You can also use an air fryer for a similar result with less oil.
Manchurian GravyManchurian Gravy
To make a gravy version, increase the sauce ingredients by 50% and add 1 to 1.5 cups of water or vegetable stock after sautéing the vegetables. Bring to a boil, then thicken with a larger corn starch slurry (2 tbsp corn starch in 1/4 cup water).
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Metabolism Boost from Capsaicin
Green chilies contain capsaicin, a compound that can provide a temporary boost to your metabolism and may aid in fat burning.
Rich in Allicin
Garlic, a key aromatic in the sauce, is rich in a compound called allicin, which is known for its potential immune-boosting and anti-inflammatory properties.
Frequently asked questions
One serving of Chicken Manchurian Dry contains approximately 450-550 calories, depending on the amount of oil absorbed during frying and the specific sauces used.