Chicken Manchurian Recipe | Indo-Chinese Fusion Favorite

A crispy, tangy, spicy dish that’s become a Pakistani restaurant staple – now made easy at home.

Chicken Manchurian is a popular Indo-Chinese fusion dish known for its bold flavors and contrasting textures — crispy fried chicken chunks tossed in a spicy, tangy, and slightly sweet sauce. It originated in the Indian Chinese community and quickly became a street food favorite across South Asia, especially in Pakistan, where it is a highlight on almost every desi-Chinese restaurant menu.

The restaurant-style version is often deep-fried, intensely sauced, and high in flavor, while homemade Chicken Manchurian gives you control — you can make it healthier, milder, or spicier depending on your family’s taste.

❤️ Why You’ll Love This Chicken Manchurian Recipe

• ✅ Fast & Flavorful – Ready in under 40 minutes with pantry staples.
  
• ✅ Family-Friendly – Adjust spice to suit kids and adults alike.
  
• ✅ Versatile – Make it dry for a snack or gravy-style for a main course.
  
• ✅ Budget-Friendly – Cheaper than takeout and more nutritious.
  
• ✅ Authentic Taste – Just like Pakistani-Chinese restaurants.
  

🛒 Ingredients

🔸 For Chicken Marinade:

• 500g boneless chicken (preferably thigh or breast), cut into 1-inch cubes
  
• 1 tbsp soy sauce
  
• 1 tbsp vinegar
  
• ½ tsp black pepper
  
• ½ tsp salt
  
• 1 egg
  

🔸 For Batter:

• 4 tbsp cornflour
  
• 2 tbsp all-purpose flour (maida)
  
• 1 tsp garlic paste
  
• Oil for frying
  

🔸 For Manchurian Sauce:

• 1 tbsp oil
  
• 1 tbsp chopped garlic
  
• 1 tbsp chopped green chilies
  
• ½ cup chopped spring onions (white and green parts separated)
  
• 2 tbsp tomato ketchup
  
• 1 tbsp soy sauce
  
• 1 tbsp chili garlic sauce
  
• 1 tsp vinegar
  
• ½ tsp sugar
  
• ½ tsp red chili flakes (optional)
  
• ¾ cup water
  
• 1 tsp cornflour (mixed in 2 tbsp water, for thickening)
  
• Salt to taste
  

🔸 For Garnish:

• Chopped spring onion greens
  
• Sesame seeds (optional)
  

👩‍🍳 Step-by-Step Preparation

1️⃣ Marinate the Chicken

1. In a bowl, mix chicken pieces with soy sauce, vinegar, black pepper, salt, and egg.
   
2. Let it sit for 15–20 minutes to absorb flavors.
   

2️⃣ Make the Batter & Fry

1. Add cornflour and all-purpose flour to the marinated chicken. Mix until the chicken is evenly coated.
   
2. Heat oil in a deep pan. Fry the chicken in batches until golden and crispy.
   
3. Drain on paper towels.
   

📝 First-hand tip: Don’t overcrowd the pan — fry in small batches for ultimate crisp.

3️⃣ Prepare the Manchurian Sauce

1. Heat 1 tbsp oil in a wok or non-stick pan.
   
2. Add garlic and green chilies. Sauté for 30 seconds.
   
3. Add the white part of spring onions and stir-fry for another 30 seconds.
   
4. Add all sauces, vinegar, sugar, and water. Stir well.
   
5. Add cornflour slurry to thicken the sauce.
   
6. Taste and adjust seasoning.
   

4️⃣ Combine & Garnish

1. Toss the fried chicken into the sauce and mix until well-coated.
   
2. Garnish with chopped spring onion greens and sesame seeds.
   

🔀 Cooking Method Options: Deep Fry vs. Air Fryer vs. Bake

Method	Texture	Notes
Deep Fry	Ultra crispy	Authentic street-style
Air Fryer	Crispy & healthy	Brush lightly with oil
Baked	Slightly crisp	Bake at 220°C for 20-25 mins

🥄 Pro Tip: Use an air fryer at 200°C for 10–12 minutes, flipping halfway, for a guilt-free version.

🍽️ Serving Suggestions

• With egg fried rice, garlic rice, or vegetable chow mein
  
• As a starter/snack in its dry version
  
• Serve with chili vinegar and soy sauce dip
  

🔄 Expert Tips & Recipe Variations

• Want it dry? Use less water and skip the slurry.
  
• Prefer it gravy-style? Double the sauce ingredients.
  
• For extra spice, add chili paste or chopped green chilies.
  
• Make it vegetarian: Swap chicken for tofu, paneer, or cauliflower (Gobi Manchurian).
  

⚠️ Common Mistake: Don’t add fried chicken too early or it’ll go soggy. Toss just before serving.

🧊 Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 2 days.
  
• Reheat in a pan or microwave. Add a splash of water to revive the sauce.
  
• Avoid freezing — fried chicken loses its crispness.
  

🔍 Nutritional Info (Approximate per serving)

• Calories: 380
  
• Protein: 28g
  
• Carbs: 22g
  
• Fat: 18g
  

❓ FAQs About Chicken Manchurian

Can I use boneless chicken breast?

Yes! Chicken breast works great — just don’t overcook or it may dry out.

Is Chicken Manchurian spicy?

It can be, but you can adjust the chili levels easily to make it mild or extra hot.

Can I freeze Chicken Manchurian?

Not recommended. The fried texture gets mushy upon thawing.

🙋 Final Thoughts

Now that you’ve got the perfect chicken manchurian recipe, it’s time to bring that sizzling, restaurant-style magic to your home kitchen!

📸 Try it out, snap a pic, and tag us online!
📌 Don’t forget to pin this recipe or share it with fellow foodies.