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Chicken Manchurian Recipe

Name: Masala Indian Kitchen - Novis Chicken Manchurian Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs or breasts, cut into 1-inch pieces; 0.5 cups cornstarch; 0.25 cups all-purpose flour; 1 unit egg; 1 tbs ginger-garlic paste; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbs soy sauce (light); 2 tbs water (to loosen batter); 1 cups vegetable oil (for deep frying); 2 tbs vegetable oil; 1.5 tbs garlic, finely minced; 1 tbs ginger, finely minced; 1 unit green chilies or red Thai chilies, sliced (optional); 4 stalks scallions (green parts and white parts separated), thinly sliced; 1 unit onion, medium, cut into 1/2-inch pieces; 0.5 unit bell pepper (red or green), cut into 1/2-inch pieces; 3 tbs ketchup; 2 tbs soy sauce (light); 1 tsp dark soy sauce or mushroom soy (optional, for color); 1 tbs rice vinegar or white vinegar; 1 tbs chili sauce (Sriracha or Asian chili sauce), or to taste; 1 tsp brown sugar or granulated sugar; 0.5 cups chicken stock or water; 1 tsp cornstarch (for slurry); 1 tbs cold water (for slurry); 0.5 tsp sesame oil; 0.25 tsp salt (adjust to taste); 0.25 tsp black pepper (to taste); 2 tbs chopped scallion greens (for garnish)

Inspired by Masala Indian Kitchen - Novi

Time45m

Serves4

Make Chicken Manchurian Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Batter

1 lb boneless chicken thighs or breasts, cut into 1-inch pieces

1/2 cups Cornstarch

1/4 cups 00 bread flour

1 unit Egg

1 tbs ginger-garlic paste

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs soy sauce (light)

2 tbs water (to loosen batter)

1 cups vegetable oil (for deep frying)

Manchurian Sauce

2 tbs Tuscany sunflower oil

1 1/2 tbs garlic, finely minced

1 tbs ginger, finely minced

1 unit green chilies or red Thai chilies, sliced (optional)

4 stalks scallions (green parts and white parts separated), thinly sliced

1 unit onion, medium, cut into 1/2-inch pieces

1/2 unit bell pepper (red or green), cut into 1/2-inch pieces

3 tbs Ketchup

2 tbs soy sauce (light)

1 tsp dark soy sauce or mushroom soy (optional, for color)

1 tbs rice vinegar or white vinegar

1 tbs chili sauce (Sriracha or Asian chili sauce), or to taste

1 tsp brown sugar or granulated sugar

1/2 cups chicken stock or water

1 tsp cornstarch (for slurry)

1 tbs cold water (for slurry)

1/2 tsp Toasted sesame oil

1/4 tsp salt (adjust to taste)

1/4 tsp black pepper (to taste)

To Serve

2 tbs chopped scallion greens (for garnish)

1 tsp toasted sesame seeds (optional)

4 servings steamed rice or fried rice/noodles

Method

Marinade & Frying

Prepare and marinate chicken

Pat chicken pieces dry with paper towels. In a bowl combine cornstarch, all-purpose flour, egg, ginger-garlic paste, salt, black pepper, 1 tablespoon soy sauce and 2 tablespoons water. Mix into a thick batter; if too thick to coat, add up to 1 tablespoon more water. Toss chicken pieces in the batter to coat completely. Let sit 10 minutes to adhere.

Fry chicken

Heat about 1 cup vegetable oil in a deep skillet or wok over medium-high heat until shimmering and a drop of batter sizzles (about 350°F/175°C if using a thermometer). Fry chicken in batches so pieces don't touch, about 3–4 minutes per batch, until golden and crisp and cooked through. Remove with a slotted spoon to a paper-towel-lined tray and keep warm. Drain excess oil from the pan, leaving a thin coating (reserve oil for the sauce if desired).

Make the Manchurian Sauce

Sauté aromatics and vegetables

Wipe the wok or use a clean skillet. Add 2 tablespoons vegetable oil over medium-high heat. Add minced garlic and ginger; stir-fry 20–30 seconds until fragrant but not browned. Add sliced white parts of the scallions, chilies (if using), chopped onion and bell pepper. Stir-fry 1–2 minutes until slightly softened but still crisp.

Build the sauce

Stir in 3 tablespoons ketchup, 2 tablespoons light soy sauce, 1 teaspoon dark soy (for color), 1 tablespoon rice vinegar, 1 tablespoon chili sauce and 1 teaspoon sugar. Mix thoroughly. Add 1/2 cup chicken stock (or water) and bring to a gentle simmer.

Thicken sauce

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring; cook 1–2 minutes until the sauce is glossy and slightly thickened to coat the back of a spoon. Taste and adjust with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sesame oil. If sauce becomes too thick, add up to 1–2 tablespoons water or stock to reach desired consistency.

Combine chicken and sauce

Add the fried chicken pieces to the sauce and toss quickly to coat evenly, about 1 minute, allowing the chicken to reheat and absorb sauce flavors. Add the green parts of the scallions, toss once, and immediately remove from heat to keep scallions bright.

To Serve

Transfer Chicken Manchurian to a serving platter. Garnish with chopped scallion greens and toasted sesame seeds if using. Serve hot with steamed rice, fried rice, or noodles.