Chicken Manchurian Recipe
Golden fried chicken sautéed in hot & sweet Manchurian sauce.
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Ingredients
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For the chicken
For the Manchurian sauce & stir-fry
Method
For the chicken
- 1
- 2
Coat for frying
In a shallow bowl combine 3 tbsp cornstarch and 3 tbsp all-purpose flour. Toss the marinated chicken pieces in the flour-cornstarch mixture so each piece is evenly coated. Shake off excess coating.
- 3
Fry the chicken
In a heavy skillet or wok, pour about 1 cup vegetable oil and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Working in batches to avoid crowding, fry the coated chicken pieces 3–5 minutes per batch until golden brown and cooked through. Remove with a slotted spoon to a paper towel-lined plate to drain. Keep warm.
For the Manchurian sauce & stir-fry
- 4
- 5
Make sauce base
In a small bowl whisk together 3 tbsp ketchup, 2 tbsp light soy sauce, 1 tsp dark soy sauce (optional for color), 1 tbsp hot chili sauce, 1 tbsp rice vinegar, 1 tsp sugar and 1 cup chicken stock or water. Set aside.
- 6
Stir-fry aromatics and vegetables
Wipe out the frying pan or use a clean wok and heat 2 tbsp vegetable oil over medium-high heat until hot. Add the white parts of the scallions, 2 tbsp minced garlic, 1 tbsp minced ginger and the sliced green chili. Stir-fry 30–45 seconds until fragrant but not burned. Add the diced onion and bell pepper and stir-fry 1–2 minutes so they soften but remain crisp.
- 7
Add sauce and thicken
Pour the prepared sauce base into the wok and bring to a gentle simmer. Taste and adjust seasoning (add a pinch of salt if needed). In a small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy consistency.
- 8
Combine chicken with sauce
Add the fried chicken pieces to the wok and toss gently to coat each piece evenly with the hot and sweet sauce. Cook together 1–2 minutes so the chicken reheats and absorbs sauce flavors. Drizzle 1 tsp sesame oil and grind 1/2 tsp black pepper over the dish; toss to combine.
- 9
Finish and garnish
Turn off the heat. Add the green parts of the scallions and toss briefly. Transfer to a serving plate and garnish with additional sliced scallion greens if desired. Serve immediately with steamed rice or noodles.