Chicken Manchurian Recipe
Lightly fried chicken dumpling tossed in a tangy chili sauce with diced onions, bell peppers, celery and cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Dumplings
Manchurian Sauce & Vegetables
Method
Chicken Dumplings
- 1
Prepare filling
Place the minced chicken in a mixing bowl. Add 2 tsp minced garlic, 1 tsp minced ginger, 2 tbsp sliced green onions, 1 tsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the mixture becomes slightly sticky (this helps the dumplings hold together).
- 2
Form batter/coat
Stir in 1/2 cup cornstarch, 1/4 cup all-purpose flour and 1 whole egg into the seasoned chicken to bind. The mixture should be cohesive but still scoopable. If too wet, add up to 1 tbsp more cornstarch; if too dry, add a splash of water or an additional beaten egg white (optional).
- 3
Shape dumplings
Using a tablespoon or small ice cream scoop, shape the chicken mixture into 1-inch to 1.25-inch round dumplings. Place them on a tray and refrigerate for 10-15 minutes to help them firm up (optional but recommended).
- 4
Shallow fry
Heat 3/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Fry dumplings in batches, leaving space, turning occasionally, until golden brown and cooked through, about 5-7 minutes per batch depending on size. Transfer to a paper-towel-lined plate to drain. Keep warm.
Manchurian Sauce & Vegetables
- 5
Prep vegetables and sauces
Dice the onion and bell peppers, thinly slice celery, mince remaining garlic and ginger, and measure ketchup, soy sauce, vinegar, chili sauce, sugar, and stock. Mix 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and set aside.
- 6
Sauté aromatics
In a clean large skillet or wok, heat 2 tbsp vegetable oil over medium-high heat until hot. Add 2 tsp minced garlic, 1 tsp minced ginger and 1 tsp dried red chilies or red chili flakes (if using). Stir-fry for 20-30 seconds until fragrant but not browned.
- 7
Cook vegetables
Add the diced onion, green and red bell peppers and sliced celery. Stir-fry for 2-3 minutes until vegetables are bright and just tender-crisp. You want them to retain some bite.
- 8
- 9
Thicken sauce
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy. Taste and adjust salt (about 1/4 tsp) and black pepper (1/4 tsp) as needed.
- 10
Combine dumplings and sauce
Add the fried chicken dumplings into the pan and gently toss to coat with the sauce and vegetables. Cook together for 1-2 minutes so the dumplings heat through and absorb some sauce. Add 3 tbsp sliced green onions and 2 tbsp chopped cilantro; toss briefly.
- 11
Finish and serve
Transfer Chicken Manchurian to a serving plate. Garnish with additional cilantro and green onions if desired. Serve immediately with steamed rice or noodles.