Chicken Manchurian (g) Recipe

Prepare filling

In a medium bowl combine the finely minced chicken, 1/2 cup chopped green onions (use the white parts here), 1/2 cup finely diced celery, grated garlic and ginger, egg, 2 tablespoons cornstarch, 1 tsp soy sauce, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until sticky — this helps the dumplings hold shape. Chill 10 minutes if mixture feels too warm.

Shape and coat

Using wet hands, form the mixture into small golf-ball-size dumplings (about 1 to 1 1/4-inch diameter). Place on a tray. Lightly dust each dumpling with 1/2 cup cornstarch so they have an even thin coating; shake off excess.

Shallow fry

Heat 1/2 cup neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Add dumplings in a single layer without crowding (work in batches). Fry until golden brown and cooked through, turning occasionally, about 5–6 minutes per batch depending on size. Transfer to a paper towel–lined plate to drain. Keep warm.

Prepare sauce mix

In a small bowl combine 1.5 tablespoons light soy sauce, 1/2 teaspoon dark soy sauce (optional), 2 tablespoons ketchup, 1.5 tablespoons chili sauce, 1 teaspoon rice vinegar, 1/2 cup water (or stock), 1/2 teaspoon sugar and a pinch (about 1/4 tsp) of salt. Stir to combine. In another small cup mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Stir-fry aromatics & vegetables

Wipe the skillet and heat 1 tablespoon vegetable oil on medium-high. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add the diced onion, green and red bell peppers and the remaining 1/2 cup chopped green onions (green parts) plus the 1/4 cup sliced celery. Stir-fry for 1.5–2 minutes — vegetables should crisp-tender, retaining bite.

Finish sauce

Pour the prepared sauce mixture into the pan with vegetables, bring to a gentle simmer for 30–40 seconds. Stir the cornstarch slurry once and drizzle into the simmering sauce while stirring; sauce will thicken within 30–45 seconds to a glossy coat. Taste and adjust seasoning (add a pinch more salt or 1/2 tsp sugar if too sharp). Add 1/4 tsp freshly ground black pepper and 1/2 tsp sesame oil; stir.

Combine with dumplings

Add the fried chicken dumplings to the pan and gently toss so each dumpling is coated with the tangy chili sauce and mixed with the diced vegetables. Cook together for 30–60 seconds to heat through and let flavors marry. Remove from heat and stir in chopped cilantro leaves and sliced spring onion greens.

Transfer Chicken Manchurian to a serving platter. Garnish with extra cilantro and a light drizzle of sesame oil if desired. Serve immediately with lime wedges on the side. It pairs well as a starter or with fried rice/noodles as a main.