Go Back

Manchurian Chicken

A delightful fusion of flavors that brings the best of Indo-Chinese cuisine to your dinner table, making it a quick and delicious choice for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indo-Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 g boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornflour
  • 1 large egg
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Oil for frying
  • 1 onion chopped
  • 1 bell pepper diced
  • 2 green chilies slit
  • 1 tablespoon ketchup
  • 2 tablespoons chili sauce
  • 1 tablespoon vinegar
  • 1 tablespoon spring onions chopped (for garnish)

Equipment

  • Large mixing bowl
  • Frying pan or wok
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large mixing bowl, combine chicken pieces with soy sauce, ginger-garlic paste, black pepper, and salt.
  2. Add all-purpose flour, cornflour, and the egg to the marinated chicken. Mix until well coated.
  3. In a frying pan or wok, heat oil over medium-high heat.
  4. Carefully drop the battered chicken pieces into the hot oil in batches. Fry them until golden brown and crispy, about 5-6 minutes per batch.
  5. Remove the chicken from the pan and drain on paper towels.
  6. In the same pan, sauté chopped onion, bell pepper, and green chilies for 2-3 minutes until slightly softened.
  7. Add ketchup, chili sauce, and vinegar to the sautéed vegetables. Stir well and let simmer for a minute.
  8. Return the fried chicken to the pan and toss it with the sauce until well coated.
  9. Garnish with chopped spring onions and serve hot with rice or noodles.

Notes

Ensure your oil is hot enough to create a crispy coating; otherwise, the chicken will absorb too much oil and become soggy.