Chicken Manchurian Recipe

chicken manchurian
Today I tried something a little different, an Indo-Chinese recipe – Chicken Manchurian. This dish is pretty popular but if you haven’t heard of it, Chicken Manchurian brings the best of both worlds from Indian and Chinese cuisine. I had never made this dish before and couldn’t find a recipe I found very appealing. Although, there are almost countless ways to make this, I decided to experiment a bit by trying two different types of sauce. The first sauce I found to have very strong flavor. The second sauce I found very mild. I preferred the mild sauce and so did the others that tried it but if you like a spicier sauce, just add a little more garlic, ginger and a couple diced green chilies. The chicken is coated with a batter and then deep fried giving it a very soft texture. The batter is a basic combination of flour, corn starch, egg, and salt and pepper. If you feel the batter is a little thick feel free to add a tiny bit of water to thin it out. Chicken Manchurian Is best served with white rice. Enjoy.
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1lb boneless skinless chicken breasts (cut into 1” pieces)
1 ½ tablespoons flour
1 ½ tablespoons corn starch
1 egg
salt and pepper (to taste)
1 large onion (sliced)
½ cup chicken broth
¼ cup ketchup
¼ cup tomato puree
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro (chopped, for garnish)
oil (for frying)

Cooking Instructions:
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Step 1:
In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.
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Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.
Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.


45 Responses to “Chicken Manchurian Recipe”

  1. Esi — October 20, 2008 @ 8:52 pm

    I’ve never heard of Chicken Manchurian, but I like the sound of these flavors together.

  2. Diana @ AppetiteforChina — October 20, 2008 @ 9:39 pm

    I absolutely love Indian-Chinese food. Gobi Manchurian (cauliflower fritters) is another favorite, made almost exactly the same way

  3. Graeme — October 21, 2008 @ 3:43 am

    It’s news to me too. It looks fantastic though.

  4. Happy Cook — October 21, 2008 @ 7:15 am

    Looks so yummy.

  5. OneShotBeyond — October 21, 2008 @ 8:29 am

    ooooooo I really think I will be trying these. I think I’d prefer the spicier version, but maybe for my kids I’ll so the mild one. I love the photos of your finished product and how glossy the sauce is! It shines!

  6. Kevin — October 21, 2008 @ 4:39 pm

    That chicken is so vibrant and the recipe sounds really tasty!

  7. Ivy — October 22, 2008 @ 3:25 am

    You know by now that I am a fan of your chicken recipes. This one sounds great as well.

  8. HoneyB — October 22, 2008 @ 6:47 am

    This looks and sounds SO delicious!

  9. Wajeeha — October 22, 2008 @ 5:48 pm

    Ha, just today I was thinking “man, I really want some chicken manchurian!” And lo, and behold! 😀 Although, almost all the recipes I’ve read use Ajinomoto in them. Any reason why you didn’t use it?

  10. Bobby — October 23, 2008 @ 9:44 am

    Esi – the flavors are great.

    Diana @ AppetiteforChina – I have been thinking of making gobi manchurian as well, I have never had it but it sounds great.

    Graeme – Thanks, it tastes great.

    Happy Cook – Thanks!

    Oneshotbeyond – Thanks for the compliments on my pictures.

    Kevin – Thanks, Chicken manchurian is really good.

    Ivy – Thanks, it is a really tasty dish.

    HoneyB – I think I want to make it again… right now 😀

    Wajeeha – I really don’t like eating alot of stuff with MSG in it. Thats the only reason.

  11. diva — October 23, 2008 @ 3:32 pm

    ooh. this looks very yummy indeed and what an amazing colour. cool name too 😉

  12. Cindy at Muse in the Kitchen — October 24, 2008 @ 12:24 pm

    This one is new to me as well but sounds so delicious. Going to have to try this one soon.

  13. Roger Hamilton — October 28, 2008 @ 6:01 am

    Great post! This dish sounds good. Thanks for the recipe!

  14. willb@dog training — November 5, 2008 @ 1:53 pm

    My wife is already doing it but I can see the difference between her way and the way you have explained here. I was already thinking that she is doing something wrong with it because it doesn’t taste the same as in restaurants. Thanks for sharing it.

  15. khadija — November 6, 2008 @ 9:49 pm

    Not sure if my comments are going through, as I have a shoddy internet connection. Excellent recipe! I just tried it and it is absolutely perfect. The amount of soy sauce should be reduced to 1 tbsp, but otherwise, tastes just like restaurant fare! Great work! 🙂 Can’t wait to try your other recipes

  16. SairaB — November 7, 2008 @ 3:40 pm

    Thank you! I used to make “desi” chinese food a lot before but hadn’t in quite some time. I looked for Chicken Manchurian recipes online and didn’t find any that sounded right till I came across yours. Its perfect, I just added some crushed red peper to the oil with the onions to spice it up a bit 🙂

  17. MB — November 24, 2008 @ 7:39 pm

    You have just made my day! I’ve tried this recipe with shrimp instead and I have to tell you both taste absolutely fantastic! Thank you for sharing.

  18. tesa — November 30, 2008 @ 10:31 pm

    great recipe!!!! your recipe looks delicious..
    fantastic site!!! thanks for the detailed steps…
    i’m looking forward for more recipe ^_^
    thanx a lot!!! try this for dinner..

  19. tressia — December 18, 2008 @ 10:45 am

    …..very nice….

  20. jahil — January 3, 2009 @ 3:07 pm

    this is fantastic!!!

  21. Michelle — January 26, 2009 @ 4:56 pm

    I didn’t even know Indo-Chinese cuisine exists. Is this another thing the Western world made up??? 😛 Should definitely give this a try.

  22. Mathew — January 28, 2009 @ 7:47 am

    I searched several sites for the indo-chinese manchurian recipe and didn’t feel they were right. This recipe loks/sounds right and the pics give some assurance that you actually made it.
    Great finished pics!!

  23. Huma — February 17, 2009 @ 8:38 am

    That is just simply the best. I love it
    made it today and it tastes awesome


  24. Faisal — March 1, 2009 @ 2:00 am

    I made it today, it was good but I think the sauce had a very strong ketchup flavor. Perhaps it needs a little less ketchup and tomato puree

  25. Sangeetha — March 10, 2009 @ 7:37 am

    That is just simply the best. I made it today,it was good.

    Thank u

  26. Shubana — March 22, 2009 @ 9:08 am

    this looks very good
    i should give this a try

  27. nanz — March 25, 2009 @ 1:08 am

    although i make chicken manchurian…your recipe sounds easier so next time i make will be your recipe.And yes,the way the pics are shown step by step is overwhelming.Thanx for posting it so beautifully for all of us to see.

  28. Zainul abedin — April 14, 2009 @ 12:53 pm

    A very nice and easy to cook Chinese recipe.

  29. Ayesha — April 18, 2009 @ 4:05 am

    Shortest and the best recipe!

  30. richaa lal — June 1, 2009 @ 4:27 am

    Great looking dish,I will try it for sure,the gravy looks like the sweet and sour kinda receipe. Thanks for the receipe

  31. sara — June 6, 2009 @ 3:04 am

    i used 2 know how 2 cook it but thiz 1 was little different

  32. Francie — December 2, 2009 @ 2:13 am

    I have just returned home from Candolim, Goa, where I became addicted to this dish in a bar called the Bending Bamboo. I am desperate to make it and I will use this recipe as a base and then maybe tinker if required.

  33. Ash — April 10, 2010 @ 4:56 am

    Great recipe! Tried it on a special day, and it turned out fantastic. Thank you!

  34. heidi — July 24, 2010 @ 12:00 pm

    This is one of my favorite recipes. It’s easy to prepare and always delicious.

  35. mayur thakur — April 16, 2011 @ 2:12 am

    nice dish…. i had tried its yummy….

  36. Mehwish — September 7, 2011 @ 3:01 am

    The display is great of this dish… I will definately try it soon …

  37. Neha Rao — November 6, 2011 @ 4:02 am

    really nice !!its easy and mouthwatering. my hubby will surly love it.

  38. mariam — December 8, 2011 @ 10:15 pm

    this recipes seem to be delicious,I’ll must try it.

  39. meraj — December 16, 2011 @ 12:00 am

    thanks for giving such a nice information in this site ,i will try today only.

  40. tinker — March 10, 2012 @ 10:23 am


  41. Chomsie — March 31, 2012 @ 12:44 am

    It looks really yummy. I’m on the way to my kitchen. I’m going to try it now itself.

  42. myra — June 18, 2012 @ 7:50 am

    amazing recipe, tried it and my husband loved it.. would surely make again..

  43. Renee — July 8, 2012 @ 9:25 am

    Recipe sounds very good ,going to try it today. But sinceits India chinese recipe,going to spices it a little.Thank you

  44. Sarah Singh — July 12, 2012 @ 10:36 am

    Just tried this recipe out now. Has turned out fabulously!!! 🙂

  45. Madison — August 31, 2012 @ 4:28 pm

    The recipe ingredients call for 1 1/2 tablespoon cornstarch for the batter, but 1 1/2 TEAspoons are called for in the recipe directions.

    Similarly, the sauce recipe calls for 1 T cornstarch in the ingredients list, and 2 T in the directions.

    The mis-match ought to be fixed. I’m about to try it the way I think should work, but I’m new at this and don’t know which part of the recipe to trust!

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