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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 a 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.
chicken manchurianchicken manchurian

chicken manchurianchicken manchurian

chicken manchurianchicken manchurian

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Chicken Manchurian Recipe

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  • 1lb boneless skinless chicken breasts (cut into 1” pieces)
  • 1 ½ tablespoons flour
  • 1 ½ tablespoon corn starch
  • 1 egg
  • salt and pepper (to taste)
  • 1 large onion (sliced)
  • Sauce-
  • 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)


  1. In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt, and pepper. If the 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.
  2. Add a tiny bit of oil to your wok and stir fry sliced 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 the mixture while stirring. Cook until sauce thickens.
  3. In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Friday 31st of August 2012

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!

Sarah Singh

Thursday 12th of July 2012

Just tried this recipe out now. Has turned out fabulously!!! :-)


Sunday 8th of July 2012

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


Monday 18th of June 2012

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


Saturday 31st of March 2012

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