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Classic Chicken Manchurian
Traditional dish · Indo-Chinese
A beloved Indo-Chinese dish featuring crispy fried chicken pieces coated in a savory, tangy, and slightly sweet sauce with a hint of spice. This classic version emphasizes authentic flavors and textures.
Ingredients
- Chicken breast, boneless, skinless500g
- All-purpose flour1/2 cup
- Cornstarch1/4 cup
- Egg1 large
- Ginger, finely chopped2 tbsp
- Garlic, finely chopped2 tbsp
- Green chilies, slit or chopped2-3
- Onion, diced1 medium
- Soy sauce1/4 cup
- Tomato ketchup2 tbsp
- Chili sauce (e.g., Sriracha or red chili paste)1 tbsp
- Vinegar (white or rice)1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
- Water1/4 cup
- Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)for thickening
- Cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Cut chicken into bite-sized pieces. In a bowl, combine chicken with 1/4 cup all-purpose flour, 2 tbsp cornstarch, egg, salt, and pepper. Mix well to coat.
- 2
Heat enough vegetable oil in a wok or deep pan for deep frying. Fry chicken pieces in batches until golden brown and cooked through. Drain on paper towels.
- 3
In a separate pan or wok, heat 2 tbsp oil over medium-high heat. Add chopped ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant.
- 4
Add diced onion and sauté until translucent, about 2-3 minutes.
- 5
Pour in soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and 1/4 cup water. Bring to a simmer.
- 6
Stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes until the sauce is glossy.
- 7
Add the fried chicken pieces to the sauce and toss gently to coat evenly.
- 8
Garnish with chopped cilantro and serve hot.
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