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Quick & Easy Chicken Manchurian
75% authentic · Indo-Chinese
A simplified version of Chicken Manchurian, perfect for weeknights. It uses pre-cut chicken and fewer steps while retaining the signature sweet, sour, and savory flavors.
Ingredients
- Chicken breast, cut into cubes500g
- Cornstarch3 tbsp
- Ginger-garlic paste1 tbsp
- Green chilies, finely chopped1-2
- Soy sauce3 tbsp
- Sweet chili sauce2 tbsp
- Ketchup1 tbsp
- Vinegar1 tsp
- Sugar1/2 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for stir-frying2 tbsp
- Water1/4 cup
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water)for thickening
- Spring onions, sliced (for garnish)2 tbsp
Steps
- 1
Toss chicken cubes with 2 tbsp cornstarch, salt, and pepper. Set aside.
- 2
Heat 1 tbsp oil in a pan. Pan-fry chicken until golden brown and cooked through. Remove from pan and set aside.
- 3
Add remaining 1 tbsp oil to the same pan. Add ginger-garlic paste and chopped green chilies. Sauté for 30 seconds.
- 4
Add soy sauce, sweet chili sauce, ketchup, vinegar, sugar, and 1/4 cup water. Stir well.
- 5
Bring to a simmer and add the cornstarch slurry to thicken the sauce.
- 6
Return the cooked chicken to the pan and toss to coat in the sauce.
- 7
Garnish with sliced spring onions and serve immediately.
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