Chicken Manchurian
Ingredients
- 1 ½ lbboneless chicken ((preferably dark meat
- ½sweet red bell pepper ((finely chopped
- 2 tbspgarlic-ginger-onion mix ((reserved from marinade
- ½ smallonion ((approx. 3-4 tablespoons
- 3slices ginger ((approx. 1½ - 2 tablespoons
- 3 clovesgarlic ((approx. 1½ tablespoons
- 1 tspblack pepper
- ½ tbspchilli powder ((*see note 1
- 1 ½ tbspsoy sauce
- 3 tbspwater
- 10 tbspcornstarch ((mix this in with the chicken after you are done marinating
right before deep frying
- 2 tbsptomato paste
- 2 ½ tbspsugar
- 1 tbspoyster sauce
- 1 ½ tbspdark soy sauce ((*see note 3 for substitution
- 2 tbspsoy sauce
- 1 ½ tbsprice vinegar ((or white vinegar
- 1 ½teapoons chilli powder ((*see note 1
- 1bird's eye chili pepper
- ½ cwater
- 2 tspcornstarch
- 4 tspcold water
- cilantro ((optional
Directions
Marinating the chicken
- 1
With a food processor, blitz the ginger, garlic, and half a small onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and red peppers later.
- 2
Cut up the chicken into small bite-sized 1 inch pieces and marinate it in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper, and water. (Do not add the corn starch yet. We will add that right before we deep fry the chicken.) Marinate in the fridge for 1 hour or overnight.
Preparation
- 1
Finely dice the red peppers and set them aside with the reserved ginger-garlic-onion mix.
- 2
If you are garnishing with cilantro, finely chop some and set it aside for the end.
Preparing the chicken manchurian sauce
- 1
Finely chop the bird eye chilis (keep the seeds) and add them to a small bowl.
- 2
Mix 2 tablespoons tomato paste, 1 tablespoon oyster sauce, 2 ½ tablespoons sugar, 1 ½ tablespoons dark soy sauce , 2 tablespoons soy sauce, 1 ½ tablespoons rice vinegar, and 1 ½ teapoons chilli powder together and mix well until it is combined.
- 3
Add 1/2 cup water into the sauce and mix everything until it's combined well.
- 4
In a small bowl, mix 2 teaspoons cornstarch with 4 teaspoons cold water, then add it to the sauce and stir to combine. Set the sauce aside for later.
Deep frying the chicken
- 1
Add in 10 tablespoons cornstarch to the chicken and mix until everything is well combined
- 2
In a wok, frying pan or deep fryer heat the oil to 350F (177C).
- 3
When the oil is hot, add the chicken into the oil one at a time. Fry it in small batches being careful not to overcrowd the oil, which can drop the oil temperature, which will make the chicken soggy.
- 4
Fry the chicken for about 5-6 minutes and set them aside on a plate with a paper towel or newspaper to absorb some of the oil.
- 5
Once all the chicken has finished deep-frying, add them all back into the deep fryer at the same time and fry it for 30 seconds. This will re-heat the chicken and the double frying will make the chicken crispier.
- 6
Remove the chicken from the deep fryer and set it aside for later.
Putting it together
- 1
In a wok or frying pan, set the stove to medium to medium-high heat and add 2 tablespoons of oil
- 2
When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 2 minutes. Careful not to burn it.
- 3
Add in the finely diced red peppers and cook them for 2 minutes.
- 4
Give the sauce a quick stir (the corn starch likes to settle at the bottom) and add it to the wok
- 5
Keep stirring the sauce until it thickens.
- 6
Once the sauce has thickened, turn off the heat on the stove and add the deep-fried chicken into the pan and mix it together with the sauce until the chicken is well coated.
- 7
If you are using cilantro as a garnish, toss it in now.
- 8
Enjoy with a bowl of rice!
Chicken Manchurian
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About this Recipe
Craving the irresistible flavors of Indian Chinese takeout without leaving your home? This Chicken Manchurian recipe brings the authentic, restaurant-style experience right to your kitchen, delivering a dish that's perfect for a weeknight treat or a special gathering.
What makes this Chicken Manchurian truly stand out is the perfect balance it strikes: incredibly crispy boneless fried chicken pieces expertly tossed in a rich, glossy sauce. This isn't just any sauce; it's a harmonious blend of spicy, savory, and sweet notes that creates a deeply satisfying, sticky glaze that coats every bite.
You're in for a treat with this Hakka-style Chicken Manchurian. Each forkful delivers tender, juicy chicken with a satisfyingly crisp exterior, enveloped in a rich, glossy sauce that hits all the right notes – spicy warmth, sweet undertones, and savory depth from ingredients like soy sauce, tomato paste, and a hint of oyster sauce. The fresh aromatics like ginger, garlic, and onion create a vibrant base, ensuring a complex flavor profile that tantalizes the palate.
While this recipe shines with boneless dark meat chicken, you can certainly use boneless chicken breast for a leaner option. For those who prefer less heat, simply adjust the amount of chilli powder or omit the bird's eye chili entirely. If you don't have rice vinegar, white vinegar can be used as a suitable substitute, and the recipe notes provide guidance for dark soy sauce alternatives.
Serve this versatile Chicken Manchurian as a crowd-pleasing appetizer that disappears quickly, or make it the star of your meal alongside fluffy steamed rice or classic Hakka noodles for a complete, satisfying feast.