Chicken Manchurian: Indo-Chinese Fusion Delight 🍗🔥🥢

Chicken Manchurian is one of the most iconic Indo-Chinese dishes, combining the spicy, tangy, and savory flavors of Indian spices with the umami-rich elements of Chinese cooking. With crispy fried chicken chunks tossed in a thick, flavorful Manchurian sauce, this dish has become a staple at Indian-Chinese restaurants worldwide.

Originating in the 1950s from Kolkata’s Chinatown, Indo-Chinese cuisine evolved as Chinese immigrants in India adapted their traditional recipes to suit the bold, spicy Indian palate. Chicken Manchurian is now a beloved comfort food that pairs perfectly with fried rice, noodles, or simply on its own.

In this guide, we will explore:

✔ The origins and popularity of Chicken Manchurian.
✔ The key ingredients that create its signature taste.
✔ Step-by-step recipes for dry and gravy versions.
✔ Pro cooking tips for restaurant-style Chicken Manchurian.
✔ Perfect pairings to enjoy this Indo-Chinese favorite.

The Origin and Popularity of Chicken Manchurian

✔ Indo-Chinese cuisine was created by Chinese immigrants in India, especially in Kolkata’s Chinatown, blending Chinese cooking techniques with Indian flavors.
✔ The term “Manchurian” doesn’t originate from the Chinese region of Manchuria but was created as a fusion dish by Nelson Wang, an Indian-Chinese chef in Mumbai.
✔ Over time, Chicken Manchurian became a must-have at Indian restaurants, dhabas, and street food stalls.

📌 Fun Fact: There are many versions of Manchurian—including Vegetable Manchurian, Gobi (Cauliflower) Manchurian, and Paneer Manchurian, making it a versatile dish.

Key Ingredients for Chicken Manchurian

1. Chicken (The Base) 🍗

✔ Boneless chicken (chicken breast or thigh) is used for bite-sized pieces.
✔ Coated in cornstarch and flour for a crispy texture.

2. Manchurian Sauce (The Soul of the Dish) 🍜

✔ Garlic & Ginger – The essential base of Indo-Chinese cooking.
✔ Soy Sauce (Dark & Light) – Adds deep umami and salty richness.
✔ Vinegar – Gives the dish its signature tanginess.
✔ Tomato Ketchup – Balances out the spiciness with mild sweetness.
✔ Green Chilies & Red Chili Sauce – Provides the perfect heat.
✔ Cornstarch Slurry – Thickens the sauce for a glossy, restaurant-style finish.

📌 Secret Ingredient: MSG (Ajinomoto) is often used in restaurants for that signature Indo-Chinese depth of flavor, but it can be omitted if preferred.

Chicken Manchurian Variations: Dry vs. Gravy

1. Dry Chicken Manchurian 🔥

✔ Best served as an appetizer or snack.
✔ Chicken pieces are crispy and coated lightly in sauce.
✔ Ideal for parties, street food, and quick bites.

📌 Pair with: Chili Garlic Noodles or Hakka Noodles for a spicy kick.

2. Chicken Manchurian Gravy 🍜

✔ Served as a main course with rice or noodles.
✔ Includes extra sauce, making it richer and more comforting.
✔ Great for soaking up the flavors with steamed rice.

📌 Pair with: Vegetable Fried Rice or Egg Fried Rice for a complete meal.

Step-by-Step Recipe: Restaurant-Style Chicken Manchurian

Ingredients (Serves 4-5)

For the Crispy Chicken:

✔ 500g boneless chicken (cut into small cubes)
✔ ¼ cup all-purpose flour
✔ ¼ cup cornstarch
✔ 1 egg (optional, for extra crispiness)
✔ ½ tsp salt
✔ ½ tsp black pepper
✔ ½ tsp soy sauce
✔ Oil for deep frying

For the Manchurian Sauce:

✔ 1 tbsp oil
✔ 1 tbsp garlic (finely chopped)
✔ 1 tbsp ginger (finely chopped)
✔ 2 green chilies (slit or finely chopped)
✔ 1 small onion (cubed)
✔ 1 small bell pepper (cubed, any color)
✔ 2 tbsp soy sauce (1 tbsp light + 1 tbsp dark)
✔ 1 tbsp vinegar (white or rice vinegar)
✔ 1 tbsp tomato ketchup
✔ 1 tsp red chili sauce (adjust to spice preference)
✔ ½ tsp sugar (balances flavors)
✔ 1 tsp black pepper powder
✔ 1 tbsp cornstarch mixed with 3 tbsp water (cornstarch slurry)
✔ 2 tbsp spring onions (for garnish)

📌 Pro Tip: Adjust the amount of cornstarch slurry based on whether you want a dry or gravy version.

Step 1: Prepare the Crispy Chicken

✔ In a bowl, mix chicken, flour, cornstarch, egg, salt, pepper, and soy sauce.
✔ Heat oil in a deep pan and fry chicken pieces until golden brown and crispy (5-6 minutes).
✔ Remove and drain on a paper towel.

📌 Double Frying Technique: For extra crunch, fry the chicken once, let it rest for 5 minutes, and fry it again for 30-40 seconds.

Step 2: Prepare the Manchurian Sauce

✔ Heat 1 tbsp oil in a wok or large pan.
✔ Sauté garlic, ginger, and green chilies until fragrant.
✔ Add onions and bell peppers, stir-frying for 1-2 minutes (keep them slightly crunchy).
✔ Stir in soy sauce, vinegar, tomato ketchup, red chili sauce, sugar, and black pepper.
✔ Pour in the cornstarch slurry and let the sauce thicken (1-2 minutes).

📌 Secret to Perfect Sauce: Cook on high heat to achieve that authentic wok-fried flavor.

Step 3: Toss in the Fried Chicken

✔ Add the crispy fried chicken to the sauce and toss well to coat.
✔ Garnish with chopped spring onions and serve hot.

📌 For Chicken Manchurian Gravy: Add ½ to 1 cup water or chicken broth before the cornstarch slurry and let it simmer.

Perfect Pairings for Chicken Manchurian

✔ Veg or Egg Fried Rice – Soaks up the flavorful sauce beautifully.
✔ Hakka Noodles – Adds a crunchy, chewy contrast to the dish.
✔ Garlic Naan or Paratha – Unconventional but delicious!
✔ Steamed Jasmine Rice – A light and simple option.

📌 Best Drink Pairing: A chilled sweet lime soda or iced lemon tea complements the dish’s spicy notes.

Pro Cooking Tips for the Best Chicken Manchurian

✔ Use Chicken Thighs for Extra Juiciness – Thigh meat stays tender and flavorful.
✔ High Heat is Key – Cook in a hot wok or pan for that restaurant-style finish.
✔ Don’t Overcrowd the Fryer – Fry in batches to ensure crispy chicken.
✔ Balance Sweet, Spicy & Tangy Flavors – Adjust soy sauce, vinegar, and sugar to taste.

📌 Secret for Extra Crispiness: Add a pinch of baking soda to the batter for an even lighter, crunchier texture.

Conclusion: A Must-Try Indo-Chinese Classic

Chicken Manchurian is the perfect fusion dish, blending Chinese techniques with Indian flavors. Whether you prefer it dry as an appetizer or gravy-style with rice, this dish is a dingdongtogel crowd-pleaser.

💬 Have you tried making Chicken Manchurian at home? What’s your favorite Indo-Chinese dish? Share your thoughts below! 🥢🔥🍗