Chicken Manchurian

Chicken Manchurian is a signature Indo‑Chinese dish made with crispy fried chicken pieces tossed in a glossy, tangy, spicy‑sweet sauce, often served with fried rice or Hakka noodles. It’s one of the most popular fusion dishes across Indian Restaurants

Ingredients

• 500 g boneless chicken (cut into small cubes)

• 2 tbsp cornflour

• 2 tbsp all‑purpose flour

• 1 egg (optional, for binding)

• 1 tsp soy sauce

• Salt & pepper to taste

• Oil for frying

For the sauce

• 2 tbsp oil

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 2 green chilies (slit)

• 1 medium onion (diced)

• 1 capsicum (diced)

• 2 tbsp soy sauce

• 1 tbsp chili sauce

• 2 tbsp tomato ketchup

• 1 tsp vinegar

• ½ cup water or stock

• 1 tsp cornflour mixed with 2 tbsp water (slurry)

• Spring onions for garnish

Method

1. Dust chicken cubes with cornflour, flour, egg, soy sauce, salt, and pepper. Stir‑fry until golden and crisp. Set aside.

2. Heat oil in a wok, sauté garlic, ginger, and chilies until fragrant.

3. Add onion and capsicum, stir‑fry for 2 minutes.

4. Add light soy sauce, chili sauce, , vinegar, and water/stock. Bring to a simmer.

5. Stir in cornflour slurry to thicken.

6. Toss fried chicken into the sauce until coated.

7. Garnish with spring onions.

Serve with burnt garlic rice or hakka noodles