Chicken Manchurian

Why You’ll Love This Recipe

I love how this dish brings together the best of both worlds—crispy, golden fried chicken and a punchy, saucy coating that clings to every piece. It’s restaurant-quality but totally doable at home. The marinade packs tons of flavor into the chicken itself, and the sauce delivers that perfect balance of sweet, salty, spicy, and tangy. It’s also easy to make ahead, and I can adjust the spice level based on who I’m cooking for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• 1½ lbs boneless chicken (preferably dark meat)

• ½ sweet red bell pepper, finely chopped

• 2 tablespoons reserved garlic-ginger-onion mix (from marinade)

Chicken Marinade

• ½ small onion (approx. 3–4 tablespoons)

• 3–4 slices ginger (1½–2 tablespoons)

• 3 cloves garlic (1½ tablespoons)

• 1 teaspoon black pepper

• ½ tablespoon Indian chili powder (or cayenne)

• 1½ tablespoons soy sauce

• 3–4 tablespoons water

• 10 tablespoons cornstarch (added just before frying)

Manchurian Sauce

• 2 tablespoons tomato paste

• 2½ tablespoons sugar

• 1 tablespoon oyster sauce

• 1½ tablespoons dark soy sauce (or substitute with regular soy sauce + pinch of sugar)

• 2 tablespoons soy sauce

• 1½ tablespoons rice vinegar (or white vinegar)

• 1½ teaspoons chili powder

• 1–2 bird’s eye chili peppers, finely chopped

• ½ cup water

Cornstarch Slurry (for thickening sauce)

• 2 teaspoons cornstarch

• 4 teaspoons cold water

Garnish

• Fresh chopped cilantro (optional)

Directions

Marinate the Chicken

1. I blend onion, ginger, and garlic into a fine paste using a food processor. I set aside 2 tablespoons for later.

2. I cut the chicken into bite-sized 1-inch pieces and marinate it with the paste, soy sauce, chili powder, black pepper, and water. I let it sit in the fridge for at least 1 hour (overnight is even better).

3. Just before frying, I add cornstarch to the marinated chicken and mix until fully coated.

Prepare the Sauce

1. In a bowl, I combine tomato paste, sugar, oyster sauce, dark soy sauce, regular soy sauce, vinegar, chili powder, and chopped bird’s eye chilis.

2. I mix in ½ cup of water and stir until smooth.

3. I prepare the slurry by mixing 2 teaspoons cornstarch with 4 teaspoons cold water, then add it to the sauce.

Deep Fry the Chicken

1. I heat oil in a deep pan or wok to 350°F (177°C).

2. I fry the chicken in batches, being careful not to overcrowd the pan. Each batch takes about 5–6 minutes.

3. Once all the chicken is fried, I return it all to the oil for a second fry—just 30 seconds—for extra crispiness. Then I set it aside on paper towels.

Finish the Dish

1. I heat 2 tablespoons oil in a wok and sauté the reserved garlic-ginger-onion mix until golden (about 2 minutes).

2. I add the chopped red bell pepper and cook for another 2 minutes.

3. I stir the sauce mixture and pour it into the wok, cooking until it thickens into a glossy glaze.

4. I turn off the heat, toss the fried chicken into the sauce, and coat everything evenly.

5. If I’m using cilantro, I add it as a garnish before serving.

Servings and timing

This recipe makes about 3 servings as a main dish or 4–5 servings as an appetizer.

• Prep time: 30 minutes

• Cook time: 30 minutes

• Total time: 1 hour

Variations

I sometimes add sautéed onions, green bell peppers, or scallions for more texture and color. To make it spicier, I use more bird’s eye chilies or add a splash of hot sauce. When I’m in a hurry, I skip the double frying—though I love the crunch it adds. And for a healthier version, I’ve tried air-frying or shallow-frying the chicken, though the texture isn’t quite the same.

Storage/reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in a pan over medium heat to help the sauce come back to life. If needed, I splash in a bit of water to loosen it up. I don’t recommend microwaving since it can make the chicken soggy. If freezing, I freeze the cooked chicken and sauce separately and combine them after reheating.

FAQs

Can I bake or air-fry the chicken instead of deep frying?

Yes, I’ve baked the chicken at 400°F for about 20 minutes or used an air fryer at 375°F for around 15 minutes. While it’s not quite as crispy as deep frying, it still works well.

What kind of chicken is best for this recipe?

I prefer boneless chicken thighs because they stay juicier after frying. Chicken breasts work too but tend to be a little drier.

Is this dish really spicy?

It can be, depending on how much chili you use. I adjust the spice level by adding more or fewer chilies or using a milder chili powder.

Can I make this ahead of time?

Yes, I often fry the chicken and make the sauce separately ahead of time. When I’m ready to serve, I reheat the sauce, toss in the chicken, and serve it hot.

What should I serve with Chicken Manchurian?

I usually pair it with steamed basmati rice, fried rice, or Hakka noodles. It also works great on its own as an appetizer.

Conclusion

Chicken Manchurian is one of those dishes I turn to when I’m craving something bold, crispy, and coated in a sticky, flavorful sauce. It’s a dish that’s just as perfect for a dinner party as it is for a cozy night in. With a little prep and the right balance of spice and sweetness, it comes together beautifully every time.

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