Name: Chicken Manchurian
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indo-Chinese
Ingredients: 1 ½ lbs boneless chicken (preferably dark meat); ½ small onion (approx. 3–4 tbsp); 3–4 slices ginger (approx. 1½–2 tbsp); 3 cloves garlic (approx. 1½ tbsp); 1 tsp black pepper; ½ tbsp Indian chili powder (*see note); 1½ tbsp soy sauce; 3–4 tbsp water; 10 tbsp cornstarch (add just before frying); 2 tbsp tomato paste; 2½ tbsp sugar; 1 tbsp oyster sauce (*see note for substitution); 1½ tbsp dark soy sauce (*see note for substitution); 2 tbsp soy sauce; 1½ tbsp rice vinegar (or white vinegar); 1½ tsp Indian chili powder; 1–2 bird’s eye chili peppers, finely chopped (with seeds); ½ cup water; 2 tsp cornstarch; 4 tsp cold water; ½ red bell pepper, finely chopped; 2 tbsp reserved garlic-ginger-onion paste; Fresh chopped cilantro

Chicken Manchurian

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A crispy, saucy Indo-Chinese favorite! This Chicken Manchurian is loaded with bold flavors, sticky sauce, and deep-fried chicken—perfect with rice or noodles.

Author: Ella
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 3 servings
Category: Main Course, Takeout
Method: Deep Frying, Stir-Fry
Cuisine: Indo-Chinese, Chinese, Hakka

Ingredients

→ Chicken & Marinade:

1 ½ lbs boneless chicken (preferably dark meat)

½ small onion (approx. 3–4 tbsp)

3–4 slices ginger (approx. 1½–2 tbsp)

3 cloves garlic (approx. 1½ tbsp)

1 tsp black pepper

½ tbsp Indian chili powder (*see note)

1½ tbsp soy sauce

3–4 tbsp water

10 tbsp cornstarch (add just before frying)

→ Sauce:

2 tbsp tomato paste

2½ tbsp sugar

1 tbsp oyster sauce (*see note for substitution)

1½ tbsp dark soy sauce (*see note for substitution)

2 tbsp soy sauce

1½ tbsp rice vinegar (or white vinegar)

1½ tsp Indian chili powder

1–2 bird’s eye chili peppers, finely chopped (with seeds)

½ cup water

→ Cornstarch Slurry:

2 tsp cornstarch

4 tsp cold water

→ For Stir-Fry:

½ red bell pepper, finely chopped

2 tbsp reserved garlic-ginger-onion paste

→ Garnish (Optional):

Fresh chopped cilantro

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Instructions

Marinate the Chicken:

In a food processor, blend onion, ginger, and garlic into a fine paste.

Reserve 2 tbsp of this paste for later.

Cut chicken into 1-inch bite-sized pieces. Combine with the paste, soy sauce, chili powder, black pepper, and water.

Marinate in the fridge for at least 1 hour or overnight.

Just before frying, mix in the cornstarch until the chicken is fully coated.

Prepare the Sauce:
6. In a small bowl, mix tomato paste, oyster sauce, sugar, soy sauces, vinegar, chili powder, and chopped bird’s eye chili.
7. Add ½ cup water and stir.
8. Mix cornstarch slurry (cornstarch + cold water) and stir into sauce. Set aside.

Fry the Chicken:
9. Heat oil in a deep fryer or wok to 350°F (177°C).
10. Fry chicken in batches for 5–6 minutes until golden and crispy.
11. Optional: Double-fry all chicken for 30 seconds for extra crispiness. Set aside.

Combine:
12. In a wok, heat 2 tbsp oil. Sauté reserved ginger-garlic-onion paste until browned.
13. Add chopped bell pepper and cook for 2 minutes.
14. Stir sauce again (cornstarch settles) and pour into the wok. Stir until thickened.
15. Add fried chicken to the wok and toss to coat in sauce.
16. Garnish with chopped cilantro if using. Serve hot with rice or noodles.

Notes

Chili Powder: Use pure Indian chili powder (no added spices). Cayenne is a good substitute.

Oyster Sauce: Adds umami and depth; if unavailable, use half the amount of soy sauce with a pinch of sugar.

Dark Soy Sauce: Adds color and richness; substitute with regular soy sauce if needed.

Double-frying makes the chicken extra crispy.

Adjust chili level to taste.

Find it online: https://elladishes.com/chicken-manchurian/