Chicken Manchurian
Chicken Manchurian Recipe – A classic Indian-Chinese fusion dish with spicy deep-fried pieces of chicken and sweet bell pepper. We also share a healthy version made without breading or frying!
Why We Love This Chicken Recipe
Chicken Manchurian is a very popular deep-fried dish, often served as an appetizer or a main dish over rice. It is true fusion food, considered Indo-Chinese cuisine or Bengali cuisine, from the region between India and China. But although it is a deliciously bold and flavorful entree, it’s surprisingly easy to prepare at home.
To make traditional restaurant-style Chicken Manchurian, you first bread and deep fry chicken pieces, then stir fry them in a sweet tomato-based glaze with crushed red pepper flakes, ginger, garlic, and peppers. From start to finish the meal comes together in less than an hour!
We’re sharing a simplified traditional recipe today. But that’s not all! Keep reading for tips to skip the breading and deep frying to make a healthier version.
Ingredients You Need
For the Chicken:
- Chicken pieces – your choice of boneless skinless chicken breast, chicken thighs, or a combination of both
- Egg – necessary for the breading to stick to the chicken
- Cornstarch – to make the breading super crisp
- All-purpose flour – substitute gluten-free flour if you like
- Soy sauce – low sodium, or coconut aminos
- Spices – garlic powder, salt, and pepper
- Fry oil – canola, vegetable, or peanut oil
For the Manchurian Gravy Sauce and Stir Fry:
- Sesame oil – a light nutty oil classic to use in Chinese cooking
- Red bell pepper – or green bell pepper, seeded and chopped
- Scallions – AKA green or spring onions, chopped and divided
- Ginger – freshly grated (or ginger garlic paste)
- Asian sweet chili sauce – this sauce is more sweet than spicy
- Tomato ketchup – the tanginess balances the sweet and salty flavors
- Soy sauce – low sodium, or coconut aminos
- Crushed red pepper – optional (or finely chopped red chilies or red chili powder)
- Sesame seeds – to garnish
How to Make Manchurian Chicken
Set out a large mixing bowl and a cutting board. Chop the boneless skinless chicken into 1-inch bite-size pieces and place them in the bowl. Crack the egg over the chicken, and add in the cornstarch, flour, soy sauce, garlic powder, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Mix with your hands until all the chicken pieces are coated, and the batter is smooth.
Allow the chicken pieces to rest as you prepare the remaining ingredients.
Set out a small bowl, and combine the sweet chili sauce, ketchup, soy sauce, and crushed red pepper. Mix well and set aside.
Set a medium sauce pot over high heat. Attach a cooking thermometer to the side of the pot with a tip down in the oil. Set a holding plate to the side of the pot, lined with paper towels.
Once the oil reaches 350°F, carefully drop 10 to 15 chicken pieces in the oil at a time. Do not overcrowd the pot. Stir, and allow the chicken to cook for 3 to 4 minutes until golden brown. (Lower the heat if needed, but be sure to let the oil come back up to frying temperature between batches.)
Then use a skimmer to scoop the fried chicken pieces out of the hot oil and place them on the holding plate. Repeat until all the chicken is cooked.
Meanwhile, set a large skillet (or wok) over medium heat. Add 1 tablespoon of sesame oil to the skillet. Once hot, place the red bell pepper, scallion whites, minced garlic, and grated ginger in the skillet. Stir fry for 2 to 3 minutes until the scallions and peppers are slightly softened.
Then pour in the Manchurian sauce mix and stir well to combine. Keep the sauce warm.
Get the Complete (Printable) Chicken Manchurian Recipe Below. Enjoy!
Once all the fried chicken pieces come out of the hot oil, turn off the heat. Then carefully pour the chicken pieces into the warm Manchurian sauce.
Toss well to coat. Then sprinkle in the scallion greens, and sesame seeds. Serve immediately.
How to Make Healthy Chicken Manchurian without Breading
It’s easy to make this a lighter chicken Manchurian recipe with no breading!
Skip dredging the chicken in egg wash and flour. Instead, simply pan-sear small chicken pieces in a skillet, then toss them in the Manchurian sauce.
This healthier version won’t have the tantalizing deep-fried crust, but does cut out quite a few calories – and still has those deliciously bold spicy and sweet flavors you love!
Serving Suggestions
Serve the chicken and peppers warm with fluffy white rice, brown rice, or fried rice. Or keep things low carb and enjoy with Roasted Cauliflower Rice!
Make it a complete meal and pair Manchurian-style chicken with other favorite Indo-Chinese dishes. We love these classic Chinese Dumplings (Potstickers), Panda Express Super Greens, or Stir-Fried Mushrooms.
Frequently Asked Questions
The flavor starts as fairly sweet, but has a vibrant spicy taste that comes up quickly and lingers for a bit. But it is easy to adjust the heat level by adding more or less crushed red pepper… You can even omit the pepper entirely for a mild Manchurian sauce!
Let’s be honest: Unfortunately, breaded and deep-fried food is never “healthy.” But you can cut down on the carbs, calories, and fat by skipping the breading and frying process.
Manchurian sauce has a balance of sweet and spicy flavors, with a tomato base and bell peppers. Szechuan, on the other hand, uses very spicy Szechuan peppers in a thick, sticky hoisin-based sauce.
This recipe is great for meal prepping! Let the chicken cool completely, then transfer it to an airtight container and keep it in the fridge for up to 4 days.
Looking for More Easy and Delicious Dinner Recipes? Be Sure to Try:
- Easy Vegan Stir Fry Sauce (with Noodles)
- (Better Than Panda Express) Kung Pao Chicken
- Firecracker Chicken Recipe
- Black Pepper Chicken Stir Fry
- Skinny Chinese Orange Chicken
Chicken Manchurian Recipe
Ingredients
For the Chicken –
- 1 ½ pounds chicken
- 1 large egg
- ¼ cup cornstarch
- 3 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- Salt and pepper
- 1 cup fry oil canola, vegetable, peanut
For the Manchurian Sauce and Stir Fry –
- 1 tablespoon sesame oil
- 1 red bell pepper seeded and chopped into 1 inch cubes
- 1 cup chopped scallions divided
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ½ cup Asian sweet chili sauce
- ¼ cup ketchup
- 1 tablespoon soy sauce
- ¼ – ½ teaspoon crushed red pepper
- 1 teaspoon sesame seeds
Instructions
- Set out a large mixing bowl and a cutting board. Chop the boneless skinless chicken into 1 inch bite-size pieces and place them in the bowl. Crack the egg over the chicken, and add in the cornstarch, flour, soy sauce, garlic powder, ½ teaspoon of salt and ½ teaspoon of ground black pepper. Mix with your hands until all the chicken pieces are coated, and the batter is smooth. Allow the chicken pieces to rest as you prepare the remaining ingredients.
- Chop the bell pepper and scallions. Separate the scallions into whites and greens. Mince the garlic and grate the ginger.
- Set out a small bowl, and combine the sweet chili sauce, ketchup, soy sauce, and crushed red pepper. Mix well and set aside.
- Set a medium sauce pot over high heat. Attach a cooking thermometer to the side of the pot with a tip down in the oil. Set a holding plate to the side of the pot, lined with paper towels.
- Once the oil reaches 350°F, carefully drop 10 to 15 chicken pieces in the oil at a time. Stir, and allow the chicken to cook for 3 to 4 minutes until golden brown. (Lower the heat if needed.) Then use a skimmer to scoop the fried chicken pieces out of the hot oil and place them on the holding plate. Repeat until all the chicken are cooked.
- Meanwhile, set a large skillet over medium heat. Add 1 tablespoon of sesame oil to the skillet. Once hot, place the red bell pepper, scallion whites, minced garlic, and grated ginger to the skillet. Stir fry for 2 to 3 minutes until the scallions and peppers are slightly softened. Then pour in the Manchurian sauce mix and stir well to combine. Keep the sauce warm.
- Once all the fried chicken pieces come out of the hot oil, turn off the heat. Then carefully pour the chicken pieces into the warm Manchurian sauce. Toss well to coat. Then sprinkle in the scallion greens, and sesame seeds. Serve immediately.
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
It was my first time making this chicken Manchurian and it was scrumptious and addicting! And it’s spicy! New fav!
Thanks for sharing a no-fry option. I simply browned the chicken in a bit of butter and olive oil before making the sauce. Even without deep frying, it was simply delicious!
Haven’t made it yet but it looks so yummy. Can’t wait to try it. Thanks for all the great recipes.