Chicken Manchurian Recipe / Chicken Manchurian Dry / Indo Chinese Chicken Manchurian / How to Make Chicken Manchurian.
Returning to blogging after a long gap.. Please excuse for the same.
Chicken Manchurian is not an authentic Chinese dish, but is a fusion dish from Indo Chinese cuisine. Since we are using many Chinese ingredients like soya sauce, tomato sauce, chilli sauce, corn flour etc. for the Indian taste buds, we call it as Indo Chinese dish. Chilli chicken and Chicken Manchurian are two dishes that taste different but made similarly.
Chicken Manchurian is a delicious dish. This is an inevitable chicken dish in the menu of most of the Indian restaurants. We can serve it with Chicken Fried Rice.
Manchurian dishes look little darker in colour due to the liberal use of soya sauce, but mine turned out to be brighter in colour since I minimized the use of soya sauce.
Please check Aloo 65 too. Here goes the recipe of chicken manchurian.
Preparation Time: 10 minutes
Calories: 302 / serving
Ingredients for Chicken Manchurian:
Chicken – 500 grams (boneless breast pieces)
Capsicum / Bell Peppers – 1 cup (cubed)
Spring Onion greens – ¼ cup
For the Batter:
Egg white – of 1 egg
Pepper Powder – ¼ tsp.
Homemade Ginger Garlic Paste – 1 tbsp.
Soya Sauce – 1 tsp.
Corn Flour – 1 ½ tbsp.
All Purpose Flour / Maida – 2 tbsp.
Kashmiri Chilli Powder – 4 pinches (optional)
Salt – to taste
For the Sauce:
Onion – 1 small (chopped finely)
Spring Onion White / scallion white – ¼ cup
Ginger – 1 tbsp. (diced)
Garlic – 3 big cloves (diced)
Soya Sauce – 3 tbsp. (light)
Red Chilli Sauce – 3 tbsp.
Tomato Sauce – 3 tbsp. (Optional)
Vinegar – 1 ½ tsp.
Chicken stock – 1 cup (or water)
Corn Starch – 2 tbsp.
Water – 4 tbsp. to mix with corn flour.
Salt – to taste
How to Make Chicken Manchurian:
Marinate chicken – In a mixing bowl mix together the ingredients given under ‘for the batter’. Mix well and add the chicken pieces. Mix again and set aside for at least 1 hour.
On a medium flame heat oil until hot enough to fry. Deep fry chicken until golden and crisp. Remove the fried chicken to a kitchen towel. Set aside.
For making sauce – in a small bowl mix corn flour and water to a smooth paste. In another bowl, mix soya sauce, tomato sauce, vinegar and red chilli sauce. Set aside.
Heat oil in a pan. Add chopped ginger and garlic, sauté it for few seconds or until aromatic. Then add onions and scallion whites until translucent. Add Capsicum and sauté for further couple of minutes.
Pour all sauces mixture and mix well. Stir it continuously. When they begin to bubble, add in the corn flour mixture. Give it a good stir as the corn flour tends to thicken fast and form lumps. Next add the chicken stock or if you don’t have that you can add water.
When this sauce begins to bubble and thicken, taste it and adjust the salt or any sauces according to your taste now. Turn off the heat. Now add the fried chicken to the sauce and sauté well. Stir and coat the chicken with the sauces.
Your Chicken Manchurian is now ready to be served. Sprinkle some green spring onion. Serve it hot.
My Recipe Notes on Indo Chinese Chicken Manchurian:
1. Use boneless breast pieces of chicken or you can also make it with boneless chicken thighs.
2. Marinate the chicken pieces minimum for 45 minutes as it tenderize the chicken.
3. Fry chicken pieces till golden brown for the crunchy flavour. Don’t over fry chicken as it will turn hard.
4. Make sure the chicken is cooked completely inside before you add it to the sauce.
5. Preferably use chicken stock instead of water.
6. Don’t add too much salt, chicken is already marinated with salt. Soy sauce is salty in nature too, so be careful while adding salt.
7. You can avoid adding chilli powder in the batter. Instead add green chillies while sautéing onion.
8. Separate the green and white part of the spring onion. Use the white part while frying the onion and green part to garnish.
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Learn how to make Indo Chinese dry Chicken Manchurian. Here the chicken is coated with egg, corn flour, salt, and ginger garlic paste and fried till golden brown before adding them to the sauce.