Chicken Manchurian | How to make Chicken Manchur…

Please watch: “Ching’s Paneer Chilli Recipe” –~–
Chicken Manchurian is one of the most popular Indo Chinese recipes that is made with Chicken as one of the main ingredients.

Chicken Manchurian | Chinese Recipe


Chicken Manchurian Marination :

350 gms Chicken (Boneless Breast)
01 Egg
1/2 tsp Ginger Garlic Paste
1/2 tsp Salt
1/4 tsp White Pepper Powder
01 tsp Sugar
01 tsp Ajinomoto / MSG
01 tsp Vinegar
1/4 tsp Dark Soy Sauce
02 tbl Spoons Water
02 tbl Spoons Corn Flour
1/2 Cup All Purpose Flour
250 ml Sesame/Vegetable Oil (Deep Fry)


Chicken Manchurian Sauce :

03 Tbl Spoons Sesame/Vegetable Oil
01 Spring Onion Bulb (White Part)
01 Spring Onion Stalks (Green Part)
04 Garlic Cloves
01 inch Ginger
04 Green Chillies
200 ml Water / Chicken Stock
1/4 tsp Salt
01 tsp Sugar
1/4 tsp White Pepper Powder
01 tbl Spoon Dark Soy Sauce
01 tbl Spoon Vinegar
01 tbl Spoon Tomato Ketchup
02 tbl Spoons Red Chilli Sauce
02 tsp Cornflour in Water


Chicken Manchurian Cooking Instructions

1) Add all the above marination ingredients to a bowl and mix them well, add the diced chicken boneless breast cubes to this marinate and refrigerate for 15 minutes
in a freezer.

2) Add 1/2 Cup of all purpose flour on a plate and retrieve the bowl of marinated chicken from the freezer and coat each chicken piece with all purpose flour and deep fry the chicken manchurian at a medium flame for 3-4 minutes and extract them when they are 75% cooked.

3) Raise the flame of the kadai/vessel which contains the oil to very high and after a minute when the oil is very hot now add the 75% cooked chicken from Step 2), now the chicken manchurian will get a crisp coating at the top and from the inside it will be succulent.

4) Grab a skillet and put the flame to high, add the oil mentioned in the ingredients above, add spring onions, garlic cloves and ginger finely chopped, green chilies, water / chicken stock, salt, sugar, all other ingredients mentioned above, finally reduce the flame to low and add the corn flour mixed with water to thicken the sauce, it will thicken in a minute of cooking time.

5) Drop the cooked chicken manchurian pieces from Step 3) in the skillet with this amazing succulent chicken manchurian sauce, but before you do that make sure you have put off the flame, otherwise the chicken manchurian which is crisp will become soggy and soft/tender from the outside too.

6) Finally, garnish with fresh spring onion stalks/greens finely chopped and serve hot with chineese fried rice / noodles, enjoy with family and friends 🙂

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Post Author: MNS Master

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