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Chicken Manchurian With Homemade Sauce

Tanvi Srivastava
Savory and so good, this recipe includes two different ways of making Chicken Manchurian — either as tender chicken meatballs or with deep fried chicken pieces. This Indo Chinese dishis tangy, spicy, and perfect for dinner tonight.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 440 kcal

Ingredients
  

For The Manchurian Sauce

  • ½ tablespoon corn starch
  • 2 tablespoon water
  • 3 tablespoon oil
  • ⅓ cup onion finely chopped
  • 1 tablespoon ginger finely chopped
  • 2 tablespoon garlic finely chopped
  • 3-4 green chilies (hot), adjust quantity to taste
  • 3 scallions white & green parts chopped separately
  • 1 tablespoon cilantro stems finely chopped
  • 1.5 tablespoon dark soy sauce
  • 1.5 tablespoon red chilli sauce or sriracha
  • 1 tablespoon ketchup
  • 1.5 tablespoon green chilli sauce
  • 1 teaspoon salt adjust quantity to taste
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey or brown sugar
  • 1 cup chicken stock
  • 1 teaspoon vinegar

For The Chicken Meat balls

  • 450 g ground chicken
  • 2 tablespoon garlic finely chopped
  • 2 tablespoon cilantro finely chopped
  • 1 tablespoon ginger finely chopped
  • ½ tablespoon red chili flakes adjust to taste
  • 1 teaspoon soy sauce
  • 2 teaspoon corn starch
  • 1 egg beaten
  • 1 teaspoon salt
  • Oil for deep frying

For Deep Fried Chicken Pieces

  • 450 g chicken
  • 1 egg
  • ½ tablespoon soy sauce
  • 1 teaspoon garlic paste
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
  • ¼ cup corn starch corn flour

Instructions
 

FOR CHICKEN MEATBALLS (OPTION 1)

  • Mix all the listed ingredients except oil in a large bowl. Gently mix everything together using spatula at first and then if needed with hands without squishing a lot. Let the mix rest for 10-15 minutes. If you feel its too sticky (depends on water content of your chicken mince, add another tablespoon of cornstarch). Oil your palms and make lime sized balls with the mixture.You should get about 12-15. Cook using one of the methods below.
  • If you are baking:- Preheat oven to 375 F. Line a large sheet with parchment paper. Place the chicken meatballs in a single layer and spray or brush linberally with oil. Bake for 8-10 minutes or until cooked fully.
  • If you are deep frying - Heat up 3 inch oil in a frying pan. Fry chicken meatballs a few at a time until golden and crispy on medium heat. Pick using a slotted spoon and drain on a paper towel. Set the cooked chicken meatballs aside. 

FOR DEEP FRIED CHICKEN PIECES (OPTION 2)

  • Using a sharp knife, cut boneless chicken thigs into 1.5 inch pieces.
  • Add soy sauce, egg, garlic paste, ginger, salt & pepper to a large bowl. Whisk together until smooth. Pour over the chicken and toss to coat well. Let stand for 15 minutes. You can do the chopping for manchurian sauce in the mean time.
  • Heat up 3 inch oil in a frying pan. Sprinkle cornstarch over the chicken and mix. Drop the chicken pieces in hot oil and deep fry until cripsy golden brown. Drain on a paper towel and let deep-fried chicken stand while you make the salt.

MAKE THE CHICKEN MANCHURIAN SAUCE

  • Chop the onion, garlic, ginger, cilantro stems,  spring onions (white and green part seperate) before you start cooking the sauce.
  • In a small bowl, prepare the cornstarch slurry by blending cold water with corn starch and set aside.
  • In a wok, heat up oil on high. Add onion, garlic, ginger, green chili, cilantro stems and spring onion white parts all at once. Stir-fry on high heat for approximately 1 to 1.5 minutes until the vegetables become slightly tender without browning. They should maintain their crunch and color.
  • Introduce all the sauces next - dark soy sauce, red chilli sauce, green chilli sauce, ketchup, red chili sauce, black pepper, and salt. Fry for 20-25 seconds or until they become slightly bubbly. At this stage caramalization of sugar in soya sauce happens and contributes to the flavor of the sauce.
  • Now add the chicken stock(or water). Bring to a slow boil. Pour the cornstarch slurry. Cook for around 2-3 minutes until the sauce thickens.
  • Add the honey & vinegar, mix, taste and adjust the salt in the sauce 
  • Switch off the stove. Add the cooked chicken meatballs or crispy chicken (whichever you are using) along with scallion green parts and chopped coriander leaves. Toss well to coat the chicken. Serve rightaway with fried rice or hakka noodles.

Notes

  • My Top Tip - Chop all the vegetables and measure ingredients before you begin cooking. This tip applies to any kind of indo chinese dish that you make. Keep in mind that chinese food is all about texture. Once you start stir frying, if you pause to chop the vegetables or fetch ingredients, the contents of wok will over cook.
  • If possible, use a chinese wok. The construction & material of wok really helps preserve the texture of the sauce and chicken.
  • Chicken Manchurian tastes best when its made and served right away. You can do the chopping and measuring ahead but don't make the manchurian ahead of time. Deep fry the chicken and make manchurian sauce only at the time you want to serve.
  • Try to finish the quanity that you make in one go. Chicken manchurian does not store, reheat or freeze well.
  • Don't use flavored oils like olive oil or coconut oil for making the sauce. Neutral oils are best for the sauce. 
  • Use any medium diced vegetables like green bell pepper, broccoli, mushroom, baby corn etc in this recipe. Add them after the onions ginger & garlic have finished frying. 

Nutrition

Calories: 440kcalCarbohydrates: 21gProtein: 25gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 141mgSodium: 1876mgPotassium: 828mgFiber: 2gSugar: 9gVitamin A: 394IUVitamin C: 9mgCalcium: 43mgIron: 2mg
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