Crispy chicken, spicy-sweet Manchurian sauce, and bold Indo-Chinese flavors—this homemade Chicken Manchurian is faster, fresher, and way better than takeout!
Let me tell you a little story. Years ago, I was at this hole-in-the-wall Indo-Chinese restaurant with friends, and one of them insisted I try Chicken Manchurian. “Trust me,” they said. “It’s the best thing here.”
I wasn’t convinced. Chicken in a thick, spicy sauce? With soy sauce and ketchup? It sounded… confusing. But the moment that crispy, sauce-coated bite hit my tongue, my brain basically short-circuited. It was crunchy, tangy, garlicky, and just spicy enough to make me sit up straighter. I polished off the entire plate (barely sharing) and, by the time I left, I was already plotting how to recreate it at home.
Fast forward to today, and I’ve got the recipe down. This version is quick, crispy, and full of that bold, street-food-style flavor that makes you want to lick your plate clean (not saying I do… but I also won’t deny it).
So if you’re craving something packed with flavor, something that feels indulgent but is surprisingly easy to make—this Chicken Manchurian recipe is for you.
Why You’ll Love This Chicken Manchurian Recipe?
- Crispy But Saucy – You get that satisfying crunch and the glossy, sticky, flavor-packed sauce. Best of both worlds.
- 35-Minute Wonder – Faster than waiting for takeout to arrive, and definitely fresher.
- Customizable Heat Level – Love spice? Add extra chili sauce. Need it mild? Tone it down.
- Pairs With Anything – Serve it as an appetizer, over rice, or with noodles—it’s a winner either way.
- Straight-Up Addictive – Seriously, the flavors in this dish hit every part of your taste buds.
Ingredient Notes:
This dish is all about balance—crispy chicken, rich sauce, a little sweetness, a little heat. Let’s break it down:
- chicken breast – I like using boneless, skinless chicken breast for that perfect crisp-tender texture. But if you want something juicier, thighs work too.
- Cornstarch & Flour – This is where the magic happens. Cornstarch keeps the batter light and airy, while flour gives it a little extra crunch.
- Egg – Helps hold the coating together. Without it, your crispy dreams will fall apart—literally.
- Soy Sauce – Brings that deep, salty, umami kick. Low-sodium is great if you like controlling the salt.
- Red Chili Powder – Gives the chicken a little warmth. Not into heat? Swap for smoked paprika.
- Ginger & Garlic – Non-negotiable. If you skip these, your Manchurian sauce will feel like it’s missing its soul.
- Red Bell Pepper – Adds a bit of crunch and sweetness, because why not?
- Red Chili Sauce & Tomato Ketchup – The dynamic duo that gives Chicken Manchurian its signature sweet-spicy punch.
Pro Tip: If you want next-level crispiness, double-fry the chicken—once at a lower temp (325°F) to cook through, then again at a higher temp (375°F) for that serious crunch.
How To Make Chicken Manchurian?
Step 1. Marinate The Chicken
First things first—get that chicken prepped! Toss your bite-sized pieces in cornstarch, flour, egg, soy sauce, red chili powder, salt, and black pepper. Give it a good mix so everything is coated, then let it marinate for at least 30 minutes. This is key to infusing flavor and making sure your batter sticks.
Step 2. Fry It To Crispy Perfection
Heat up some oil and fry the chicken in batches—don’t just dump everything in at once unless you want sad, soggy chicken. Fry until golden and crispy, then set it aside on paper towels to drain.
Step 3. Make That Signature Sauce
Now, let’s talk sauce. In a hot skillet, sauté garlic, ginger, and bell peppers in a little oil. When your kitchen starts smelling amazing, it’s time to add the good stuff—soy sauce, red chili sauce, and ketchup. Stir well and let it simmer for a minute so all those flavors can blend together.
Want To Save This Recipe?
Step 4. Thicken It Up
Mix cornstarch with water to make a slurry (a fancy word for “thickener”), then stir it into the sauce. Within seconds, it’ll turn into that beautiful, glossy, restaurant-style Manchurian sauce.
Step 5. Toss In The Chicken & Serve
Add the crispy fried chicken into the pan, tossing until every piece is coated in sauce. Top with chopped green onions, take a step back, and admire your masterpiece.
Step 6. Enjoy!
Grab a plate, pile on some rice or noodles, and dig in. Warning: This disappears fast, so don’t be surprised if you don’t have leftovers.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of water—it’ll taste just as good as fresh!
- Freezer: The sauce freezes beautifully. Just store it separately from the chicken for up to 2 months. Fry fresh chicken when you’re ready to eat.
- Reheating Hack: Skip the microwave! It makes the chicken soggy. Use a pan to bring back the crisp.
Variations and Substitutions:
Want to tweak it? Here’s how:
- Vegetarian Version – Swap chicken for crispy cauliflower or paneer. Trust me, it’s just as good.
- Gluten-Free Option – Use gluten-free soy sauce and swap flour for rice flour.
- Extra Heat? – Add sliced green chilies or a dash of extra chili powder.
- Less Spicy? – Reduce the chili sauce and add a teaspoon of honey for a mellow, sweet twist.
- Air-Fryer Version – Skip deep frying! Air-fry at 375°F for 12-15 minutes, shaking halfway through.
What to Serve with Chicken Manchurian?
Wondering what goes well with this dish? Try these:
- Steamed Rice – Classic. Simple. Perfect.
- Fried Rice – More flavor = better meal.
- Hakka Noodles – The ultimate Indo-Chinese pairing.
- Steamed Veggies – Because balance is important (sometimes).
- Spring Rolls – Crunch on crunch = happiness.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Just fry the chicken and make the sauce separately. Toss them together right before serving.
Why is my chicken soggy?
If you mix the chicken with the sauce too early, it loses its crispiness. Add it at the last minute.
Can I bake instead of frying?
Yep! Bake at 400°F for about 20 minutes, flipping halfway. It won’t be as crispy, but still delicious.
If you’ve never made Chicken Manchurian at home, this is your sign to do it! It’s crispy, saucy, ridiculously flavorful, and honestly? Pretty addictive. Give it a try and let me know how it turns out—I wanna hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How To Make Chicken Manchurian
Ingredients
For the Chicken:
- 1 ½ lb chicken breast cut into 1-inch cubes
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 large egg beaten
- 2 tsp soy sauce
- ½ tsp red chili powder
- ½ tsp salt
- ¾ tsp black pepper
- Oil for frying
For the Manchurian Sauce:
- 2 tbsp olive oil
- 2 tsp ginger grated
- 2 tsp garlic minced
- 1 small red bell pepper diced
- 2 tbsp soy sauce
- 3 tbsp red chili sauce
- ¼ cup tomato ketchup
- 1 tsp cornstarch
- 2 tbsp water
- Chopped green onions for garnish
Instructions
Prepare the Chicken
- In a medium-sized mixing bowl, combine the chicken cubes with cornstarch, all-purpose flour, beaten egg, soy sauce, red chili powder, salt, and black pepper. Mix thoroughly, ensuring the chicken is evenly coated. Allow the mixture to marinate for at least 30 minutes to enhance flavor and texture.
Fry the Chicken
- Heat oil in a deep pan over medium-high heat. Once the oil reaches approximately 350°F (175°C), carefully add the chicken pieces in batches, ensuring they do not overcrowd the pan. Fry for approximately 4-5 minutes, or until golden brown and crisp. Remove the fried chicken using a slotted spoon and transfer it to a plate lined with paper towels to drain excess oil.
Prepare the Sauce
- In a large skillet or wok, heat olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 30-40 seconds until fragrant. Stir in the diced red bell pepper and cook for an additional 2-3 minutes until slightly softened.
Combine the Ingredients
- Add soy sauce, red chili sauce, and tomato ketchup to the skillet, stirring well to combine. Allow the sauce to simmer for 1-2 minutes to develop its rich flavor.
Thicken the Sauce
- In a small bowl, dissolve the cornstarch in water to create a slurry. Slowly pour the slurry into the skillet while stirring continuously. Cook for another minute until the sauce thickens to a glossy consistency.
Coat the Chicken and Serve
- Add the fried chicken to the skillet, tossing well to coat each piece with the sauce. Once fully combined, remove from heat and garnish with chopped green onions. Serve immediately over steamed rice or noodles.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
