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Close up of Chicken Manchurian in pot with a wooden spoon.

Chicken Manchurian (Crispy with Gravy)

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Chicken Manchurian is so popular that it's practically synonymous with Indo-Chinese cuisine. Crispy chicken enveloped in a spicy, tangy, sweet sauce...everything we love! This quick & easy recipe makes truly crispy chicken with an ample amount of sauce. Tested to perfection!!
Course Main Course
Cuisine Indian, Indo-Chinese, Pakistani
Diet Halal
Keyword Chicken Manchurian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 357
Author Izzah Cheema

Equipment

  • medium frying pan or heavy-bottomed pot
  • wok or large nonstick skillet

Ingredients

Chicken Marinade:

  • 1 lb boneless, skinless chicken thighs (preferable - more juicy) or breast cut into 3/4” cubes
  • 1 egg white whisked
  • 1 tsp soy sauce
  • 1 tsp rice vinegar or white vinegar
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 3 tbsp cornstarch

Dry Coating:

  • 1/3 cup all-purpose flour
  • 1/3 cup corn starch
  • 3/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp red chili powder or cayenne
  • 1/4 tsp raw cane sugar

Manchurian Sauce:

  • 3/4 cup vegetable stock or chicken stock
  • 1/3 cup tomato purée or tomato sauce from a can or jar
  • 2 tbsp ketchup I use Hunt's Natural or Heinz Organic
  • 2 tbsp chili garlic sauce preferably South-Asian style, or sub 1 tbsp Huy Fong Chili Garlic Sauce - See Note 1
  • 1 1/2 tbsp raw cane sugar may vary depending on sauces
  • 1 tbsp soy sauce
  • 3/4 tsp kosher salt
  • 1/2 tsp red chili flakes
  • 1/8 tsp white pepper or black pepper
  • 1 tsp cornstarch

Stir-Fry:

  • 2 tbsp neutral oil such as avocado oil plus more for frying chicken - See Note 2
  • 4 green onions (scallions) finely chopped white and light green parts, sliced green parts for garnish
  • 5 garlic cloves finely chopped or minced
  • 1- inch piece ginger finely chopped or minced
  • 1 small Thai (bird’s eye) green chili or Serrano pepper finely chopped

Garnish:

  • green parts of green onions
  • toasted or untoasted sesame seeds optional
US Customary - Metric

Instructions

  • Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a small bowl and lightly pat it dry. Toss with all ingredients listed under Chicken Marinade. Set aside.
  • Combine dry coating: In another medium bowl, combine the Dry Coating ingredients and set aside.
  • Make sauce: In a small bowl or large measuring cup, whisk together all the ingredients listed under Manchurian Sauce. Set aside.
  • Preheat oil: Heat a medium frying pan or heavy-bottomed pot over high heat. Add oil so that it’s at least 1/2”/1.27 cm deep. It should be deep enough so the chicken doesn’t stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320-350°F/175°C).
  • Fry chicken: Transfer half the chicken from its egg white marinade to the dry coating mixture. Toss to coat so that the dry coating adheres well. One at a time, lift the chicken, dust off the excess coating, and gently place the into the hot oil. Fry, turning occasionally, until golden and crispy, about 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Repeat with the remaining chicken.
    Frying chicken for Chicken Manchurian.
  • Stir-fry: Heat oil in a wok or large nonstick skillet over medium-high heat. Add the white and light green parts of the green onion, garlic, and ginger. Sauté for 1 minute. Then add the green chili pepper and stir fry for another 30 seconds, until the garlic and ginger are golden and beginning to brown. Stir in the sauce and allow to come to a simmer for about 2 minutes.
    Making sauce for Chicken Manchurian.
  • Toss: Add the chicken back to the wok and toss just until coated (quickly so not to lose the crisp!). Turn off the heat and garnish with green parts of the green onion and sesame seeds, if using. Serve immediately with white rice, fried rice, noodles, or by itself.
    Adding fried chicken to sauce to make Chicken Manchurian.

Video

Notes

Note 1: Adds hot, sour, and subtle sweet complexity. To lean more into South Asian flavors, I've tested with South Asian brands such as Mitchell’s or Maggi Hot & Sweet. But feel free to use Huy Fong Chili Garlic Sauce, Sriracha, or your favorite chili sauce (start with 1 tbsp so that it doesn’t get too spicy).
Note 2: Deep frying really doesn’t have to mean copious amounts of oil. I like to use just enough oil so that the chicken doesn’t touch the bottom of the pan. That said, I understand the hesitation with deep frying, which is why I've shared a less-crispy but pan-fried version that's also gluten-free.
To store and reheat: Store in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. If the sauce gets too thick, add a splash of stock or water.
Variations: See Variations for how to pan-fry the chicken, how to make it even more saucy, and how to add bell peppers.
Chicken marinade recipe adapted from J. Kenji Lopez-Alt's The Wok.

Nutrition

Calories: 357kcal | Carbohydrates: 38g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 2259mg | Potassium: 478mg | Fiber: 3g | Sugar: 10g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg