About the Dish
If there’s one dish that can set your taste buds on fire (in the best way possible!), it’s Dry Chicken Manchurian. Imagine crispy, golden-fried chicken bites, tossed in a sizzling hot wok with garlic, ginger, soy sauce, and fiery chilies, all coated in a glossy, finger-licking Manchurian sauce. It’s spicy, tangy, slightly sweet, and packed with umami goodness—basically, a flavor explosion in every bite! Indo-Chinese is definitely one of my top fav cuisines for all times. It used to be the go to food for me and my cousins, weather it was after a long day when none of us wanted to cook, or just an evening outing that we all knew would end at the Chinese Restaurant.
Born from the genius fusion of Indian spice and Chinese technique, this dish is a street food superstar, a restaurant favorite, and the ultimate party snack. The sauce clings perfectly to the crispy chicken, making it irresistibly bold and crunchy. Topped with fresh spring onions, it’s best devoured straight from the pan, maybe with some Hakka noodles or fried rice on the side—but let’s be real, it barely lasts that long!
In India, Chicken Manchurian is everywhere—from street stalls to fine dining, it’s the ultimate spicy, crispy, and addictive Indo-Chinese favorite. Whether at family dinners, parties, or late-night cravings, this dish is a go-to for its bold flavors and perfect crunch. No matter where you are, when the craving strikes, Manchurian always delivers. One bite, and you’re hooked. It’s crunchy, saucy, spicy, and ridiculously delicious—exactly the kind of Indo-Chinese magic we can’t get enough of!
Recipe
Ingredients
Directions to make
For the Fried Chicken
- 500g boneless chicken (cut into bite-sized pieces)
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp ginger-garlic paste
- ½ tsp black pepper powder
- 1 tsp red chili powder
- 1 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 egg (optional, for extra crispiness)
- Salt to taste
- Oil for deep frying
For the Manchurian Sauce
- 2 tbsp oil
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2-3 green chilies, slit
- 1 medium onion, cubed
- 1 small capsicum (bell pepper)
- Cabbage (Sliced Long)
- 2 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp black pepper powder
- 1 tsp red chili flakes
- 1 tsp cornflour mixed with 2 tbsp water (for light coating)
- Salt to taste
- Spring onions for garnish
Step 1 – Marinate and Fry the Chicken
- In a bowl, mix chicken with soy sauce, vinegar, ginger-garlic paste, black pepper, red chili powder, cornflour, all-purpose flour, egg, and salt. Let it marinate for 15-20 minutes.
- Heat oil in a deep pan and fry the chicken pieces until golden brown and crispy. Remove and set aside.
Step 2 : Prepare the Manchurian Sauce
- Heat 2 tbsp oil in a wok. Add chopped garlic, ginger, and green chilies, sautéing until fragrant.
- Toss in onion, capsicum and cabbage; stir-fry on high heat for 1-2 minutes to keep them crunchy.
- Add soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and red chili flakes, mixing well.
Step 3 : Toss the Chicken
- Mix 1 tsp cornflour with 2 tbsp water and add it to the sauce for a light coating. Stir well.
- Add the fried chicken and toss everything on high heat until the sauce evenly coats the pieces.
- Garnish with chopped spring onions and turn off the heat.
- Add some Chilli flakes
- Some Black Pepper Powder
- And some freshly chopped coriander
- Serve Hot
