Chicken Manchurian

A popular Indo-Chinese Street food made of fried chicken pieces tossed in dark soy-tomatoey sweet and savoury sauce. The look of the sizzling hotplate with the aromatic saucy red gravy sputtering about just gets me transported to a new level of foodgasm. The balancing of sweet gravy with a pinch of spice is lovely.


  • For The Marination
  • 300 gms Boneless Chicken
  • 1 Tsp Ginger-Garlic Paste
  • 1 Tsp Red Chili Powder
  • 1 Tsp Black Pepper Powder
  • Salt To Taste
  • 1 Tsp Vinegar/Lime Juice
  • 1 Tbsp All-Purpose Flour/Maida
  • 2 Tsp Corn flour
  • 1 Egg
  • Oil To Deep Fry The Chicken
  • For The Gravy
  • 1/2-Inch Ginger, Finely Chopped
  • 5-7 Garlic Cloves, Finely Chopped
  • 1/2 Cup Cubed-Cut Onions
  • 1/2 Cup Cubed-Cut Bell Pepper
  • 2 Slit Green Chilies
  • 1 Tsp Black Pepper Powder
  • Salt To Taste
  • 1 Tsp Dark Soy Sauce
  • 1 Tsp Green Chili Sauce
  • 1 Tsp Red Chili Sauce
  • 1 Tsp Tomato Sauce
  • 1 Tbsp Schezwan Chutney
  • 1 Tsp Cornflour
  • Spring Onions to Garnish


Prep: 10 minutes
Cooking: 20 minutes

  1. Marinate the chicken for minimum 3 hours/overnight with ginger-garlic paste, red chili powder, black pepper powder, salt vinegar/lime juice. Before frying, add all-purpose flour/maida, corn flour and egg. Combine well.
  2. Deep fry the chicken pieces in a wok. Keep it aside.
  3. Four the gravy, heat 1 tbsp oil in a wok on medium flame. Fry ginger and garlic cloves for 30 seconds.
  4. Add cubed-cut onions, cubed-cut bell pepper and green chillies. Add salt to taste and black pepper powder. Cook for another 2 minutes. Let the veggies retain the crunch.
  5. Now mix dark soy sauce, green chili sauce, red chili sauce, tomato sauce, szhewan Chutney with cornflour and 1 tbsp water. Make a slurry and add to the wok. Keep the flame from medium-to-high flame. Cook for 30 seconds and mix the fried chicken pieces.
  6. Sprinkle some green spring onions and serve hot.