Let’s talk about Chicken Manchurian—a dish that’s all about bringing two worlds together: Chinese and Indian cuisines. It’s not from Manchuria, by the way. Fun fact? It was actually created by Chef Nelson Wang in Mumbai during the 1970s. And it’s been a crowd favorite ever since! Why? Because it’s loaded with bold flavors—soy sauce, ginger, garlic, and just the right amount of spice.

It’s sweet. It’s tangy. It’s spicy. And it works for any occasion. Let’s dive into how to make it!

Quick Snapshot

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Skill Level: Simple enough for weeknights.
• What You’ll Need:
• A wok (or a large skillet)
• Some mixing bowls
• Tongs or a slotted spoon
• Basic measuring tools

Want to make things easier?

• Marinate the chicken ahead of time (up to a day).
• Prep your sauce and veggies before you start cooking.

Let’s get cooking!

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What You’ll Need

Marinate the Chicken

• 1 pound boneless chicken (cut into bite-sized pieces)
• ¼ tsp salt
• ¼ tsp white pepper (or just use less black pepper)
• ¼ tsp black pepper
• 1 tbsp vinegar
• 1 tbsp sambal oelek (or swap it with 1 tsp sriracha for a milder kick)
• 2 tbsp corn starch

For the Sauce

• ¼ cup ketchup
• 1 tbsp sambal oelek
• 2 tsp soy sauce (go for low-sodium!)
• 1 tsp oyster sauce (sub with hoisin or veggie stock for a vegetarian version)
• 1 tbsp vinegar
• 1 tsp sugar
• 1 cup water

For the Dish

• 3 tbsp neutral oil (vegetable or canola works great)
• 1 tbsp crushed ginger
• 3 green chilies (adjust the heat to your liking)
• 1 green bell pepper (cut into cubes)
• ½ onion (cut into “petals”)
• ½ cup carrots (thinly sliced)
• ¼ cup green onions (for garnish)

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Let’s Cook

Step 1: Marinate the Chicken

• Start by mixing the chicken pieces with salt, pepper, vinegar, sambal oelek, and cornstarch in a bowl.
• Let it rest for at least 10 minutes. Want even more flavor? Marinate it for an hour in the fridge.

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Step 2: Fry the Chicken

• Heat some oil in your wok over medium heat.
• Fry the chicken in small batches. Don’t overcrowd the pan—it’s the quickest way to lose that crispy coating!
• Cook each side for about 3 minutes until it’s a perfect golden brown. Then drain on a plate.

Pro Tip: The chicken should be crispy on the outside but juicy on the inside.

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Step 3: Make the Sauce

• Whisk together ketchup, sambal oelek, soy sauce, oyster sauce, vinegar, sugar, and water in a bowl.
• Taste it. Too sweet? Add more vinegar. Too tangy? Sprinkle in more sugar.

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Step 4: Stir-Fry the Veggies

• Use the same wok. Add some ginger, and cook for a minute until it smells amazing.
• Toss in green chilies, bell pepper, onions, and carrots. Stir-fry over high heat for 2 minutes.
• High heat is the trick to keeping the veggies crunchy.

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Step 5: Bring It All Together

• Pour the sauce into the wok and bring it to a boil.
• Add your fried chicken, reduce the heat, and let everything simmer for about 2-3 minutes.
• Look for the sauce to thicken slightly and coat the chicken. Done? Great.

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Step 6: Garnish and Serve

• Top it all off with green onions.
• Serve it steaming hot with rice or noodles.

Optional Add-On: A sprinkle of toasted sesame seeds takes it to the next level.

Make It Your Own

• Gluten-Free Option: Swap soy sauce with tamari and pick a gluten-free oyster sauce.
• Vegetarian Twist: Replace the chicken with tofu or cauliflower (ever heard of Gobi Manchurian?).
• Adjust the Spice: Tone it down by skipping the chilies—or crank it up with chili flakes or bird’s eye chilies.
• Seasonal Veggies: Broccoli? Snap peas? Zucchini? Use what’s fresh.

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Storage & Reheating Tips

• Leftovers? Store them in the fridge for up to 3 days in an airtight container.
• Reheating? Use a skillet on medium-low heat. Add a splash of water to loosen the sauce if needed.
• Want to Freeze? Keep the fried chicken separate from the sauce. Freeze each in airtight containers for up to a month. When ready, thaw, reheat, and combine.

Cooking Chicken Manchurian isn’t just about making a tasty dish. It’s about bringing bold flavors, vibrant veggies, and crispy chicken to the table in the most satisfying way possible. Perfect for weeknights, parties, or just because you’re craving something delicious.

Ready to give it a go? Let me know how it turns out!

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