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Chicken Manchurian Recipe

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A classic Indo-Chinese dish that’s sweet, spicy, and tangy. Crispy chicken with bold, flavorful sauce—perfect with rice or noodles!

Ingredients

Scale

For the Chicken Marinade:

  • 1 lb boneless chicken, cut into 1-inch cubes
  • ¼ tsp salt
  • ¼ tsp white pepper (or use ⅛ tsp black pepper)
  • ¼ tsp black pepper
  • 1 tbsp vinegar
  • 1 tbsp sambal oelek (or 1 tsp sriracha for milder spice)
  • 2 tbsp cornstarch

For the Sauce:

  • ¼ cup ketchup
  • 1 tbsp sambal oelek
  • 2 tsp soy sauce (low-sodium preferred)
  • 1 tsp oyster sauce (or hoisin sauce for vegetarian option)
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 cup water

For Cooking:

  • 3 tbsp neutral oil (vegetable or canola)
  • 1 tbsp crushed ginger
  • 3 green chilies, sliced (adjust to taste)
  • 1 green bell pepper, cubed
  • ½ onion, cut into petals
  • ½ cup carrots, thinly sliced
  • ¼ cup sliced green onions (for garnish)

Instructions

Step 1: Marinate the Chicken

  1. Mix chicken cubes with salt, white pepper, black pepper, vinegar, sambal oelek, and cornstarch in a bowl.
  2. Set aside for at least 10 minutes (up to 1 hour for more flavor).

Step 2: Fry the Chicken

  1. Heat oil in a wok or deep skillet over medium heat.
  2. Fry chicken in batches to avoid overcrowding. Cook each piece for 3-4 minutes until golden and crisp.
  3. Remove and set aside on a plate lined with a paper towel.

Step 3: Prepare the Sauce

  1. In a bowl, whisk together ketchup, sambal oelek, soy sauce, oyster sauce, vinegar, sugar, and water.
  2. Adjust sweetness or tanginess to taste.

Step 4: Stir-Fry the Vegetables

  1. In the same wok, sauté crushed ginger for 1 minute until fragrant.
  2. Add green chilies, bell pepper, onions, and carrots. Cook on high heat for 2-3 minutes for a slight crunch.

Step 5: Combine Chicken and Sauce

  1. Pour the sauce into the wok with the vegetables. Bring it to a boil.
  2. Add the fried chicken and reduce heat. Simmer for 2-3 minutes, allowing the sauce to thicken and coat the chicken.

Step 6: Garnish and Serve

  1. Turn off the heat and garnish with green onions.
  2. Serve hot with steamed rice or fried rice.

Notes

Serving Suggestions:

  • Pair with plain jasmine rice, fried rice, or noodles for a complete meal.
  • Add a sprinkle of toasted sesame seeds on top for extra flavor and crunch.

Tips & Tricks:

  • High heat is key when stir-frying the veggies to keep them crisp.
  • Adjust spice levels by skipping green chilies or adding extra sambal oelek.
  • Marinating the chicken longer enhances tenderness and flavor.

Storage & Reheating:

  • Leftovers: Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a pan over medium heat. Add a splash of water to loosen the sauce if it has thickened.
  • Freezing: Keep fried chicken and sauce separate. Freeze for up to 1 month. Thaw overnight, then reheat and combine.

Find it online: https://indianrecipe.info/chicken-manchurian/