Indo Chinese Food ~ Chicken Manchurian


A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.

chicken-manchuria
Chicken Manchurian

Chicken Manchurian Recipe

Marination: 1 hr, Prep & Cooking: 45 mts

Serves: 5 persons

Cuisine: Indo-Chinese

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Ingredients:

1/4 kg boneless chicken, cut into fine pieces

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1/2 tbsp chopped garlic

1/2 tbsp chopped ginger

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps chicken stock or water

1/2 tsp brown sugar

2 tbsps tomato sauce

1/2 tsp red chilli pwd (preferably Kashmiri)

salt to taste

1 1/2 tbsps sesame oil

oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd

1 egg white

salt to taste

1 1/2 tsps ginger-garlic-green chilli paste

1/2 tsp soy sauce

1 tbsp maida/all purpose flour

2-3 tbsps corn flour

1-2 tbsps of water, if required

1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

chicken-manchurian

Indo Chinese starter ~ Chicken Manchuria

Indo Chinese Food ~ Chicken Manchurian

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  chicken

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Published:

A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.

78 thoughts on “Indo Chinese Food ~ Chicken Manchurian

  1. Wow Sailu..What an appetiser…I am so glad you blogged this today cause I know whats coming next. Thank you so much for posting such delights.

  2. its awesome sailaja garu. a small request, why dont u post some drinks like juices esp healthy ones. i want to know abt vegetable juice. can u post the recipe?

  3. Happy 2010 to you and family Sailu.

    I tasted the Gobi Manchurian in Bangalore, was so yummy and I tried at home here too, loved it. Got to try with chicken, looks fab.

  4. Yummy. I love Vegetable Manchurian. Used to be dinner when i was in Hyd. Love this version. I too tried so many recipes but never got that restaurant taste. Will try yours soon.

  5. Can we replace chicken with any vegetables? Please let me know.

    Thanks

    You can make Vegetable Manchurian. Avoid egg white in the marination. Grate carrots, chop cabbage, beans and green peas. Follow rest of the recipe. Will blog the recipe.

    1. Chicken 65 is also same, except you must not add vinegar, soya etc.
      After frying chicken balls…in a pan heat a little oil…and green chillies , if you like add a tea spoonful og ginger garlic , add a little beaten curd and tomato sauce ,in the pan….as it bols….add the chicken balls…its chicken 65….if you did not add the color in the beginning…you can add a little edible color in the Curd+ Tomato sauce just fry it till the oil comes out , and it looks glossy……GOOD LUCK Suchitra ji

  6. Hi Sailu,

    That’s a wonderful recipe of Chicken Manchuria. I have a small doubt. You said to make chicken into fine pieces, you mean like kheema or it has to be 1″- 2″ inch pieces??

    I am going to try this soon. Pl. reply me ASAP. Thanks.

    The chicken need not be like kheema, however, it should be smaller than 1″ pieces. Slightly bigger pieces than in Kheema is good enough.

  7. hi
    yummy.when saw the pic itself wanted to try it.can u post the vanilla milkshake receipe which is my favourite.waiting for it

  8. Many thanks for posting this recipe. It was close to restaurant taste and came out really really well. Adjusted the quantity and the spice level as per our need and it was very delicious.

    Thank you!

  9. Had prepared this during the weekend. It turned out extraordinarily delicious. My husband, who is hard to impress, said it was far better than any restaurant’s version. Thanks for such a wonderful recipe Sailu. I have a request, can you please post the recipe of Shahi Tukda? Really enjoying your chaat series. Keep up the good job.

  10. Dear Sailu ji,
    what do u mean by brown sugar? where do we get brown sugar n spring onions white? Thanks in advance

    1. Spring onions are available in rythu bazaar and most food stores like Spencers. You can use white sugar in place of brown sugar.

  11. Hi sailu garu,

    i’m just surviving with ur recipes….my hubby is too picky.
    all the time i’m looking and trying ur mouth watering dishes.. u r doing a gr8 job..

  12. Hi Sailaja,
    Very nice blog!! you said to use tomato sauce… is it tomato ketch up or canned tomato sauce(US)? and is it dark soy sauce or light soy sauce? please let me know. I want to try it.

    Thanks,
    Sanjana.

  13. heyy
    so for the corn flour do you mean corn meal or corn starch?
    because i know some other recipes call for corn starch.
    thanx

  14. Hi Sailu

    What is Chicken stock? Tried your Gobi Manchurian recipe. It was delicious. Thanks a million for you work. It is a life savior.

    Akkila

  15. Tried this recipe the other day (with low expectations, I might add – my experience with internet recipes hasn’t been great), but my goodness, was I surprised! Turned out amaaaaazing, and it smelled just like the restaurant version (which is good!) and tasted even better! Definitely one for the recipe book. Thanks so much! Can’t wait to try out your other recipes now! ๐Ÿ™‚

  16. I have a question, when you say corn flour is it the same as corn starch ( fine white powder) in the USA because there is also Corn flour ( thick and yellow)

  17. OMG … First time I tired cooking anything and I tried this and this came out awesomeeeeeeeeeeeeeeeee … I mean, the instructions were very clear and it was perfect the way it came out as well. Thanks.

  18. OMG … First time I tired cooking anything and I tried this and this came out awesomeeeeeeeeeeeeeeeee … I mean, the instructions were very clear and it was perfect the way it came out as well. Thanks.

  19. My chicken turned super hard after frying. What did I do wrong? I followed the instructions closely.
    Also, I marinated for 1+hr and the chicken was still dry from the inside.

  20. Recipe looks wonderful :). Thank you for sharing. Quick qs: If we don’t have sesame oil, can we subsitute with something else or sesame oil makes a difference? Then I will buy it accordingly. Also, for chicken stock can we use maggi chicken stock? But the problem is that the packet says for one stock you need half litre of water. That’s a lot of stock and the recipe only needs a few tablespoons. Any idea what we can do?
    Thank you in advance for your help ๐Ÿ™‚

  21. I made this as I usually get Mandarin Chicken from a Hakka restaurant that I love. I had to tweak the recipe but it was actually pretty close. I just chopped the chicken into small bite size pieces – marinated and fried them. they were tasty and moist on their own. I find the recipe a bit hard to understnad so i improvised. It should be proof read because there are lots of problems. Firstly…are you suggesting mincing the chicken and making blls out of it? that would be ground chicken and wouldn’t brown up like diced chicken. You never say where to use the chili powder. Green chilis appear in the first part of the recipe without being noted in the ingredients list. Is tomato sauce the same as ketchup??? Sesame oil is noted int he ingredients b ut never shows up in the recipe per se. Proof read!

  22. thts awesome. You shud put up something in ur website which can help put us add to favorites. It will help a lot coz i mostly forget what i liked and could not find it again!! thanks

  23. It’s One Awesome Dish……..Today’s lunch was really great with this item……Fortunately, it turned out very well…….my Family jz <3 it…. Btw…..would like to gv a suggestion for those…like trying it for a big family like mine…..you can use a whole chicken up to 2 kgs….the gravy goes well with the juicy chicken bones……..and its just Awesome ๐Ÿ™‚ Thanks for the recipe…… ๐Ÿ˜›

  24. Thank you Sailu ~ this turned out very good. It had the right tastes, look and texture and I couldn’t believe I had made it so pretty good! Really appreciate your recipe.

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