Chicken, Non-Vegetarian, Recipes

Chicken Manchurian

Chicken Manchurian



  • 250 gm Boneless Chicken, cut into bite sized pieces
  • 2-3 stalks Spring Onion, chopped
  • ½ tbsp Garlic, chopped
  • ½ tbsp Ginger, chopped
  • 2 tsp Soya Sauce
  • 1 tbsp Chili Sauce
  • 2 tsp Vinegar
  • 1 tbsp Corn flour
  • 5 tbsp Chicken stock or water
  • ½ tsp Brown Sugar
  • 2 tbsp Tomato Sauce
  • ½ tsp Red Chili Powder
  • 1½ tbsp Sesame Oil
  • To taste Salt
  • Cooking oil for deep frying

For marinade:

  • ¼ tsp Ground Black Pepper
  • 1 Egg White
  • 1 ½ tsp Ginger-Garlic Paste
  • ½ tsp Soya Sauce
  • 1 tbsp all-purpose Flour
  • 2-3 tbsp Corn flour
  • To taste Salt


  • Mix all the ingredients for marinade; marinate the chicken pieces and leave for 1 hour.
  • Heat oil in deep pan, make small balls of marinated chicken and carefully drop them in the hot oil. Fry them until golden brown.
  • Take them out and place them on kitchen towels to absorb extra oil. Keep aside.
  • Set large pan over high heat and add sesame oil. Add the chopped ginger and garlic; sauté them for a minute.
  • Add the chopped spring onion whites and sauté for 2-3 minutes.
  • Reduce heat to medium; add the salt, chili powder, brown sugar, soya sauce, chili sauce, tomato sauce and vinegar. Mix well and cook for couple minutes.
  • Pour in the ¼ cup of chicken stock or water and cook further for a minute.
  • Add the deep fried chicken balls and cook for 4-5 minutes. Adjust salt, if necessary.
  • Mix the corn flour and water in a small bowl; pour in the mixture in the pan and cook for next 4-5 minutes, stirring occasionally.
  • Add the chopped spring onion greens and mix well; turn of the heat.
  • Garnish with more spring onion greens and serve hot.

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