Delicious Chicken Manchurian: Your New Favorite Takeout Replacement

This Chicken Manchurian recipe is a quick and delicious homemade version of a popular takeout dish, perfect for busy weeknights.

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Prep Time 20

Cook Time 30

Marination Time 1

Total Time 1 50

Servings: 4 servings

Course: Dinner

Cuisine: Indo-Chinese

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

500 grams Boneless Chicken Use dark meat for added juiciness and flavor.
2 tablespoons Cornstarch Creates a crispy coating on the chicken.

For the Sauce

2 tablespoons Soy Sauce Contributes deep umami flavor.
1 tablespoon Dark Soy Sauce Adds richness and color.
1 tablespoon Oyster Sauce Enhances the sauce's umami taste.
2 tablespoons Tomato Paste Provides sweetness and depth.
1 tablespoon Sugar Balances the sauce’s spice.
1 tablespoon Rice Vinegar Brings acidity to balance flavors.
1 teaspoon Chili Powder Adds heat and color.

For the Aromatics

4 cloves Garlic Cloves Infuses the dish with aromatic flavor.
1 inch Ginger Slices Offers warmth and zest.
1 pinch Black Pepper Adds a mild heat.
1 piece Bird's Eye Chili Pepper Adjust according to your spice tolerance.

For the Vegetables

1 medium Sweet Red Bell Pepper Adds crunch and sweetness.
1 medium Onion Provides texture and flavor depth.

For Garnish

to taste Cilantro Optional but adds a fresh touch.

Equipment

food processor
mixing bowl
deep frying pan
spatula

Method

Step‑by‑Step Instructions

Prepare Marinade: Blend 1 tablespoon each of ginger and garlic, along with half a chopped onion, in a food processor until smooth. Use this mixture to marinate the chicken.
Marinate Chicken: Cut 500 grams of boneless chicken into bite-sized pieces. Combine chicken with the marinade, 2 tablespoons soy sauce, a pinch of black pepper, and chili powder. Marinate for at least 1 hour.
Prepare Sauce: In a bowl, combine 2 tablespoons tomato paste, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili powder with enough water for smooth consistency.
Fry Chicken: Coat marinated chicken pieces with cornstarch. Heat oil in a pan to 350°F (177°C) and fry the chicken in small batches for 5-6 minutes until golden brown.
Make the Sauce: In a separate pan, sauté remaining garlic, ginger, and onion for 2-3 minutes. Add diced bell pepper and cook until softened. Pour in the sauce mix and bring to a boil, thickening for 3-4 minutes.
Combine: Add fried chicken to the sauce, tossing gently to coat. Cook for an additional 2-3 minutes to meld flavors.
Serve: Transfer Chicken Manchurian to a serving dish and garnish with cilantro. Serve warm with steamed rice or Hakka noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Let the chicken marinate for at least 1 hour for maximum flavor. Double frying adds extra crunch. Adjust spice levels according to taste.

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