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Chicken Manchurian is a fusion dish that’s really famous among the Indo-chinese cuisine. The sauce is made with a blend of Indian and Chinese spices and sauces. I already posted Ground Chicken Manchurian here which is a dry version. I used chicken cubes for this version.

The dish can be made as a dry version which is normally served as an appetizer, semi gravy or gravy version to serve as a side dish with fried rice or noodles. I made a semi gravy version here but simply adjust the amount of water/chicken stock as needed.

Preparation Time: 10 minutes

Resting time : 45 minutes

Cook time : 20 minutes

Serves : 2-3


To marinate:

Boneless Chicken thighs/breast : 250 grams

Egg : 1 small (just the white)

Corn flour/starch: 2 tablespoons

All purpose flour/maida : 1 tablespoon

Ginger garlic paste : 1 teaspoon

Fresh ground pepper : 1/4 teaspoon

Soya sauce : 1 teaspoon

Chilli powder : 1/8 teaspoon

Salt to taste ( I used 1 teaspoon)

For Sauce:

Soya sauce: 1 tablespoon

Red chilli sauce : 1 tablespoon

Vinegar : 1 teaspoon

Sugar : 1 teaspoon

Salt : 1/2 teaspoon


Onion: 1 medium chopped finely

Ginger garlic paste : 1 tablespoon

Bell peppers : 1/2 cup diced

Slurry : 3 tablespoons water+2 teaspoon corn flour/starch

Water/Chicken stock: 1 cup

Scallions/green onions: to garnish


Mix all the ingredients listed under to marinate and rest it in the refrigerator for 45 minutes.

In a small bowl, mix all the ingredients listed under sauce and keep aside. Mix the slurry and keep it aside.

Heat oil for deep frying and fry the chicken pieces until they are golden brown and crisp. Once the Chicken is ready, put the chicken on a paper towel.

Heat oil in a pan, add ginger garlic paste and onions, sauté until the onions are translucent. Add the peppers and saute for 2 minutes.

Add the sauce, mix well and cook for 1 minute. Add the water/chicken stock, slurry and mix well. Let the sauce thicken.

Add the fried chicken, give it a toss and turn off the stove. Garnish with scallions and serve immediately.