Name: Chicken Manchurian
SKU: 12415
Availability: InStock

Chicken Manchurian

$19.00

Chicken Manchurian is a popular Indo-Chinese dish made with crispy fried chicken tossed in a spicy, tangy, and savory sauce. Perfect as a starter or served with fried rice or noodles.

Description

Chicken Manchurian is one of the most beloved dishes in Indo-Chinese cuisine, known for its bold flavors and irresistible combination of textures. It features tender, deep-fried chicken pieces coated in a flavorful sauce made from soy sauce, garlic, ginger, and a touch of chili, making it spicy, tangy, and umami-rich.

This dish comes in both dry and gravy versions. The dry version is perfect as an appetizer or snack, while the gravy version pairs beautifully with fried rice, Hakka noodles, or steamed jasmine rice for a full meal.

Chicken Manchurian originated from the Chinese community in Kolkata, India, and has since become a favorite in restaurants and homes across South Asia. It’s fast to prepare, crowd-pleasing, and endlessly customizable with veggies, sauces, and spice levels to suit any palate.

300g boneless chicken (cut into small cubes)
2 tablespoons cornflour
2 tablespoons all-purpose flour (maida)
1 egg (optional, for binding)
1 teaspoon soy sauce (for marination)
Salt & pepper to taste
Oil for deep frying
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
2 green chilies (sliced)
1 small onion (chopped)
1 small capsicum (chopped, optional)
2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon tomato ketchup
1 teaspoon vinegar
1 teaspoon cornflour (mixed in water, for gravy version)
Spring onions for garnish

Chicken provides lean protein, essential for muscle growth and repair.
Garlic and ginger support immunity and digestion.
Capsicum and onions are rich in antioxidants and vitamin C.
Homemade versions can reduce oil and sodium for a healthier dish.
Option to air-fry or pan-fry chicken for a lighter alternative to deep frying.

Chicken Manchurian is believed to have been created by Nelson Wang, a Chinese chef in Kolkata in the 1970s.
It represents a fusion of Chinese cooking techniques with Indian ingredients and flavors.
The term “Manchurian” refers to a stylized Chinese flavor rather than the Manchuria region itself.
It quickly became popular in Indian-Chinese cuisine and spread across the subcontinent.
Now a restaurant staple, it’s often featured in Indo-Chinese thalis and buffet spreads.