Crisp, golden chicken bites swimming in a glossy, garlicky sauce with peppers and spring onions: chicken Manchurian is the star of every desi Chinese menu. This chicken Manchurian recipe makes the saucy gravy version that is made for spooning over a mound of egg fried rice, with a sauce that is tangy, savoury and just sweet enough.
The trick in this version is a light batter that stays crunchy even after it meets the sauce, and a gravy thickened at the last minute so it is silky rather than gloopy. Everything is done in one wok after the chicken is fried, and you can have dinner ready in about 40 minutes.
Why This One Works
Manchurian is an Indo-Chinese creation, born in South Asian kitchens rather than China, and it has become a firm favourite in Pakistan and India. Its appeal is the contrast of textures and the bold, balanced sauce. Many home versions end up with soggy chicken or a sauce that is too sweet from ketchup. This recipe solves both: the chicken is fried twice for extra crunch, and the sauce relies on soy, vinegar and chilli sauce with only a touch of ketchup for colour.
Dry or Gravy?
There are two styles. Dry Manchurian has just enough sauce to coat the chicken and is served as a starter. Gravy Manchurian, the version here, has a generous, pourable sauce designed to be eaten with rice or noodles. To switch to the dry style, simply halve the stock and cook the sauce until it is thick enough to cling.
Chicken Manchurian Recipe with Gravy: Crispy, Saucy and Easy
Indo-Chinese · Main Course · Medium
Ingredients
- 500 g boneless chicken, cut into 2.5 cm cubes
- 1/2 tsp salt and 1/2 tsp black pepper
- 1 tbsp light soy sauce (for the chicken)
- 1 tsp ginger garlic paste
- 1 egg
- 4 tbsp cornflour
- 2 tbsp plain flour
- Oil for frying
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped ginger
- 2 green chillies, chopped
- 1 onion, cut into squares
- 1 capsicum, cut into squares
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp red chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp black pepper
- 480 ml (2 cups) hot chicken stock
- 2 tbsp cornflour mixed with 60 ml water
- 3 spring onions, chopped (whites and greens separated)
Method
- Season the chicken with salt, pepper, soy sauce and ginger garlic paste. Mix in the egg, cornflour and flour to coat.
- Fry in oil at 175°C (350°F) in batches for 4–5 minutes until golden and cooked to 74°C (165°F). Drain.
- Just before making the sauce, re-fry the chicken for 1 minute for extra crunch.
- In a wok with 2 tbsp oil, stir-fry garlic, ginger, chillies and spring onion whites for 30 seconds over high heat.
- Add onion and capsicum and toss 1–2 minutes.
- Add soy sauces, chilli sauce, ketchup, vinegar, sugar and pepper. Pour in the stock and bring to a boil.
- Stir in the cornflour slurry gradually and cook 1–2 minutes until glossy.
- Add the chicken and spring onion greens, toss and serve immediately with fried rice.
Ingredients Breakdown
- Chicken: Boneless breast or thigh, cut into bite-sized cubes. Thigh is juicier; breast gives a cleaner bite.
- Batter: Egg, cornflour and plain flour, seasoned with soy sauce, ginger garlic paste and black pepper. Cornflour gives crispness; flour gives structure.
- Aromatics: Plenty of finely chopped garlic, ginger and green chillies form the base of the sauce.
- Vegetables: Onion, capsicum and spring onion whites, all cut into squares or thin slices for quick cooking.
- Sauces: Light soy, dark soy for colour, red chilli sauce, a little ketchup and white vinegar.
- Stock: Chicken stock gives the gravy more flavour than water. A stock cube dissolved in hot water is fine; reduce added salt.
- Cornflour slurry: Used to thicken the gravy at the end.
Cooking Guide
Batter and fry the chicken
Season the chicken with salt, pepper, soy and ginger garlic paste, then mix in the egg, cornflour and flour to make a thick coating. Heat oil to about 175°C (350°F) and fry the chicken in batches for four to five minutes until light golden and cooked through to 74°C (165°F). Drain on a rack. Just before making the sauce, return them to the hot oil for one minute for a second fry; this makes them noticeably crunchier.
Build the sauce base
Pour off all but two tablespoons of oil from the wok. Over high heat, stir-fry the garlic, ginger and green chillies for about 30 seconds until fragrant. Add the onion and capsicum and toss for one to two minutes so they stay crisp.
Season and thicken
Add the soy sauces, chilli sauce, ketchup, vinegar, sugar and pepper and stir to combine. Pour in the hot stock and bring to a boil. Stir the cornflour slurry, pour it in gradually while stirring, and cook for one to two minutes until the gravy turns glossy and coats the back of a spoon.
Combine
Add the fried chicken and spring onion greens, toss once or twice and turn off the heat. Serve immediately so the chicken keeps its crunch.
Tips and Variations
A few habits make this chicken Manchurian recipe dependable. Keep the batter thick so it clings; if it runs off the chicken, add a spoon of cornflour. Fry in small batches to keep the oil temperature steady. Add the cornflour slurry slowly and stop when the gravy reaches the thickness you like, remembering it thickens further as it sits.
For a lighter dish, shallow fry or air fry the chicken at 200°C for 12 to 14 minutes, spraying it with oil. Gobi Manchurian uses cauliflower florets in place of chicken and the same batter, while veg Manchurian uses balls of grated cabbage, carrot and flour. For more heat, add a teaspoon of chilli garlic sauce or a few dried red chillies with the aromatics.
Serving and Storage
Serve hot over egg fried rice, vegetable fried rice or plain steamed rice. It is also excellent with chow mein or hakka noodles. Add a bowl of hot and sour soup or chicken corn soup and you have a full desi Chinese feast at home.
Leftovers keep in the fridge for up to two days, though the coating will soften in the gravy. For best results, store the fried chicken and sauce separately, then reheat the sauce in a pan, crisp the chicken in a hot oven or air fryer and combine just before serving. Reheat until piping hot.
Frequently Asked Questions
Why is my chicken soggy?
The chicken was probably added to the gravy too early or fried only once. Double fry, and combine right before serving.
Can I make this chicken Manchurian recipe without egg?
Yes. Use extra cornflour and a little water to make the batter. The coating will be slightly thinner but still crisp.
How do I get a darker colour?
Add a little more dark soy sauce. It deepens the colour without making the gravy much saltier.
Can I prepare it in advance?
Fry the chicken once, cool and refrigerate. On the day, give it the second fry and make the sauce fresh.
Which oil is best for frying?
Use a neutral oil with a high smoke point, such as sunflower, canola or vegetable oil. Fill the wok no more than a third full, and use a thermometer if you have one. If not, drop in a small piece of batter: it should sizzle immediately and rise to the surface within a few seconds. Strain and store the cooled oil for another fry if it still looks clean.
Enjoy Your Fakeaway
Saucy, crunchy and full of flavour, this chicken Manchurian recipe brings the favourite restaurant dish to your own kitchen. Make a big pot of fried rice and enjoy it hot, straight from the wok.
