Chicken Manchurian Recipe, How To Make Chicken Manchurian

Now-a-days, Chicken Manchurian is the best dish everywhere in the non veg restaurants. Many Indians have this, as one of their favorite dishes. So, Today I’m going to share the recipe of chicken manchurian. And going to give you a full guide on how to make chicken Manchurian step by step in 2020.

Recipe of Chicken Manchurian

• First, marinate the chicken very gently. Beat 2 whites of an egg and transfer into a larger bowl.
• Add 5 table spoon Corn Flour/Corn starch with 1 table spoon pepper powder.
• Add 500 gm boneless chicken to the mixture.
• Add salt according to the taste. Do not add too much salt, as later we will be adding soya sauce, which already contains salt.
• Mix everything well together and wait for 5 minutes to get everything mixed properly.
• Make sure to drain all the excess water from the chicken after washing it, else the batter will turn watery and the marinade will not coat the chicken well.
• Let it rest for 5 minutes, before frying.
• Heat a pan and add oil for frying the chicken.
• Do not use coconut oil to make Chinese dishes until and unless you want some bad experience.
• Drop the chicken one piece at a time into the oil carefully, as it hits up.
• Do not overcook, as the chicken might turn dry and hard and it will be difficult to chew it.
• I’m going to use the same wok and oil to make the dish. So I’m transferring the extra oil into another container and leaving only the required quantity in the wok.
• Chinese food needs high quantity of oil to taste the best. So, make sure to have not enough but sufficient amount of oil into it.

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• Add a big piece of ginger and 8 big cloves of garlic, finely chopped, into the oil as it heats up.
• Fry till the color of ginger and garlic turns light golden.
• As the ginger and garlic start to change color, add one big onion, chopped into medium size pieces like so and fry well.
• Add chopped green chilies to your taste.
• I used two green chilies for this.
• You Need not to fry the onion, fry only till it heats up and add julienne sliced carrots
• Keep the flame high and make sure to use a thick bottom wok.
• Add 1 table spoon of pepper powder.
• Add 1/2 spoon of a red capsicum and 1/2 spoon of a green capsicum cut into medium pieces.
• Use any 1 color of capsicum, if you don’t have both.
• Add spring onion to taste , it is optional, not to add for mandatory.
• Add 1 and 1/2 table spoon of oyster sauce. This sauce is sticky, so scrape off completely from the spoon and then add to the mixture.
• Add 3 table spoon of soya sauce.
• Add 1 tbsp vinegar.
• Keep the flame high.
• Add 1/2 table spoon sugar so as to give a sweet taste as well.
• Add 3 table spoon of water.
• keep the flame high.
• Add a little salt. The sauces we added contain salt, so add very little salt.
• Taste the dish and add more later, only if required.
• Add chilly flakes (it is optional).
• Add fried chicken and mix well.
• Keep the flame high.
• Add red food color, which is optional. I’m adding it from my side, do not add if you’re are the first time type of player.
• Mix 1 table spoon of corn flour in 3 table spoon of water, and mix well and add to the dish.
• Keep the flame high and stir until the corn flour has given a nice coating to the chicken.
• Taste the dish and add more later, only if required.

Chicken Manchurian is now ready. Transfer to a serving plate and enjoy! Garnish with spring onion as you usually see in the non veg restaurants.

3 important tips

1. Do not fry the chicken for too long, else it won’t come out juicy.
2. Add moderately high amount of oil while preparing Chinese dishes else it will turn out dry.
3. DO NOT add food colour. I added only to make it attractive. If anyhow you’re adding, use organic food colours only. Do not skip oyster sause as it’s a main ingredient.

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