Chinese chicken Manchurian.
Do something different for your weekend dinner, make a large pan of this delicious (restaurant-style) Indo-Chinese dish.
There’s no need to make multiple dishes, just a bowl of rice or noodles is all you need for an easy meal for the family.
Do you have any idea how easy it is to make chicken Manchurian at home?
No?
Well, I’m going to give you step-by-step instructions to make one of the most popular chicken dishes out there.
Use this recipe to make this chicken Manchurian recipe and don’t forget to bookmark or add it to your recipe box because this one is going to be a real hit with the family.
Is it easy to make Chinese chicken Manchurian?
I would say yes,
learning to make popular dishes that you usually order at restaurants is always a good thing.
You have no idea what goes into them when you order from these places(MSG, fried in old oil).
give it a try,
I promise the recipe is not difficult to make.
You can’t fail this dish if you read and follow the recipe as written. seasoning depends on individual
You can’t fail this dish if you read and follow the recipe as written, seasoning depends on individual taste and that’s the only part I have left without mentioning a precise quantity.
This recipe is especially handy for college students or large families as you don’t need to serve multiple side dishes to make it a complete meal.
Can I make the chicken Manchurian dish ahead of time?
Yes, I would say 3-4 hours ahead, I made the dish for lunch but any leftovers were wiped out for dinner, it still tasted good, slightly less crispy but once you warm it, you’ll still have a delicious chicken dish.
If you are worried the chicken will lose their crispy skin if they are made 3-4 hours ahead, just keep the batter-fried chicken and sauce separately(refrigerated).
Take it out 30 minutes before serving to reach room temperature then heat only the sauce and combine the chicken with the sauce.
Meal ideas for Chinese chicken Manchurian.
- As mentioned above chicken Manchurian is perfect for fried rice or any type of noodle dishes.
- You can make a few wraps with a few fresh greens and cucumbers to make it slightly healthy.
- Although garlic or plain naan is Indian and the chicken dish has Chinese flavors, I think they’ll be a perfect combo with mixed greens on the side.
Workflow for making Chinese chicken Manchurian at home.
- Read the recipe and have all your ingredients in one place.
- First, you’ll need to make a simple batter, then coat and fry the chicken.
- Second, you’ll need to make a simple, thick, dark sauce.
- And then combine both chicken and sauce together.
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Utensil/appliances needed.
- A deep frying pan.
- A medium-sized bowl to make the batter.
- A plate with kitchen towels for the batter-fried chicken.
- A large skillet to first make the Manchurian sauce and then add the chicken into it.
Chinese chicken Manchurian
(restaurant-style).
boneless chicken cubes 700g
Salt to season
oil(both for deep-frying the chicken and 4 tablespoons to make the Manchurian sauce)
a bundle of spring onions(wash, clean,cut and keep it for cooking as well as garnishing at the end)
1 teaspoon sugar
Method
How to batter fry chicken for the chicken Manchurian dish.
Wash the boneless chicken cubes, drain, pat them dry and set aside.
Add flour, salt, pepper, beaten egg in a bowl and combine, include boneless chicken cubes, mix and coat the chicken pieces with the batter well.
At the same time, place a deep frying pan over medium heat, pour and heat the oil.
Once the oil is ready, fry the batter-coated chicken cubes in small batches, make sure that each piece of chicken is coated well with the batter before you add it to the oil.
Fry them until they reach a deep golden color. not deep golden brown as you expect in our chicken 65recipe mentioned above.
Transfer the deep-fried chicken cubes to a plate layered with kitchen paper towels to absorb extra oil.
How to make the sauce for chicken Manchurian.
Use a large skillet for this purpose as it will have to hold the chicken as well.
Pour in the oil, add ginger and garlic and half of the spring onions, cook for 2-3 minutes over medium heat.
Reduce heat, add soya sauce, chicken stock, sugar, pepper, salt to season and leave it to simmer on very low fire for 3 minutes or until sauce is slightly thicker.
Dissolve cornflour in 1/2 cup warm water, strain if any lumps and add this to the simmering Manchurian sauce.
Stir and cook for two minutes until sauce thickens with the cornflour mixture, check for seasoning and add salt or pepper if necessary.
Add the chicken pieces to the sauce, combine well and simmer for 2-3 minutes or until the chicken is well coated with the sauce.
Garnish with leftover spring onions, remove from fire and add 1 teaspoon of vinegar to the dish. stir and serve warm.
Have you made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
Chinese chicken manchurian(restaurant-style).
CHINESE CHICKEN MANCHURIAN-
DO SOMETHING DIFFERENT FOR YOUR WEEKEND DINNER, MAKE A LARGE PAN OF THIS DELICIOUS (RESTAURANT-STYLE) INDO-CHINESE DISH.
THERE’S NO NEED TO MAKE MULTIPLE DISHES, JUST A BOWL OF RICE OR NOODLES IS ALL YOU NEED FOR AN EASY MEAL FOR THE FAMILY.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- boneless chicken cubes 700g
- 2 tablespoons of flour
- 1 beaten egg
- 1/2 teaspoon pepper powder
- Salt to season
- oil(both for deep-frying the chicken and 4 tablespoons to make the Manchurian sauce)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- a bundle of spring onions(wash, clean,cut and keep it for cooking as well as garnishing at the end)
- 1/2 cup chicken stock(dissolve 1/2 cube of chicken bouillon for this purpose, if you want to have more sauce increase water to 1 cup and one whole cube of chicken bouillon)
- 2 tablespoons of soya sauce
- 2 tablespoons of corn flour
- 1 teaspoon sugar
- 2 teaspoon vinegar
Instructions
How to batter fry chicken for the chicken Manchurian dish.
- Wash the boneless chicken cubes, drain, pat them dry and set aside.
- Add flour, salt, pepper, beaten egg in a bowl and combine, include boneless chicken cubes, mix and coat the chicken pieces with the batter well.
- At the same time, place a deep frying pan over medium heat, pour and heat the oil.
- Once the oil is heated, check by adding a dollop of batter into the oil if it floats and sizzles while expanding, the temperature is just right.
- You might have to lower the heat or increase as you fry the boneless chicken so as to keep the oil temperature steady.
- Once the oil is ready, fry the batter coated chicken cubes in small batches, make sure that each piece of chicken is coated well with the batter before you add it to the oil
- Fry them until they reach a deep golden color. not deep golden brown as you expect in our chicken 65 recipe mentioned above.
- Transfer the deep-fried chicken cubes to a plate layered with kitchen paper towels to absorb extra oil.
How to make the sauce for chicken Manchurian.
- Use a large skillet for this purpose as it will have to hold the chicken as well.
- Pour in the oil, add ginger and garlic and half of the spring onions, cook for 2-3 minutes over medium heat.
- Reduce heat, add soya sauce, chicken stock, sugar, pepper, salt to season and leave it to simmer on very low fire for 3 minutes or until sauce is slightly thicker.
- Dissolve cornflour in 1/2 cup warm water, strain if any lumps and add this to the simmering Manchurian sauce.
- Stir and cook for two minutes until sauce thickens with the cornflour mixture, check for seasoning and add salt or pepper if necessary.
- Add the chicken pieces to the sauce, combine well and simmer for 2-3 minutes or until the chicken is well coated with the sauce.
- Garnish with leftover spring onions, remove from fire and add 1 teaspoon of vinegar to the dish. stir and serve warm.
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