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Chicken Manchurian

Crispy Chicken Manchurian: Your New Favorite Comfort Dish

Delight in the rich flavors of Chicken Manchurian, a crispy, sweet and spicy Indo-Chinese comfort dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Thighs or Breast
  • 1 large Egg White
  • 2 tablespoons Soy Sauce use tamari for gluten-free
  • 1 tablespoon Rice Vinegar or White Vinegar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
For the Coating
  • 1 cup Cornstarch or potato starch for gluten-free
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Red Chili Powder or Cayenne
For the Sauce
  • 1 tablespoon Raw Cane Sugar or coconut sugar
  • 1 cup Vegetable or Chicken Stock
  • 1 cup Tomato Purée or sauce
  • 1 tablespoon Ketchup organic if preferred
  • 1 tablespoon Chili Garlic Sauce or Sriracha
For Flavor Enhancements
  • 2 stalks Green Onions Scallions
  • 3 cloves Garlic minced
  • 1 inch Ginger minced
  • 1 piece Thai Green Chili or Serrano Pepper
For Garnishing
  • 1 tablespoon Sesame Seeds optional

Equipment

  • Mixing bowl
  • deep frying pan
  • Whisk
  • Cooking Thermometer
  • Serving platter

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Combine chicken thighs with egg white, soy sauce, rice vinegar, baking soda, and kosher salt in a bowl. Marinate for 15 minutes.
  2. Prepare the Dry Coating: Whisk together cornstarch, all-purpose flour, baking powder, and red chili powder until even.
  3. Make the Sauce: In another bowl, mix raw cane sugar, stock, tomato purée, ketchup, and chili garlic sauce until smooth.
  4. Preheat the Oil: Heat vegetable oil in a deep frying pan or wok to 320-350°F (175°C).
  5. Fry the Chicken: Dredge marinated chicken in the dry coating and fry in batches for 4 minutes or until golden brown.
  6. Stir-Fry Aromatics: Sauté green onions, garlic, ginger, and optional chili pepper in a clean wok for 1-2 minutes.
  7. Add the Sauce: Pour in the prepared sauce and simmer for 2 minutes until thickened.
  8. Combine Chicken and Sauce: Add fried chicken to the wok and quickly toss to coat.
  9. Serve and Garnish: Transfer Chicken Manchurian to a platter and garnish with sesame seeds and green onion tops.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 25mgIron: 3mg

Notes

For best results, serve immediately with basmati rice or Indo-Chinese noodles. Store leftovers properly to maintain flavor and texture.

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