If you’ve ever craved a bold, saucy, and utterly irresistible dish, then you are going to fall in love with this Chicken Manchurian Recipe. This dish brilliantly combines crispy, juicy chicken meatballs swimming in a tangy, savory sauce that dances with garlic, ginger, and a hint of heat. Whether you’re hosting a casual dinner or treating yourself on a cozy night in, this recipe delivers a delightful burst of flavors and textures with every bite. Trust me, making this Chicken Manchurian Recipe at home is easier than you think, and the result is nothing short of spectacular.
Ingredients You’ll Need
Every ingredient in this Chicken Manchurian Recipe plays an essential role in creating that perfect balance of texture, flavor, and color. From ground chicken that forms soft, succulent meatballs to vibrant vegetables and savory sauces that enrich the dish, each component is simple yet critical.
- Vegetable oil for frying: Helps achieve that crispy exterior on the chicken balls without overpowering flavor.
- 1 lb ground chicken: The star protein, tender and easy to mold into juicy meatballs.
- 2 garlic cloves, minced: Adds a fragrant punch and sharpness that amplifies the sauce.
- ½ cup maida or all-purpose flour: Binds the chicken mixture, giving structure to the meatballs.
- 1 large egg: Essential for helping the mixture hold together with a pleasant texture.
- ¼ cup green onions, diced (divided): Brings freshness and color, sprinkled into the batter and as garnish.
- 1 teaspoon ginger paste: Adds warmth and a slight spice that elevates the meatballs.
- 1 teaspoon Tamari, soya, or dark soy sauce: Offers deep umami notes, enriching both meatballs and sauce.
- 1 teaspoon sesame oil: Provides a nutty aroma that lingers deliciously on the palate.
- ½ teaspoon cracked black pepper: For boldness and just the right kick of heat.
- Pinch red pepper flakes: Injects subtle warmth without overwhelming the dish.
- 1 tablespoon cornstarch: Used as a thickener to give the sauce its luscious, clingy texture.
- 2 tablespoons water: Combined with cornstarch to form the thickening slurry.
- 1 tablespoon canola oil: For stir-frying vegetables and building the sauce base.
- 3 garlic cloves, minced: Adds layers of flavor in the sauce to deepen the overall taste.
- 1 inch ginger, grated: Injects freshness and heat that brightens the sauce.
- 1 red chili pepper, minced: For a fresh, lively heat in the sauce.
- 1 shallot, thinly sliced: Brings a subtle sweetness that balances the spicy and savory elements.
- 1 bell pepper, roughly chopped: Adds color, crunch, and a hint of sweetness.
- 2 tablespoons tomato paste: Lends richness and slight acidity to balance the sauce.
- 1 tablespoon rice wine: Used to deglaze and infuse a subtle fruity complexity.
- 3 tablespoons Tamari, soya, or dark soy sauce: Brings intense savoriness and depth.
- 1 cup chicken stock: The base liquid that creates the sauce’s comforting body.
- 1 teaspoon cracked black pepper: Added again for that finishing touch of spice.
- Toasted sesame seeds: A delightful garnish that adds crunch and nutty aroma.
How to Make Chicken Manchurian Recipe
Step 1: Prepare the Oil and Chicken Mixture
Start by heating about an inch of canola oil in a wok or large skillet over medium heat. Meanwhile, in a large mixing bowl, combine the ground chicken with minced garlic, ginger paste, soy sauce, egg, sesame oil, all-purpose flour, cracked black pepper, red pepper flakes, and one tablespoon of diced green onions. Mix everything thoroughly until well combined, then shape the mixture into small golf ball-sized meatballs using a medium cookie scoop. Placing them on a baking sheet helps keep them organized and ready for frying.
Step 2: Fry the Chicken Balls
Carefully add the chicken balls to the hot oil, frying for about 7 minutes while turning them frequently to ensure even cooking and a beautifully crisp exterior. Once golden and cooked through, remove the meatballs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. This step is crucial because it keeps them from becoming greasy and makes sure every bite stays tender and flavorful.
Step 3: Prepare the Cornstarch Slurry
In a small bowl, whisk together the cornstarch with water until smooth to create a slurry. This mixture will be used to thicken the flavorful sauce later, giving it that signature glossy and clingy texture that makes the Chicken Manchurian Recipe so satisfying.
Step 4: Sauté Aromatics and Vegetables
Using the same wok (wipe out any excess oil if desired), add one tablespoon of canola oil and heat until hot. Stir-fry the minced garlic, grated ginger, minced red chili pepper, thinly sliced shallot, diced green onions, and chopped bell pepper for about 3 minutes. This quick sauté builds a vibrant and aromatic base that’s bursting with layers of fresh, bright flavors.
Step 5: Build the Sauce
Add the tomato paste to the sautéed vegetables and stir well, cooking for 1 to 2 minutes to deepen its flavor. Then deglaze the pan with the rice wine, scraping up any brown bits stuck to the wok to infuse the sauce with a lovely complexity. Pour in the soy sauce and chicken stock, whisking until everything is smooth and well combined. Bring the sauce to a boil, then reduce to a simmer before stirring in the cornstarch slurry. Let it cook for about 10 minutes until thickened and glossy.
Step 6: Combine Chicken and Sauce
Turn off the heat and add the fried chicken balls into the thickened sauce. Gently toss or stir to coat each piece evenly, ensuring every bite is drenched in that incredible flavorful sauce. This is where magic happens, and the Chicken Manchurian Recipe truly comes to life.
Step 7: Garnish and Serve
Finish by garnishing with the remaining diced green onions and a sprinkle of toasted sesame seeds. These small touches add a fresh crunch and nutty aroma that make the dish look as good as it tastes.
How to Serve Chicken Manchurian Recipe
Garnishes
Chopped green onions and toasted sesame seeds are perfect garnishes to add that last pop of color and aroma. They don’t just make your dish look beautiful, they add wonderful texture and freshness that contrast perfectly with the rich sauce and crispy chicken balls.
Side Dishes
Chicken Manchurian pairs exceptionally well with simple yet satisfying sides like Hakka noodles or fried rice. These carb companions soak up the sauce and provide a hearty base that makes the meal complete. You can also serve it alongside stir-fried vegetables if you want a lighter, veggie-packed side.
Creative Ways to Present
Feeling fancy? Serve the Chicken Manchurian Recipe in mini bowls for an appetizer-style presentation at your next gathering. Alternatively, pile it high over steamed jasmine rice and add a sprinkle of fresh cilantro for a vibrant plate that’s both comforting and elegant. The versatility lets you tailor it to any mood or occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Manchurian in an airtight container in the refrigerator for up to three days. The sauce keeps the chicken balls tender and flavorful even after chilling, making it perfect for next-day meals.
Freezing
You can freeze the cooked chicken balls and sauce separately for up to two months. Just ensure they are cooled completely before freezing. Thaw in the refrigerator overnight before reheating to preserve their texture and flavor.
Reheating
Reheat leftover Chicken Manchurian gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid microwave reheating if possible, as gentle stovetop warming maintains the crispy yet saucy texture much better.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! You can finely chop or pulse chicken breast in a food processor to create a similar texture. Just make sure to handle and cook it thoroughly for safety and best taste.
Is this Chicken Manchurian Recipe spicy?
It has a pleasant, mild heat thanks to red pepper flakes and fresh chili pepper, but it’s not overwhelmingly spicy. You can always adjust the level of chili to suit your taste buds.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and opt for gluten-free soy sauce or tamari to keep the flavors intact without gluten.
How long does it take to make this recipe?
The prep time is roughly 15 minutes, and cooking takes around 25 minutes, so you’ll have a delicious meal ready in about 40 minutes total—perfect for a weeknight dinner.
Can I prepare the chicken balls ahead of time?
Certainly! You can make the chicken balls in advance and store them in the fridge for a few hours or overnight. Fry them just before serving to keep that irresistible crispiness.
Final Thoughts
This Chicken Manchurian Recipe is a shining example of comfort food packed with personality and bold flavors. Whether you’re a seasoned home cook or just starting out, making this dish is a joyful experience that brings big rewards with every bite. It’s perfect for sharing, and I encourage you to give it a try soon—you might just find your new go-to favorite!
Print
Chicken Manchurian Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken meatballs fried to golden perfection and coated in a tangy, spicy soy-based sauce with garlic, ginger, and fresh vegetables. Perfect as a savory appetizer or main course, it pairs beautifully with fried rice, Hakka noodles, or stir-fried veggies for a satisfying meal.
Ingredients
For the Chicken Meatballs
- Vegetable oil for frying
- 1 lb ground chicken
- 2 garlic cloves, minced
- ½ cup all-purpose flour (maida)
- 1 large egg
- ¼ cup green onions, diced (divided)
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon cracked black pepper
- Pinch red pepper flakes
For the Sauce and Stir-Fry
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red chili pepper, minced
- 1 shallot, thinly sliced
- ¼ cup green onions, diced
- 1 bell pepper, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon rice wine
- 3 tablespoons Tamari, soya, or dark soy sauce
- 1 cup chicken stock
- 1 teaspoon cracked black pepper
- Toasted sesame seeds for garnish
Instructions
- Heat Oil: Heat 1 inch of canola oil in a wok or large skillet over medium heat to prepare for frying the chicken meatballs.
- Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and 1 tablespoon of diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop to form small, golf ball-sized portions and place them on a baking sheet.
- Fry Meatballs: Carefully add the chicken balls to the hot oil and fry for about 7 minutes, turning frequently to ensure even cooking. Once golden and cooked through, remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make Cornstarch Slurry: Whisk cornstarch and water together in a small bowl until smooth, then set aside for thickening the sauce later.
- Stir-Fry Vegetables: Using the same wok, add a tablespoon of canola oil. Once hot, add minced garlic, grated ginger, minced red chili pepper, sliced shallot, diced green onions, and chopped bell pepper. Stir-fry for about 3 minutes until fragrant and vegetables soften slightly.
- Add Tomato Paste and Deglaze: Stir in tomato paste and cook for 1-2 minutes. Then, deglaze the pan with rice wine to lift any browned bits and add flavor.
- Create Sauce: Pour tamari/soy sauce and chicken stock into the wok. Whisk well to combine and bring the mixture to a boil. Reduce heat to a simmer.
- Thicken Sauce: Stir in the cornstarch slurry and cook for about 10 minutes, stirring occasionally, until the sauce thickens to a glossy consistency.
- Combine Meatballs and Sauce: Turn off the heat and gently add the fried chicken meatballs into the sauce. Toss carefully to coat the meatballs evenly with the flavorful sauce.
- Garnish and Serve: Garnish with the remaining diced green onions and toasted sesame seeds. Serve warm with Hakka noodles, fried rice, or stir-fried vegetables.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour and use tamari instead of regular soy sauce.
- Adjust the red pepper flakes and fresh chili to your preferred spice level.
- If you don’t have rice wine, dry sherry or a splash of white vinegar can be used as a substitute.
- To make larger meatballs, adjust cooking time accordingly to ensure they cook through.
- Leftover Chicken Manchurian keeps well in the refrigerator for 2-3 days and reheats nicely in a skillet or microwave.
