Chicken Manchurian

Chicken manchurian is a delicious chicken delicacy which is a popular indo chinese cuisine 

Author Nalan


  • 350 gm Chicken (measured after cleaning)

For egg batter

  • 2 Egg whites
  • 2 tbsp Cornflour
  • 2 tbsp Plain flour (maida)
  • 1 tsp Salt
  • 1 tsp Pepper powder
  • 1 tsp Vinegar
  • 1.5 tsp Soya sauce
  • 1.5 tsp Red chilli sauce

For the sauce

  • 2 tbsp each Crushed ginger and garlic
  • 1 - 2 Green chilli (chopped)
  • 2.5 cup Chicken stock/water
  • 1.5 cup Water
  • 2 -2.5 tbsp Soya sauce
  • 2 tbsp Tomato ketchup
  • 1.5 tbsp Red chilli sauce
  • 1 tsp Vinegar
  • 1 tsp Pepper powder
  • 1/2 tsp Sugar
  • 1/4 - 1/2 tsp Salt
  • 1.5 tbsp Cornflour
  • 2 - 3 stalks Spring onion
  • Oil


  1. Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.

  2. In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.

  3. Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.


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