Name: Crispy Chicken Manchurian with Savory Gravy Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indo-Chinese
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 3/4” cubes; 1 egg white, whisked; 1 tsp soy sauce; 1 tsp rice vinegar or white vinegar; 1/4 tsp baking soda; 1/4 tsp kosher salt; 3 tbsp cornstarch; 1/3 cup all-purpose flour; 1/3 cup cornstarch; 3/4 tsp kosher salt; 1/2 tsp baking powder; 1/2 tsp red chili powder or cayenne pepper; 1/4 tsp raw cane sugar; 3/4 cup vegetable stock or chicken stock; 1/3 cup tomato purée or tomato sauce; 2 tbsp ketchup (Hunt’s Natural or Heinz Organic recommended); 2 tbsp chili garlic sauce (South-Asian style preferred or 1 tbsp Huy Fong Chili Garlic Sauce); 1 1/2 tbsp raw cane sugar (adjust to taste); 1 tbsp soy sauce; 3/4 tsp kosher salt; 1/2 tsp red chili flakes; 1/8 tsp white or black pepper; 1 tsp cornstarch; 2 tbsp neutral oil such as avocado oil (plus more for deep frying chicken); 4 green onions (scallions), finely chopped (white and light green parts for cooking, green parts for garnish); 5 garlic cloves, finely chopped or minced; 1-inch piece ginger, finely chopped or minced; 1 small Thai (bird’s eye) green chili or Serrano pepper, finely chopped; Toasted or untoasted sesame seeds (optional for garnish)

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Introduction

Chicken Manchurian is a popular Indo-Chinese dish featuring crispy fried chicken pieces tossed in a tangy, spicy sauce. This recipe delivers juicy chicken coated in a flavorful gravy, perfect for pairing with rice or noodles. It’s a great way to enjoy bold flavors with a satisfying crunch.

A white pot filled with crispy chicken pieces coated in a thick, shiny red sauce. The chicken pieces are golden-brown under the sauce, with small white sesame seeds sprinkled on top, and green onion slices scattered evenly, adding bright green pops. A wooden spoon rests inside the pot, partly covered by the sauce. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs or breast, cut into 3/4” cubes
1 egg white, whisked

1 tsp soy sauce
1 tsp rice vinegar or white vinegar

1/4 tsp baking soda
1/4 tsp kosher salt

3 tbsp cornstarch
1/3 cup all-purpose flour
1/3 cup cornstarch

3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp red chili powder or cayenne

1/4 tsp raw cane sugar
3/4 cup vegetable or chicken stock
1/3 cup tomato purée or tomato sauce

2 tbsp ketchup
2 tbsp chili garlic sauce
1 1/2 tbsp raw cane sugar

1 tbsp soy sauce
3/4 tsp kosher salt
1/2 tsp red chili flakes

1/8 tsp white or black pepper
1 tsp cornstarch
2 tbsp neutral oil (plus more for frying)

4 green onions (white and light green parts finely chopped; green parts sliced for garnish)
5 garlic cloves, finely chopped or minced
1-inch piece ginger, finely chopped or minced

1 small Thai green chili or Serrano pepper, finely chopped
Toasted or untoasted sesame seeds (optional)

Instructions

Step 1: Rinse and drain the chicken, then pat dry. Toss it with the egg white, soy sauce, vinegar, baking soda, kosher salt, and 3 tablespoons cornstarch. Set aside to marinate.

Step 2: In a medium bowl, mix the all-purpose flour, 1/3 cup cornstarch, 3/4 teaspoon kosher salt, baking powder, red chili powder, and raw cane sugar to create the dry coating. Set aside.
Step 3: Whisk together the vegetable stock, tomato purée, ketchup, chili garlic sauce, raw cane sugar, soy sauce, kosher salt, red chili flakes, white or black pepper, and 1 teaspoon cornstarch in a small bowl. Set aside the Manchurian sauce.
Step 4: Heat neutral oil in a frying pan or heavy pot until it reaches about 320-350°F (175°C), deep enough to prevent sticking.

Step 5: Toss half the marinated chicken in the dry coating, shaking off excess. Carefully fry each piece in hot oil, turning occasionally, until golden and crispy (about 4 minutes). Remove with a slotted spoon and drain on paper towels. Repeat with remaining chicken.
Step 6: In a wok or large skillet, heat 2 tablespoons oil over medium-high heat. Add the white and light green parts of the green onions, garlic, and ginger. Sauté for 1 minute.
Step 7: Add the chopped green chili and stir-fry an additional 30 seconds until garlic and ginger start to brown.

Step 8: Stir in the prepared Manchurian sauce and simmer gently for about 2 minutes, allowing the sauce to thicken slightly.
Step 9: Return the fried chicken to the wok and toss quickly to coat with the sauce, preserving crispness. Turn off the heat.
Step 10: Garnish with the green parts of the green onions and sesame seeds if using. Serve immediately with white rice, fried rice, noodles, or on its own.

Tips & Variations

Use chicken thighs for juicier pieces; breasts also work but may be drier.
Adjust chili garlic sauce and red chili powder to your preferred spice level.
For extra crunch, double-fry the chicken pieces by frying once, letting rest, then frying again briefly.

Substitute neutral oil with peanut or canola oil for frying if avocado oil isn’t available.
Add bell peppers or onions to the stir-fry step for extra texture and flavor.

Storage

Store leftover Chicken Manchurian in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve the sauce’s texture and avoid sogginess. For best results, reheat the chicken and sauce separately and then combine before serving.

How to Serve

The image shows a close-up of a white pan filled with crispy chicken pieces coated in a thick, glossy orange-red sauce. The chicken pieces have a rough, crunchy texture and are mixed with a few small slices of fresh green onions scattered on top. White sesame seeds are sprinkled evenly over the dish, adding texture and contrast. On the right side of the pan, a wooden spoon is partially stirring the chicken, showing the sauce’s shiny, sticky consistency. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure it’s fully thawed and patted dry before marinating to achieve the best coating and crispiness.

What can I substitute for chili garlic sauce?

If you don’t have chili garlic sauce, you can use Sriracha or another hot sauce with garlic flavor. Adjust the quantity to control the heat level.