Equipment
* optional
Ingredients
Chicken Marinade
- 500 g chicken breast, cut into 2.5cm cubes
- 1 egg, beaten
- 15 ml soy sauce
- 15 g ginger garlic paste
- 30 g cornstarch
- 30 g all-purpose flour
- 2 g black pepper, ground
Frying
- 500 ml vegetable oil
Sauce Base
- 30 ml vegetable oil
- 15 g garlic, finely minced
- 10 g ginger, finely minced
- 2 green chilies, sliced
- 100 g red onion, large dice
- 100 g green bell pepper, large dice
Sauce Liquids
- 60 g ketchup
- 30 g red chili sauce
- 15 ml soy sauce
- 5 ml white vinegar
- 5 g sugar
- 120 ml chicken stock or water
- 5 g cornstarch
Garnish
- 20 g spring onions, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 422 kcal
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 750 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 109 mg
- Potassium
- 519 mg
- Calcium
- 47 mg
- Iron
- 1.9 mg
- Magnesium
- 47 mg
- Phosphorus
- 267 mg
- Zinc
- 1.4 mg
- Vitamin A
- 103 mcg
- Vitamin C
- 77 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.22 mg
- Niacin
- 13.1 mg
- Folate
- 30 mcg
- Water
- 194 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine chicken cubes with beaten egg, soy sauce, ginger garlic paste, black pepper, cornstarch, and all-purpose flour. Mix thoroughly until the chicken is evenly coated in a sticky batter.
Heat frying oil in a deep pot to 180°C/350°F. Carefully drop chicken pieces into the oil one by one to prevent sticking. Fry in batches for 5-6 minutes until golden brown, crisp, and cooked through (internal temp 74°C/165°F). Drain on a wire rack.
In a wok or large skillet, heat 30ml oil over high heat. Add minced garlic, ginger, and green chilies. Sauté for 30-60 seconds until fragrant but not browned.
Add the diced onion and bell pepper. Stir-fry vigorously on high heat for 2 minutes. The vegetables should remain crunchy and vibrant.
Lower heat to medium. Add ketchup, red chili sauce, soy sauce, vinegar, sugar, and the chicken stock (or water). Simmer for 1-2 minutes until bubbling.
Stir in the cornstarch slurry (mix the 5g cornstarch with 15ml water first). Cook for 30-60 seconds until the sauce thickens and becomes glossy.
Add the fried chicken to the wok. Toss quickly to coat every piece in the sauce. Turn off the heat immediately to preserve crispness.
Garnish generously with chopped spring onions and serve immediately.
Chef's Notes
- The key to authentic 'Desi Chinese' flavor is the specific combination of Indian red chili sauce and ketchup; do not substitute with Sriracha alone as it lacks the necessary sweetness and garlic profile.
- Double-frying the chicken (frying once at a lower temp, then flash frying at high heat) yields the ultimate restaurant-style crunch that stands up better to the sauce.
- Keep your wok extremely hot when stir-frying the vegetables to impart a slight 'wok hei' (breath of the wok) smoky flavor without overcooking them.
- For a 'gravy' version to eat with rice, double the liquid ingredients (stock, soy, chili sauce, ketchup) and cornstarch.
Storage
Refrigerator: 3 days — Coating will lose crispness; reheat in oven or air fryer to restore texture.
Reheating: Reheat in an oven at 180°C/350°F for 10-15 minutes or use a skillet over medium heat.
Troubleshooting
Chicken coating is soggy
Cause: Chicken sat in the sauce too long before serving, or oil was not hot enough during frying
Fix: Cannot be fixed once soggy; eat immediately
Prevention: Fry at 180°C/350°F and toss chicken in sauce only seconds before plating
Sauce is too thin
Cause: Not enough cornstarch or didn't boil long enough after adding slurry
Fix: Make a little more cornstarch slurry and add gradually while simmering
Prevention: Ensure slurry is fully dissolved and bring sauce to a bubble
Cultural Context
Chicken Manchurian is the creation of Nelson Wang, a third-generation Chinese chef born in Kolkata, India. In the 1970s, he invented this dish by experimenting with Indian ingredients (garlic, ginger, chili) and Chinese cooking techniques (soy sauce, cornstarch thickening), effectively birthing the now-massive culinary genre known as Indo-Chinese cuisine.
