How To Make Chicken Manchurian

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Chicken Manchurian

Chicken Manchurian is widely famous in Indian and Pakistani restaurants. The sweet tomato ketchup and soy sauce based sauce makes it a firm favorite with kids and adults alike. The best thing about this Chicken Manchurian is it's not overly sweet, it has the right amount of saltiness from the soy sauce and the tanginess from vinegar to balance the dish out.
In Pakistani restaurants, Chicken Manchurian is usually served in a sizzler which keeps the gravy hot and bubbling

Ingredients

Cut 500 grams of boneless chicken into cubes.

2 tablespoons oil

1 green bell pepper large dice

2 chopped green onions.

White sesame seeds for garnish

For pickles

1 tablespoon soy sauce

1 tablespoon vinegar

Half a teaspoon of salt

1 teaspoon white pepper

1 egg

3 cups corn flour

1 teaspoon ginger garlic paste

For the sauce

1 cup tomato ketchup

3 cups chili garlic ketchup

1 tablespoon vinegar

2 tablespoons soy sauce

3-4 tablespoons brown sugar

1 tablespoon toasted sesame oil

1 chicken stock cube

2 cups water

Salt to taste

 Boneless Chicken: Use sliced ​​boneless chicken cut into 3-inch pieces. Since we are using velvet technique, you can use chicken breast without worrying about dry and hard chicken.

Soy Sauce: Use light soy sauce in the recipe to keep the gravy bright red.

Eggs: Coating the chicken with eggs helps to keep the chicken moist after frying. But you can skip this component.

Corn flour slurry: It is needed to thicken the sauce. Both corn flour and corn starch can be used.

Red Pepper: Button Red pepper adds flavor to Manchurian sauce instead of heat. You can replace it with any dried pepper you have on hand.

Garlic: The taste of garlic is deep in this recipe so we use freshly chopped garlic with garlic paste.

Vegetables: The vegetables that look good with Manchurian sauce are onions, green onions and peppers. You can add more or less or leave it to your taste.

Tomato ketchup: It replaces sugar, vinegar and tomato sauce. If you are short of tomato ketchup, add all three basic ingredients.

Chili Garlic Sauce: This is a spicy, garlic ketchup that is readily available in stores. You can replace it with more ketchup and extra red pepper.

Chili Powder: This ingredient is optional and you should only add it if you enjoy spicy food.

Method step by step

chicken step

To marinate the chicken in a bowl, add all the ingredients except oil and mix well.

Set aside and let marinate for 30-35 minutes.

Now heat only 2 tablespoons of oil in a non stick pan and fry the half marinated chicken on high heat for 2-3 minutes till the color turns white and the chicken is cooked.

Remove the chicken to a plate. Now add 2 more tablespoons of old and fry the rest of the chicken in the same way. Set aside until gravy is ready. 

Steps for Manchurian Sauce

When the chicken is marinated, prepare the Manchurian gravy. Heat oil in a pan and add garlic and red pepper. (You can also use another dried red pepper.

Add ketchup, chili garlic sauce, capsicum, chicken stock cubes and soy sauce. You can use soy sauce more or less depending on the strength.

Add water and mix well.

Mix corn flour and water in a bowl to make a slurry and add to the Manchurian sauce to thicken the gravy. Cook over low heat and stir constantly until gravy thickens to avoid lumps.

Protip :  Most chicken Manchurian recipes require ketchup and rely on sugar and vinegar for more flavor. I noticed that some ingredients are used in the ketchup supplement and the same restaurant style flavor with bright red color.

Add the chicken munch to the gravy.

Manchurian now ranges from moderate to extremely spicy gravy. So I suggest adding pepper first then checking the taste and adding red chili powder according to your heat preference as needed.

Garnish with green onions and serve with chicken Manchurian with plain or fried rice.

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