Saturday, 15 March 2014



chicken manchurian

Today I tried something a little different, an Indo-

Chinese recipe – Chicken Manchurian. This dish is

 pretty popular but if you haven’t heard of it, 

Chicken Manchurian brings the best of both worlds 

from Indian and Chinese cuisine. I had never made 

this dish before and couldn't find a recipe I found

very appealing. Although, there are almost 

countless ways to make this, I decided to experiment 

a bit by trying two different types of sauce. The first 

sauce I found to have very strong flavor. The second 

sauce I found very mild. I preferred the mild sauce 

and so did the others that tried it but if you like a 

spicier sauce,just add a little more garlic, ginger and 

a couple diced green chilies. The chicken is coated

 with a batter and then deep fried giving it a very 

soft texture. The batter is a basic combination of 

flour, corn starch, egg, and salt and pepper. If you 

feel the batter is a little thick feel free to add a tiny 

bit of water to thin it out. Chicken Manchurian Is 

best served with white rice. Enjoy!!!

chicken manchurian


1lb boneless skinless chicken breasts (cut into 1” pieces)

1 ½ tablespoons flour

1 ½ tablespoons corn starch

1 egg

salt and pepper (to taste)

1 large onion (sliced)


½ cup chicken broth

¼ cup ketchup

¼ cup tomato puree

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon garlic (minced)

1 tablespoon ginger (minced)

2 tablespoons water

1 tablespoon cornstarch

fresh cilantro (chopped, for garnish)

oil (for frying)

Cooking Instructions:

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Step 1: In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.

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Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.