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This savory Chicken Manchurian has been my family's favorite Indo-Chinese dish for years. The combination of crispy chicken pieces coated in that sticky, tangy sauce creates the perfect balance of flavors that will transport you straight to the bustling streets of Mumbai or Delhi's Chinatown.
I first made this during a rainy weekend when I was craving something different from our usual takeout. The incredible aroma filled our kitchen, and now my husband requests it at least twice a month for our special weekend dinners.
Ingredients
- Boneless chicken: preferably dark meat as it stays juicier and more flavorful when fried
- Sweet red bell pepper: adds color brightness and a slight sweetness that balances the sauce
- Garlic ginger onion mix: creates the aromatic base that defines authentic Indo Chinese cooking
- Cornstarch: essential for achieving that signature crispy coating when fried
- Dark soy sauce: provides color and depth try to source authentic dark soy for best results
- Bird's eye chili peppers: deliver authentic heat adjust according to your spice tolerance
- Tomato paste: adds tanginess and body to the sauce without making it too watery
- Rice vinegar: brings necessary acidity look for unseasoned varieties for best flavor control
Step-by-Step Instructions
- Prepare the Aromatics:
- Process ginger garlic and onion into a fine paste using a food processor until completely smooth. This aromatic mixture is the flavor foundation of the dish so make sure there are no chunks remaining. Reserve 2 tablespoons for the sauce and use the rest for marinating.
- Marinate the Chicken:
- Cut chicken into precise 1-inch pieces and combine thoroughly with the aromatic paste soy sauce chili powder black pepper and water. Allow the flavors to develop by marinating for at least 1 hour or overnight in the refrigerator. The longer marinade time results in more flavorful chicken.
- Create the Perfect Coating:
- Just before frying add 10 tablespoons of cornstarch to the marinated chicken and mix until every piece is thoroughly coated. This creates the signature crispy exterior that contrasts beautifully with the sticky sauce. The cornstarch should form a light paste around each piece.
- Double Fry for Extra Crispiness:
- Heat oil to exactly 350°F and fry chicken in small batches for 5-6 minutes until golden brown. After all batches are complete return all chicken to the oil for a quick 30-second second fry. This double frying technique ensures maximum crispiness that stands up to the sauce coating.
- Build the Sauce Base:
- Stir fry the reserved garlic ginger onion mix until deeply caramelized and fragrant about 2 minutes. Add diced red peppers and cook until slightly softened. This creates a flavorful base that infuses the entire sauce with aromatic depth.
- Create the Perfect Sauce:
- Combine all sauce ingredients with the cornstarch slurry and add to the aromatics stirring constantly until thickened to a glossy consistency. The sauce should coat the back of a spoon but still flow slowly. This texture is crucial for properly coating the chicken.
- Combine and Finish:
- Toss the crispy chicken pieces in the thickened sauce ensuring each piece is evenly coated. Garnish with fresh cilantro for brightness and color contrast. Serve immediately while the chicken retains its textural contrast of crispy exterior and juicy interior.
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You Must Know
My favorite element of this dish is the bird's eye chilies. I discovered their importance when I first tried making this with regular chili powder and found it lacked that distinctive Indo-Chinese heat. The first time I added fresh bird's eye chilies, the flavor transformed completely, and my father-in-law who lived in Kolkata for years said it tasted just like the street food he remembered.
The Secret to Authentic Flavor
The key to genuine Chicken Manchurian flavor lies in the balance between Chinese cooking techniques and Indian flavor profiles. This dish emerged in the Chinese communities of Kolkata in the 1970s and quickly spread throughout India. The signature flavor comes from the specific combination of soy sauce vinegar and Indian chili powder. I find that using authentic dark soy sauce rather than regular creates that distinctive deep color and richer flavor that defines restaurant-quality Manchurian.
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Make-Ahead and Storage Tips
Chicken Manchurian tastes even better the next day as the flavors continue to develop in the refrigerator. Store leftovers in an airtight container for up to 3 days. When reheating, add a tablespoon of water to the sauce as it tends to thicken when cold. For best texture results, reheat in a wok or skillet rather than microwave, as this helps maintain some of the crispiness. If planning to serve at a party, you can fry the chicken earlier in the day and keep it separate, then prepare the sauce and combine just before serving.
Perfect Pairings and Serving Suggestions
Chicken Manchurian truly shines when served with steamed jasmine rice which absorbs the delicious sauce perfectly. For an authentic Indo-Chinese meal, pair it with vegetable hakka noodles or simple egg fried rice. If serving as an appetizer, provide toothpicks and lime wedges on the side. The tanginess of the lime cuts through the richness of the fried chicken beautifully. For a full spread, consider serving alongside vegetable spring rolls, hot and sour soup, or chili paneer for a vegetarian option that complements the flavors in this dish.
Frequently Asked Questions
- → What type of chicken works best for Chicken Manchurian?
Boneless chicken thighs are ideal due to their juiciness and flavor, but boneless chicken breast can also be used.
- → What can I substitute for oyster sauce?
If you cannot find oyster sauce, substitute it with half the amount of soy sauce and add a pinch of sugar to replicate the umami-sweet flavor.
- → How do I make the chicken extra crispy?
Double fry the chicken. Fry initially until cooked through, then fry a second time briefly to achieve a crispier texture.
- → Can I adjust the spice level?
Yes, reduce or increase the chili powder and bird's eye chilis as per your spice preference. You can also use mild chili powders.
- → What should I serve with Chicken Manchurian?
Chicken Manchurian pairs well with steamed rice, fried rice, or stir-fried Hakka noodles for a complete meal.