Manchurian Chicken- An Indo Chinese recipe

  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 1:25 h

If you belong to the Western world and have never tasted Indian-Chinese cuisine, then this recipe will be somewhat of a shock to you.

It is as Chinese as can be, but with a distinct Indian touch- definitely more spicy and extremely delicious.

Why Indo Chinese? Well, India has had Chinese migrants right from the late 18th century who came in to work at the Madras and Calcutta ports.

Over time, Chinese food and Indian flavours have merged to form a unique cuisine- Indo Chinese cuisine. Today Chinese are associated with  tannery, sauce manufacturing, dentistry and beauty parlours. Several restaurants and takeaways around Calcutta are  also owned by the Chinese.

Every Indian city has its fair share of Chinese restaurants. Nowadays, many more abound claiming the authentic milder Chinese taste as opposed to the fiery stuff that we were used to whilst growing up.

This recipe is a brilliant one for rainy days, like we have here in London and a must-have in your party collection.


I used my lovely new Wok from Judge Cookware to make this recipe.


The wok is a great size, 28 inch diameter- just perfect for making those stir fries. It has a substantial weight, always a good sign for nonstick ware, I find. The non-stick surface itself is very good. Nothing sticks. Quite impressed with the quality. The pan is also very easy to wash, just a quick rinse with warm soapy water cleans it in a flash. It also comes with a glass lid that has a vent. Love the lid- enables quick cooking and the wok is great for flash frying. A really good size for when you have more people over to eat or even for a quick toss up.

Now, onto the delicious Manchurian Chicken.

Ingredients for the Chicken

Boneless chicken (breasts or thigh)- 750 gm to 1 kg

Ginger paste-  1 tbsp

Garlic paste- 1 tbsp

Egg – 1

Corn flour – 1/2 cup

Salt & pepper as per taste

Baking powder- 1 tsp

Soya Sauce – 1 tablespoons

Vegetable oil for deep frying


For Manchurian Sauce

Chicken stock – 2 cups (optional)- water

Coriander leaves chopped – 1/2 cup

Soya sauce – 1 tsp

Chili garlic sauce – 1 tablespoon

Green Chilli- 1

Black pepper powder – 1/2 teaspoon

Spring onion, finely chopped- 1/2 cup

Sugar- 1 tsp

Corn flour – 2 tablespoons dissolved in 1/4 cup of water

Ginger chopped – 1 tsp

Garlic sliced- 1 tsp

Sliced peppers- 1/2 cup, any colour


Method for Chicken

  1. In a bowl, mix corn flour, baking powder, salt, pepper, soya sauce &ginger garlic paste.
  2. Break an egg into it and make a thick mixture.
  3. Add the chicken pieces to it and let it sit for 1 hour.
  4. After the standing time, heat oil in a frying pan and deep fry the marinated chicken pieces till golden brown and keep aside.
  5. 20140212-P1080045

Making the Manchurian Sauce

  1. In the same wok, heat 2 tablespoon of oil.
  2. Add the  ginger, garlic, and green chilli and fry till they lightly change colour.
  3. Add the chopped spring onion and sauté and  and fry for a min.
  4. Reduce heat and add soya sauce, chicken stock, sugar, salt, pepper, ajinomoto and bring it to boil.
  5. Add the chopped coriander
  6. Now add the corn flour mixture and cook for 2-3 minutes.
  7. Add the fried chicken and chopped spring onion & cook for 1-2 minutes and serve hot.

Serve with Hakka Noodles, steamed rice or fried rice.


To serve as a appetizer,  reduce the quantity of chicken stock in the sauce.
For a vegetarian option, simply substitute the chicken with Paneer, Quorn or Tofu.
To get your own wok, simply visit Judge Cookware to find your own stockist or buy from Amazon.


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Thanks to Judge Cookware for sending me this wok to review. All views and opinions expressed herein are as always, my very own.
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