Chicken Manchurian

Course: Main
Cuisine: Indo Chinese
Servings: 4
Author: Maria Jose Martin
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  • 350 gms Chicken, cut into medium size cubes measured after cleaning (I used boneless chicken)

For egg batter

  • 2 Egg whites
  • 2 tbsp Cornflour
  • 2 tbsp Plain flour
  • 1 tsp Salt
  • 1 tsp Pepper powder
  • 1 tsp Vinegar
  • 1.5 tsp Soya sauce
  • 1.5 tsp Red chilli sauce

For the sauce

  • 2 tbsp Crushed ginger and garlic each
  • 1-2 Green chilli chopped
  • 2.5 cups Chicken stock/water
  • 1.5 cups Water
  • 2 - 2.5 tbsp Soya sauce
  • 2 tbsp Tomato ketchup
  • 1.5 tbsp Red chilli sauce
  • 1 tsp Vinegar
  • 1 tsp Pepper powder
  • 1/2 tsp Sugar
  • 1/4 - 1/2 tsp Salt
  • 1.5 tbsp Cornflour
  • 2-3 stalks Spring onion chopped (white and greens separate)
  • Oil I used sunflower oil


  • Combine all the ingredients of the batter. Dip the chicken pieces in egg batter. Heat oil for deep frying in a pan (refer notes). Once the oil is hot, reduce heat. Add chicken pieces to the oil and increase the heat to low-medium. Fry the chicken pieces till they turn light golden colour. Make sure you dont fry it too long, otherwise the chicken will harden. Keep it aside.
  • In a wok, heat oil. Lightly fry the crushed ginger and garlic. Add green chillies and white of spring onions. Stir for a few seconds. Add chicken stock/water. Add all the other ingredients of the sauce except cornflour. Cook for 2-3 minutes.
  • Add 3 tbsp water to cornflour and make a thick paste. Add cornflour paste to the sauce and give one boil. Add fried chicken pieces and cook for 2-3 mins, till sauce turns slightly thick. Serve hot garnished with spring onion greens.


If you want to make it as a soup instead of a curry, cut the chicken pieces into thin strips, instead of cubes. Also you can add more water/chicken stock to adjust the consistency.
Be careful while adding salt, since soya sauce is used in the batter and sauce. I shallow fried the chicken pieces instead of deep frying.