If you are craving something that perfectly balances bold flavors and irresistible comfort, this Chicken Manchurian Recipe is exactly what you need to try next. This dish boasts tender, juicy chicken balls enveloped in a tangy, slightly spicy sauce that clings beautifully to every bite. Whether you’re cooking for family, impressing friends, or craving a fantastic weeknight supper, this recipe offers a warm embrace of Indo-Chinese flavors that always hits the spot.
Ingredients You’ll Need
Getting the ingredients right is half the battle won with this Chicken Manchurian Recipe. Each component plays a crucial role from the crispy texture of the chicken balls to the vibrant, savory sauce that ties everything together beautifully.
- Vegetable oil for frying: Essential for creating that perfect golden crust on the chicken balls.
- 1 lb ground chicken: The juicy base of your protein-packed meatballs.
- 2 garlic cloves, minced: Adds that punchy aromatic depth to the chicken mixture.
- ½ cup maida or all-purpose flour: Helps bind and crisp up the chicken balls.
- 1 large egg: Acts as a binder to hold all ingredients together nicely.
- ¼ cup green onions, diced (divided): Provides fresh, mild onion flavor and a pop of color.
- 1 teaspoon ginger paste: Adds zingy warmth to the chicken.
- 1 teaspoon Tamari, soya, or dark soy sauce: Deepens the umami taste in both the chicken and sauce.
- 1 teaspoon sesame oil: Gives a subtle nutty aroma to the mix.
- ½ teaspoon cracked black pepper: Just enough heat and sparkle of spice.
- Pinch red pepper flakes: Delivers a gentle kick without overpowering.
- 1 tablespoon cornstarch: For thickening the sauce to luscious perfection.
- 2 tablespoons water: Blends with cornstarch into a slurry for the sauce.
- 1 tablespoon canola oil: Great for stir-frying the vegetables and aromatics.
- 3 garlic cloves, minced: Intensifies the garlic flavor in the sauce.
- 1 inch ginger, grated: Enhances the fresh, spicy notes in the sauce.
- 1 red chili pepper, minced: Brings vibrant heat to the dish.
- 1 shallot, thinly sliced: Adds gentle sweetness and texture.
- ¼ cup green onions, diced: Used again here to brighten the stir-fry.
- 1 bell pepper, roughly chopped: Provides crunch and color contrast.
- 2 tablespoons tomato paste: Contributes body, tang, and a hint of sweetness.
- 1 tablespoon rice wine: Lightly deglazes the wok adding subtle complexity.
- 3 tablespoons Tamari, soya, or dark soy sauce: Builds a savory umami-rich base for the sauce.
- 1 cup chicken stock: Adds depth and moistens the sauce perfectly.
- 1 teaspoon cracked black pepper: Sprinkled in the sauce for balanced spice.
- Toasted sesame seeds for garnish: Finishing touch that adds nutty crunch and visual appeal.
How to Make Chicken Manchurian Recipe
Step 1: Heat the Oil
Start by heating about an inch of canola oil in a wok or large skillet over medium heat. Getting the oil hot enough is key to frying the chicken balls evenly and getting that lovely golden crust.
Step 2: Prepare the Chicken Balls
In a spacious mixing bowl, mix ground chicken with minced garlic, ginger paste, egg, sesame oil, all-purpose flour, black pepper, red pepper flakes, soy sauce, and 1 tablespoon of diced green onions. Combine everything thoroughly until you get a consistent mix that will hold together well. Use a medium cookie scoop or your hands to shape small golf ball-sized portions and set them neatly on a baking sheet. This is where your protein powerhouse takes shape!
Step 3: Fry the Chicken Balls
Carefully drop the chicken balls into the hot oil and fry them for around 7 minutes. Turn them frequently to ensure they cook evenly on all sides and achieve that beautiful golden color. When cooked through, transfer them to a plate lined with paper towels to soak up the excess oil, keeping them crisp but not greasy.
Step 4: Prepare the Cornstarch Slurry
Quickly whisk together cornstarch and water in a small bowl until smooth. This slurry will be your secret weapon to thickening the sauce perfectly later on.
Step 5: Stir-Fry the Vegetables
In the same wok, add 1 tablespoon of canola oil and heat it up again. Toss in minced garlic, grated ginger, minced red chili, thinly sliced shallot, diced green onions, and roughly chopped bell pepper. Stir-fry for about 3 minutes until fragrant and slightly softened but still retaining some crunch.
Step 6: Add Tomato Paste and Deglaze
Mix the tomato paste into the vegetables and stir well to coat everything evenly. Let it cook for 1 to 2 minutes to develop flavor, then splash in the rice wine to deglaze the pan, loosening all those tasty browned bits stuck to the bottom.
Step 7: Make the Sauce
Pour in the soy sauce and chicken stock, whisking to form a smooth sauce base. Bring it to a boil and then reduce the heat to a gentle simmer. Gradually stir in the cornstarch slurry and keep cooking for about 10 minutes until the sauce thickens to glossy perfection.
Step 8: Combine with the Chicken Balls
Turn off the heat and add the fried chicken balls directly into the sauce. Gently toss or stir, making sure each ball is generously coated in that luscious Manchurian sauce, ready to burst with flavor in every bite.
How to Serve Chicken Manchurian Recipe
Garnishes
For the finishing touch, sprinkle the remaining diced green onions and toasted sesame seeds over the dish. These simple garnishes add fresh brightness and a delightful crunch that elevates each mouthful.
Side Dishes
Chicken Manchurian pairs beautifully with classic Hakka noodles or fried rice. Both absorb the savory sauce wonderfully and complement the dish’s texture. For a healthier option, light stir-fried vegetables or steamed jasmine rice also work brilliantly.
Creative Ways to Present
Try serving this dish in a stylish shallow bowl, letting the sauce pool around the chicken balls, and garnish with thin strips of fresh chili and a sprinkle of finely chopped cilantro. For parties, skewering the chicken balls and drizzling the sauce on top makes for a fun finger food platter. Presentation can make your Chicken Manchurian Recipe even more memorable!
Make Ahead and Storage
Storing Leftovers
Keep leftover Chicken Manchurian in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making the leftovers delicious in their own right.
Freezing
If you want to freeze this dish, store the fried chicken balls and sauce separately in freezer-safe containers. Frozen chicken balls can last around 2 months, and the sauce freezes well too without losing its texture.
Reheating
To reheat, warm the sauce gently on the stovetop before adding the chicken balls to avoid overcooking. Heat until the dish is piping hot, stirring occasionally to re-coat the chicken balls with the sauce and maintain its signature glossy finish.
FAQs
What can I use instead of ground chicken?
You can substitute ground chicken with ground turkey or finely chopped chicken breast. For a vegetarian twist, try firm tofu mashed and seasoned similarly, although the cooking times will vary.
Can I make this dish less spicy?
Absolutely! Simply reduce or omit the red pepper flakes and minced chili pepper from the recipe for a milder flavor that still packs that signature Manchurian tang.
Is it necessary to deep-fry the chicken balls?
While frying gives the best crispy texture, baking or air frying the chicken balls is a healthier alternative. Just keep an eye to ensure they cook evenly and retain their juicy interior.
What is maida, and can I replace it?
Maida is a finely milled all-purpose flour common in Indian cooking. You can use regular all-purpose flour as a substitute, which will work just fine for binding and crisping the chicken balls.
Can I make this recipe gluten-free?
Yes! Use tamari instead of soy sauce to avoid gluten, and substitute maida with a gluten-free flour blend. Make sure your cornstarch and other ingredients are certified gluten-free as well.
Final Thoughts
This Chicken Manchurian Recipe is a true winner for anyone who loves warm, flavorful, and satisfying dishes with a touch of adventure. It offers that perfect balance of crispy texture, saucy richness, and just the right amount of spice that keeps you coming back for more. Trust me, once you try making this at home, it might just become your go-to comfort food for any occasion. Happy cooking!
Print
Chicken Manchurian Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Indo-Chinese
Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken balls fried to perfection and tossed in a tangy, savory sauce with aromatic spices and vegetables. This recipe offers a perfect balance of spicy, sweet, and umami flavors, making it an irresistible appetizer or main dish to serve with noodles or rice.
Ingredients
For Chicken Balls
- Vegetable oil for frying
- 1 lb ground chicken
- 2 garlic cloves, minced
- ½ cup all-purpose flour (maida)
- 1 large egg
- ¼ cup green onions, diced (divided)
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon cracked black pepper
- Pinch red pepper flakes
For Sauce and Stir-fry
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red chili pepper, minced
- 1 shallot, thinly sliced
- ¼ cup green onions, diced
- 1 bell pepper, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon rice wine
- 3 tablespoons Tamari, soya, or dark soy sauce
- 1 cup chicken stock
- 1 teaspoon cracked black pepper
- Toasted sesame seeds for garnish
Instructions
- Heat the Oil: Heat 1 inch of canola oil in a wok or large skillet over medium heat until hot enough for frying.
- Prepare the Chicken Balls: In a large bowl, mix ground chicken with minced garlic, ginger paste, soy sauce, egg, sesame oil, all-purpose flour, cracked black pepper, red pepper flakes, and 1 tablespoon of diced green onions until fully combined. Shape the mixture into golf ball-sized portions using a medium cookie scoop and place them on a baking sheet.
- Fry the Chicken Balls: Carefully add the chicken balls to the hot oil and fry for about 7 minutes, turning frequently to ensure even cooking. Once golden brown and cooked through, remove them using a slotted spoon and drain on a paper towel-lined plate.
- Prepare the Cornstarch Slurry: Whisk together cornstarch and water in a small bowl until smooth and set aside for thickening the sauce later.
- Stir-Fry the Vegetables: In the same wok, add a tablespoon of canola oil. Once hot, stir-fry minced garlic, grated ginger, red chili pepper, shallot, diced green onions, and bell pepper for about 3 minutes until fragrant and slightly softened.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 1 to 2 minutes to develop flavor. Then deglaze the pan by adding rice wine, stirring well to lift any browned bits.
- Make the Sauce: Pour in soy sauce (Tamari) and chicken stock, whisking until smooth. Bring the sauce to a boil, reduce the heat to a simmer, then stir in the prepared cornstarch slurry. Cook for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Combine with the Chicken Balls: Turn off heat and gently add the fried chicken balls to the sauce. Toss carefully to coat the chicken evenly without breaking the balls.
- Garnish and Serve: Garnish with remaining diced green onions and toasted sesame seeds. Serve the Chicken Manchurian hot with Hakka noodles, fried rice, or stir-fried vegetables for a complete meal.
Notes
- Use fresh ground chicken for the best texture and flavor.
- Adjust the red pepper flakes and chili according to your preferred spice level.
- Ensure the oil is hot enough before frying to prevent the chicken balls from absorbing too much oil.
- The sauce thickens as it simmers – do not skip the cornstarch slurry for the classic glossy texture.
- Vegetables can be swapped or added based on availability, such as adding carrots or snow peas.
