Delicious Crispy Chicken Manchurian Ready in 30 Minutes

Crispy Chicken Manchurian is a vibrant Indo-Chinese dish featuring crunchy chicken in a sweet and spicy sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Indo-Chinese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Thighs or Breast Thighs are juicier, breasts are leaner.
1 large Egg White Flaxseed meal can be used as a vegan substitute.

For the Marinade

3 tablespoons Soy Sauce Use tamari for gluten-free option.
1 tablespoon Rice or White Vinegar Can substitute with lemon juice.
1 teaspoon Baking Soda Tenderizes the chicken.
1 teaspoon Kosher Salt Adjust to taste.

For the Coating

1 cup Cornstarch Substitute with potato starch for gluten-free.
1 cup All-Purpose Flour Use gluten-free flour for gluten-free version.
1 teaspoon Baking Powder Helps with extra crispiness.
1 teaspoon Red Chili Powder or Cayenne Adjust to spice preference.

For the Sauce

4 tablespoons Raw Cane Sugar Coconut sugar can be used as an alternative.
1 cup Vegetable or Chicken Stock Opt for low-sodium.
1 cup Tomato Purée/Sauce Canned tomato sauce is a substitute.
2 tablespoons Ketchup Organic is preferred.
2 tablespoons Chili Garlic Sauce Sriracha can be used instead.

Aromatics

2 stalks Green Onions (Scallions) For garnishing.
3 cloves Garlic Core ingredient for flavor.
1 inch Ginger Core ingredient for flavor.
1 whole Thai Green Chili/Serrano Pepper Optional, omit for milder flavor.

For Garnishing

1 tablespoon Sesame Seeds Optional topping.

Equipment

Deep frying pan or wok
mixing bowls
Whisk

Method

How to Make Crispy Chicken Manchurian

Marinate Chicken: In a spacious bowl, combine your boneless chicken thighs or breasts with egg white, soy sauce, vinegar, baking soda, and kosher salt. Let it marinate for about 15 minutes.
Prepare Coating: In another bowl, mix cornstarch, all-purpose flour, baking powder, and red chili powder.
Make Sauce: Whisk together raw cane sugar, vegetable or chicken stock, tomato purée, ketchup, and chili garlic sauce in a separate bowl until smooth.
Preheat Oil: Heat oil in a deep frying pan or wok to about 320-350°F (175°C).
Fry Chicken: Dredge the marinated chicken in the coating and fry in batches for about 4 minutes until golden brown and crispy.
Stir-Fry Aromatics: Sauté green onions, garlic, ginger, and optional Thai green chili for 1-2 minutes.
Add Sauce: Pour the sauce into the pan and bring to a simmer for about 2 minutes.
Combine Chicken and Sauce: Toss the fried chicken in the sauce quickly.
Serve & Garnish: Transfer to a serving platter, sprinkle with sesame seeds and green onions, and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Serve with basmati rice or Indo-Chinese noodles for a complete meal.

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