If you’re craving a dish that’s bursting with bold flavors and has that irresistible blend of crispy and saucy, you’re going to love this Chicken Manchurian Recipe. It’s a perfect harmony of tender ground chicken formed into golden balls, tossed in a tangy, spicy, and savory sauce that’s full of aromatic garlic, ginger, and a splash of soy. This dish brings a little taste of Indo-Chinese cuisine right to your table, making it a fantastic choice for family dinners, casual get-togethers, or whenever you want to wow your taste buds with something truly special.
Ingredients You’ll Need
Creating this Chicken Manchurian Recipe is delightfully simple because it relies on fundamental ingredients that each bring their own magic to the dish’s texture, flavor, and color. These essentials come together to create that perfect balance between crispy chicken and a rich, flavorful sauce you won’t be able to stop dipping into.
- Vegetable oil for frying: Provides the perfect medium to get those chicken balls beautifully crisp and golden brown.
- 1 lb ground chicken: The lean protein base that keeps the dish light but satisfying.
- 2 garlic cloves, minced: Adds a pungent, savory kick that wakes up your palate.
- ½ cup maida or all-purpose flour: Acts as a binding agent, helping those chicken balls hold together with great texture.
- 1 large egg: Brings moisture and helps with the chicken balls’ firmness.
- ¼ cup green onions, diced (divided): Gives freshness and a mild onion flavor, enhancing both the chicken balls and garnish.
- 1 teaspoon ginger paste: Adds a warm, spicy depth that pairs beautifully with garlic.
- 1 teaspoon Tamari, soya, or dark soy sauce: Infuses an umami punch essential to manchurian flavors.
- 1 teaspoon sesame oil: A little drizzle brings a subtle nutty aroma that’s irresistible.
- ½ teaspoon cracked black pepper: Lends just enough heat to balance the sauce.
- Pinch red pepper flakes: Provides that spicy edge you want without overwhelming heat.
- 1 tablespoon cornstarch: Used to thicken the luscious sauce to the perfect consistency.
- 2 tablespoons water: Combined with cornstarch to create a smooth slurry for thickening.
- 1 tablespoon canola oil: Ideal for stir-frying the veggies for a burst of freshness.
- 3 garlic cloves, minced: More garlic for that unmistakable aromatic base in the sauce.
- 1 inch ginger, grated: Intensifies the zing and brightens the sauce.
- 1 red chili pepper, minced: Adds color and a fresh spicy note.
- 1 shallot, thinly sliced: Brings a delicate sweetness to complement the savory sauce.
- ¼ cup green onions, diced: For stir-frying and garnishing, adding layers of flavor.
- 1 bell pepper, roughly chopped: Provides crunch and vibrant color.
- 2 tablespoons tomato paste: Contributes tang and depth to the sauce’s body.
- 1 tablespoon rice wine: Helps deglaze the pan and adds subtle acidity to balance the flavors.
- 3 tablespoons Tamari, soya, or dark soy sauce: The heart of the sauce’s rich, umami character.
- 1 cup chicken stock: Adds savory moisture and rounds out the sauce beautifully.
- 1 teaspoon cracked black pepper: Sprinkled in the sauce for a gentle peppery finish.
- Toasted sesame seeds for garnish: For texture and a lovely nutty crunch to top off the dish.
How to Make Chicken Manchurian Recipe
Step 1: Heat the Oil
Begin by heating about an inch of canola oil in a wok or a large skillet over medium heat. This oil level is perfect for shallow frying the chicken balls, allowing them to crisp up nicely without soaking in too much oil. While it heats, you can prepare your chicken mixture—timing is everything here.
Step 2: Prepare the Chicken Balls
In a large bowl, combine the ground chicken with minced garlic, ginger paste, soy sauce, egg, sesame oil, all-purpose flour, cracked black pepper, red pepper flakes, and one tablespoon of diced green onions. Mix everything really well until every bit comes together into a uniform mixture. Using a medium cookie scoop or your hands, shape the mixture into golf ball-sized portions and set them aside on a baking sheet. These balls will turn out juicy inside with a crispy outside once fried.
Step 3: Fry the Chicken Balls
Carefully add your chicken balls to the hot oil in batches, frying each side for about 7 minutes. Make sure to turn them frequently so they brown evenly and remain perfectly cooked all the way through. Once golden and crispy, remove them using a slotted spoon and let them drain on a paper towel-lined plate. This step is crucial to keep your Chicken Manchurian Recipe from feeling greasy.
Step 4: Prepare the Cornstarch Slurry
Whisk together the cornstarch and water in a small bowl to make a smooth slurry. This will help thicken the sauce later, giving it that glossy, clingy texture that you want coating the chicken balls.
Step 5: Stir-Fry the Vegetables
In the same wok (no need to wash it), add a tablespoon of canola oil and bring it back to medium-high heat. Toss in minced garlic, grated ginger, minced red chili, sliced shallot, diced green onions, and chopped bell pepper. Stir-fry these vibrant veggies for about 3 minutes until they soften just enough to release their fragrance while maintaining some crunch, which adds lovely contrast to the dish.
Step 6: Add Tomato Paste and Deglaze
Mix the tomato paste into the vegetables and stir well, cooking for 1 to 2 minutes. This step helps develop deep flavor. Then, pour in the rice wine to deglaze the pan, lifting all those delicious browned bits off the bottom and infusing the sauce with a pleasant acidity.
Step 7: Make the Sauce
Pour in the tamari or soy sauce along with the chicken stock. Whisk everything to combine smoothly and bring the mixture to a boil. Lower the heat to a gentle simmer, then stir in your cornstarch slurry. Let the sauce cook for about 10 minutes until it thickens to a luscious consistency that will perfectly coat each chicken ball.
Step 8: Combine with the Chicken Balls
Turn off the heat and add your crispy chicken balls back into the wok. Gently toss them in the warm sauce, making sure every ball is generously coated in that beautiful, sticky glaze. This step is where the magic truly happens—the crispy exterior takes on those incredible layers of flavor without losing its texture.
How to Serve Chicken Manchurian Recipe
Garnishes
To finish off your Chicken Manchurian Recipe, sprinkle with the remaining diced green onions and a handful of toasted sesame seeds. The green onions add a fresh, vibrant touch while the sesame seeds lend a subtle nutty crunch that elevates each bite.
Side Dishes
This dish pairs wonderfully with classic Hakka noodles or steamed fried rice to soak up every bit of that savory sauce. Alternatively, stir-fried vegetables are an excellent lighter option that keeps the meal balanced and colorful.
Creative Ways to Present
For a fun twist, try serving the Chicken Manchurian balls on skewers as an appetizer at a party. You can also spoon the saucy chicken over a bed of steamed jasmine rice and add a sprinkle of crispy fried shallots for texture contrast. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Chicken Manchurian in an airtight container and refrigerate for up to three days. The sauce may thicken while chilling, but a quick reheat will bring it back to life perfectly.
Freezing
You can freeze the chicken balls and sauce separately in freezer-safe containers for up to two months. When ready to eat, thaw overnight in the refrigerator before reheating gently on the stove to maintain texture and flavor.
Reheating
Reheat leftovers over medium heat on the stovetop, stirring occasionally to warm the sauce evenly. If the sauce is too thick, add a splash of water or chicken stock to loosen it up without compromising flavor.
FAQs
Can I use chicken breast instead of ground chicken for this recipe?
While ground chicken is ideal for forming the tender chicken balls, you can finely chop chicken breast and mix with binding ingredients if ground chicken is unavailable. However, texture and juiciness might differ slightly.
Is Chicken Manchurian Recipe spicy?
This recipe has a mild to medium heat level due to the red pepper flakes and fresh chili pepper. You can easily adjust the spice by reducing or increasing these ingredients based on your preference.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with rice flour or a gluten-free flour blend, and use tamari sauce that is certified gluten-free to keep the flavors intact without gluten.
What can I substitute for rice wine in the sauce?
If you don’t have rice wine on hand, dry sherry, white wine, or even apple cider vinegar mixed with a bit of sugar can work as alternatives to provide a touch of acidity and depth.
How do I get the chicken balls crispy without deep frying?
For a lighter version, you can bake the chicken balls at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, turning halfway through. They won’t be as crispy as frying but still delicious.
Final Thoughts
This Chicken Manchurian Recipe truly shines because it balances ease, flavor, and a touch of culinary flair that anyone can achieve in their own kitchen. Whether you’re a longtime fan of Indo-Chinese food or just discovering it, this dish promises to bring warmth, spice, and comfort to your table. Give it a go—you’ll find yourself coming back for seconds and maybe even thirds!
Print
Chicken Manchurian Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken meatballs fried to golden perfection and coated in a spicy, tangy sauce made with soy, tomato paste, ginger, and aromatic vegetables. This recipe offers a perfect balance of heat, umami, and sweetness served best alongside noodles or fried rice for a comforting meal.
Ingredients
For the Chicken Balls
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 large egg
- ½ cup maida or all-purpose flour
- 1 teaspoon sesame oil
- ½ teaspoon cracked black pepper
- Pinch red pepper flakes
- ¼ cup green onions, diced (divided; 1 tbsp for mixture, rest for garnish)
- Vegetable oil for frying
For the Sauce
- 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 mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, all-purpose flour, black pepper, red pepper flakes, and 1 tablespoon diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop to form small golf ball-sized portions and place them evenly on a baking sheet.
- Fry the Chicken Balls: Carefully add the chicken balls to the hot oil, frying for about 7 minutes while turning frequently to ensure even cooking. Once golden brown and cooked through, remove the balls with a slotted spoon and drain them on paper towels to remove excess oil.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together cornstarch and water until smooth. Set aside for later use to thicken the sauce.
- Stir-Fry the Vegetables: Using the same wok, add a tablespoon of canola oil. When the oil is hot, add minced garlic, grated ginger, minced red chili pepper, thinly sliced shallot, diced green onions, and chopped bell pepper. Stir-fry the vegetable mixture for about 3 minutes until fragrant and slightly softened.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 1-2 minutes to coat and deepen the flavor. Then deglaze the pan by adding the rice wine, scraping up any browned bits from the wok’s surface.
- Make the Sauce: Pour tamari/soy sauce and chicken stock into the wok. Whisk the mixture until smooth and bring it to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry. Let the sauce cook and thicken for about 10 minutes, stirring occasionally.
- Combine with the Chicken Balls: Turn off the heat, then gently add the fried chicken balls into the thickened sauce. Toss carefully to coat all balls evenly without breaking them apart.
- Garnish and Serve: Garnish the dish with the remaining diced green onions and toasted sesame seeds. Serve warm with Hakka noodles, fried rice, or stir-fried vegetables as desired.
Notes
- Ensure the oil is hot enough before frying the chicken balls to avoid sogginess.
- Adjust the red pepper flakes and chili pepper quantity according to your preferred spice level.
- Use chicken stock for a richer sauce; vegetable stock can be substituted for a lighter option.
- Keep the chicken balls gently tossed in the sauce to maintain their shape and texture.
- This dish pairs wonderfully with steamed rice, noodles, or stir-fried greens.
