Tuesday, 5 June 2012

Chicken Manchurian

In India & in Indian Chinese food, Manchurian is very famous. We grew up thinking Chicken Manchurian & Gobhi Manchurian is Chinese food. Later realised that there is nothing called as Manchurian in Chinese food & none of their dish tastes anything closer to our famous tasty Manchurian hahahahaJ . When we initially came to Singapore, I was very excited thinking that I will get to eat a lot of Chinese food. But the actual Chinese food is so different from the ones we have in India. I somehow have not liked the real Chinese food except the dumplings. In India even the street food vendors make the best Manchurians which is spelt by most Indians as Manjoorian:). This can be made as gravy, semi gravy or dry & I like all the 3. This one is a dry one & not so healthy coz its deep fried in oil. But it’s very very tasty.

500 gms Boneless Chicken
2 Tbsp. All-purpose flour
1 Tbsp. Corn flour
1.5 Tbsp. Chilli Powder
2 Tbsp. Light Soya Sauce
1 Tbsp. Tomato Ketchup
1 Tsp. black Pepper
1 small Capsicum diced
1 Tsp Chicken Powder or all Seasoning powder
1 Large Onion diced
2 Green Chili Chopped
2 Tbsp Garlic Chopped
1 Tbsp Chopped Ginger
¼ cup of water
Salt as per taste
Cooking Oil for Frying

Make a semi thick batter with all-purpose flour, corn flour, salt & water.  Dip the boneless chicken in this batter & fry it in hot oil for 2 – 3 mins. Remove them when they are cooked & set aside. In a wok/ Pan add oil fry ginger, garlic, onion, green chili for a minute. Now add in all the sauces, Chili powder, pepper powder, chicken powder, Capsicum & fry for a minute.  Add little water only if required. Finally add in the chicken toss well & fry this till all the sauces are blended well to the chicken. Serve this hot as appetizer or along with Fried Rice, steamed rice or anything that you wish to have:)


  1. drool worthy recipe...chicken manchurian looks too tempting...well made!
    Spicy Treats

  2. Hey Sheels.. yummy yummy!!..
    Amazing.. love reading your blog and trying your recipes :)
    Just need a tip, how do you get the marinate to stay on the chicken when deep frying and also how do you get the shiny glaze??

  3. Thax Zenia. Make the batter semi thick & drop it in hot oil & than after a minute lower the flame, than again increase towards the end for another minute.This will help marinate(coating) stay. The shine i guess it comes from the oil & sauces.


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