Easy Chicken Manchurian Recipe for Homemade Takeout

Save This Recipe to Share Later

Easy Chicken Manchurian Recipe for Homemade Takeout

If you’ve ever craved that flavorful, tangy, and slightly spicy Chicken Manchurian from your favorite Indo-Chinese restaurant, you’re not alone! Making a homemade Chicken Manchurian is surprisingly easy, and it brings all the goodness of takeout right to your kitchen—no special skills needed.

In this step-by-step guide, I’ll show you how to prepare an easy Chicken Manchurian recipe for homemade takeout. We’ll cover the must-have ingredients, best cooking tips, and even substitutions if you need them. Plus, you’ll get FAQs and a nutrition chart so you can feel good about what’s on your plate.

What is Chicken Manchurian?

Chicken Manchurian is a popular Indo-Chinese dish—a cuisine that blends Chinese cooking techniques with Indian flavors. It typically features crisp fried chicken pieces tossed in a glossy, savory-spicy sauce with bell peppers, onions, garlic, and soy sauce.

**Historical Note:**
Indo-Chinese cooking took root in Kolkata, India, when Chinese immigrants adapted their recipes to Indian tastes. Chicken Manchurian is credited to Nelson Wang, a chef from Mumbai, in the 1970s. What makes this dish special is its signature Manchurian sauce, which balances heat, tang, and umami in every bite.

Why Make Chicken Manchurian at Home?

– **Control the Ingredients:** You can adjust spice, salt, and oil to your liking.
– **Healthier:** Reduce oil for a lighter version and avoid MSG or preservatives.
– **Budget-Friendly:** You’ll be surprised how much less it costs to make it yourself!
– **Customizable:** Perfect for those who like extra veggies or want a gluten-free version.

**Health Information:**
Chicken is a lean protein, and with homemade Manchurian, you can boost the veggie content while reducing oil. Swap deep-frying for pan-frying or baking for an even healthier twist.

Easy Chicken Manchurian Recipe for Homemade Takeout

Ingredients

**For the Chicken:**
– 500g boneless chicken breast or thighs, cut into 1-inch cubes
– 2 tbsp soy sauce (regular or low sodium)
– 1 tbsp ginger-garlic paste
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/2 cup cornstarch (or all-purpose flour, see table below)
– 1/4 cup all-purpose flour (optional—makes chicken extra crispy)
– 1 egg (can omit for egg-free)
– Oil, for frying (vegetable, canola, or sunflower oil)

**For the Manchurian Sauce:**
– 1 tbsp oil
– 4 garlic cloves, finely chopped
– 1-inch ginger, finely chopped
– 2 green chilies, sliced (optional)
– 1/2 cup onion, diced
– 1/2 cup bell peppers (red & green), diced
– 2 tbsp soy sauce
– 1 tbsp tomato ketchup
– 1 tbsp chili sauce (adjust to taste)
– 1 tbsp vinegar (white or rice vinegar)
– 1 tsp sugar
– 3/4 cup water
– 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
– 2 spring onions, chopped (for garnish)

Ingredient Substitutions Table

| Ingredient | Substitute | Notes |
|———————|————————|——————————|
| Cornstarch | Potato starch, arrowroot or rice flour | Gluten-free options |
| Soy sauce | Tamari or coconut aminos | For gluten-free |
| Chicken | Tofu, paneer, cauliflower | For vegetarian/vegan |
| Egg | 1 tbsp yogurt, 1 tbsp buttermilk, or omit | Binds batter |
| Chili sauce | Sriracha, hot sauce, Schezwan sauce | Adjust heat level |

Step-by-Step Instructions

***Prep Time:*** 15 minutes
***Cook Time:*** 20 minutes
***Total Time:*** 35 minutes
***Servings:*** 4

**1. Marinate the Chicken**
1. In a mixing bowl, combine chicken cubes with soy sauce, ginger-garlic paste, black pepper, salt, egg (if using), cornstarch, and all-purpose flour.
2. Mix well to coat every piece. Set aside while you prep your sauce ingredients (at least 10 minutes for best flavor).

**2. Fry the Chicken**
3. Heat about 1 inch of oil in a deep or wide pan on medium-high.
4. Once hot, add chicken pieces in batches, making sure not to crowd the pan.
5. Fry until golden brown and crispy (about 4-5 minutes per batch).
6. Remove to a plate lined with paper towels.

**Optional Health Tip:**
You can bake the chicken on a lined baking tray at 425°F (220°C) for 20 minutes instead of frying, or even air-fry for a lighter option.

**3. Make the Manchurian Sauce**
7. In a clean wok or large pan, heat 1 tablespoon oil.
8. Sauté ginger, garlic, and green chilies until fragrant (30 seconds).
9. Add onions and bell peppers. Stir-fry for 2-3 minutes (keep veggies slightly crisp).
10. Pour in soy sauce, ketchup, chili sauce, vinegar, and sugar. Stir to mix.
11. Add 3/4 cup water and bring to a simmer.

**4. Thicken & Finish**
12. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then slowly stir into the simmering sauce.
13. The sauce will thicken and get glossy—add more water for a thinner gravy if needed.
14. Add in the fried chicken and toss well to coat. Cook for 1-2 more minutes so everything combines.
15. Taste and adjust seasoning. Garnish with chopped spring onions.

**5. Serve**
16. Serve Chicken Manchurian hot with steamed rice, fried rice, or noodles.

Nutrition Chart (Per Serving)

| Nutrition | Amount |
|——————–|———–|
| Calories | 320 |
| Carbohydrates | 24 g |
| Fat | 14 g |
| Protein | 26 g |
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Category | Main |
| Yield | 4 Servings|
| Diet | Dairy-free, Can be made gluten-free |

Helpful Cooking Tips: Do’s and Don’ts

**Do:**
– Marinate the chicken at least 10 minutes for best flavor.
– Fry in small batches to keep chicken crispy.
– Use low sodium soy sauce if you’re watching your salt.

**Don’t:**
– Don’t overcrowd the pan while frying—chicken gets soggy.
– Don’t overcook the sauce, or veggies will lose their crunch.
– Don’t skip the cornstarch slurry—it gives the sauce its signature gloss.

Serving Suggestions

– Pair Chicken Manchurian with classic Vegetable Fried Rice or Hakka Noodles.
– For a lighter meal, serve atop steamed jasmine rice.
– Garnish generously with fresh green onions and a squeeze of lime for extra zing.

FAQs About Easy Chicken Manchurian Recipe for Homemade Takeout

**Q1. Can I make Chicken Manchurian gluten-free?**
Absolutely! Use gluten-free cornstarch and soy sauce (or tamari/coconut aminos). Skip the all-purpose flour or replace it with extra cornstarch or rice flour.

**Q2. What if I don’t want to fry the chicken?**
You can bake the marinated chicken at 425°F (220°C) for about 20 minutes, turning halfway, or use an air-fryer. This gives you a nice texture without extra oil.

**Q3. Can I make this recipe vegetarian?**
Yes! Swap out chicken for tofu, paneer (Indian cottage cheese), or even cauliflower florets to enjoy a fantastic vegetarian Manchurian.

Final Thoughts

Making an **easy Chicken Manchurian recipe for homemade takeout** is all about capturing those big flavors and saucy, satisfying bites you love from your favorite Indo-Chinese spot—right in your own kitchen. This dish is beginner-friendly, customizable, and sure to make your takeout night a healthy treat.

Have fun cooking and let your kitchen be the next best Indo-Chinese restaurant in town!

**Enjoyed this recipe?**
Let me know your twists and tips in the comments! And don’t forget to check our other homemade takeout favorites for more easy, satisfying meals.

Save This Recipe to Share Later

You might also like these recipes

Leave a Comment