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Recipe

Chicken Manchurian

55 min · Serves 4 · Fusion

Why make it

Crisp fried chicken pieces tossed in a glossy garlic, soy and chilli sauce with onion and capsicum. It's a popular Indo-Chinese dinner that goes well with fried rice or noodles.

Serves 4

You’ll need

  • 500 g boneless chicken breast or thigh, cut into 2 cm pieces
  • 1 egg, lightly beaten
  • 3 tbsp cornflour, for the coating
  • 2 tbsp plain flour (maida)
  • 1 tsp ginger garlic paste
  • 1 tbsp soy sauce, for the marinade
  • ½ tsp black pepper, freshly ground
  • ½ tsp salt

+ 16 more in the full recipe
1

Step 1 of 10

In a bowl, mix the chicken with the ginger garlic paste, 1 tbsp soy sauce, black pepper and salt. Leave it for 15 minutes.
2

Step 2 of 10

Add the egg, 3 tbsp cornflour and the plain flour to the chicken. Stir until each piece has a thin, sticky coating. If it looks dry, add 1 tbsp water.
3

Step 3 of 10

Heat 500 ml oil in a deep pan over medium-high heat until a pinch of batter sizzles straight away, about 170°C.
4

Step 4 of 10

Fry the chicken in two batches, without crowding the pan, for 4 to 5 minutes each. The pieces should be golden and crisp, and the chicken should reach 74°C inside.
5

Step 5 of 10

Lift the chicken out with a slotted spoon and drain it on kitchen paper. Carefully pour the frying oil into a heatproof container to cool.

The last 5 steps are in the full recipe.

Cook’s tip

Cut the chicken into even pieces so they cook at the same rate and stay juicy.

Ready to cook?

Chicken Manchurian

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 Get the full recipe