Lifestyle
Crispy Chicken Manchurian (Restaurant Style)
By Huzi
Serves 4 | Prep: 20 mins | Cook: 15 mins
"Manchurian is the ultimate East-meets-West masquerade – crispy chicken waltzing in a glossy, sweet-chili embrace."
🧂 Ingredients
For Chicken
| Item | Quantity |
|---|---|
| Chicken breast | 500g (1" cubes) |
| Corn flour | 3 tbsp |
| All-purpose flour | 2 tbsp |
| Soy sauce | 1 tbsp |
| Egg white | 1 |
| Ginger-garlic paste | 1 tsp |
| Black pepper | ½ tsp |
For Sauce
| Item | Quantity |
|---|---|
| Sesame oil | 2 tbsp |
| Garlic (minced) | 1 tbsp |
| Ginger (julienned) | 1 tbsp |
| Green chili | 2 (slit) |
| Onion (cubes) | 1 large |
| Capsicum (cubes) | 1 |
| Sauce Mix | (Whisk together) |
| › Soy sauce | 1.5 tbsp |
| › Tomato ketchup | 3 tbsp |
| › Vinegar | 1 tbsp |
| › Chili sauce | 1 tbsp |
| › Sugar | 1 tsp |
| › Corn flour | 1 tsp |
| › Water/stock | ½ cup |
| Garnish | |
| › Spring onions | ¼ cup (chopped) |
| › Sesame seeds | 1 tsp |
🔥 Step-by-Step Instructions
1. Marinate & Fry Chicken
- Marinate: Combine chicken + all marinade ingredients → mix well → rest 15 mins.
- Fry:
- Heat oil (180°C/350°F) → fry chicken in batches 4-5 mins until golden-crisp.
- Drain on rack → keep warm.
2. Stir-Fry Aromatics
- Heat sesame oil → sauté garlic, ginger, green chili 30 sec.
- Add onions + capsicum → stir-fry 2 mins (stay crunchy).
3. Create Sauce
- Pour sauce mix → cook 1 min until glossy and thick.
- ⚠️ Don’t overcook – sauce thickens fast!
4. Combine & Serve
- Toss fried chicken in sauce → coat evenly.
- Garnish with spring onions + sesame seeds.
🌟 Pro Secrets
- Crispy Chicken Science:
- Corn flour > cornstarch → crisper texture
- Egg white = lighter crust vs. whole egg
- Wok Hei (Breath of Wok):
- Cook on MAX heat → smoky aroma
- Splash sauce up wok sides → caramelizes
- Sauce Balance:
- Sweet: Ketchup/sugar
- Sour: Vinegar
- Salt: Soy sauce
- Heat: Chili sauce
- Veg Crunch:
- Parboil veggies 60 secs → ice bath → stir-fry
🍽️ Serving Ritual
Serve immediately with:
- Steamed jasmine rice
- Chili garlic noodles
- Hot & sour soup
"Perfect Manchurian sauce clings to chicken like liquid glass – shiny, sticky, and crackling with umami."
🔥 Variations
| Style | Twist |
|---|---|
| Dry Manchurian | Skip sauce mix → Toss chicken with 1 tsp chili flakes + 1 tbsp fried garlic |
| Gravy Style | Double sauce mix + ½ cup stock |
| Vegetarian | Replace chicken with cauliflower/paneer |
| Schezwan | Add 1 tbsp Schezwan sauce |
Leftover Hack:
- Manchurian Fried Rice: Chop → fry with rice + veggies
- Manchurian Tacos: Stuff in tortillas with slaw
✅ Troubleshooting
| Issue | Solution |
|---|---|
| Soggy chicken | Fry at higher temp → drain on rack (not paper) |
| Sauce too thick | Add splash stock → simmer |
| Too sweet | ↑ Vinegar by ½ tbsp |
| Lacks umami | Add 1 tsp MSG or mushroom powder |
Bookmark this recipe – your wok just became a passport to Canton! 🥢
Pairing:
- Drink: Jasmine tea or lychee soda
- Dessert: Banana fritters
