Chicken Manchurian Recipe
If you have a craving for a dish that’s bursting with flavor, texture, and a hint of spice, you’re in for a real treat with this Chicken Manchurian Recipe. This savory Indo-Chinese delight features tender, crispy chicken balls smothered in a tangy, umami-packed sauce that balances garlic, ginger, soy, and just the right kick of chili. Whether you’re cooking for a family dinner or impressing friends with your culinary skills, this dish never fails to deliver satisfying complexity and comfort in every bite.

Ingredients You’ll Need
The magic behind this Chicken Manchurian Recipe lies in its simple yet essential ingredients. Each component plays a vital role, from creating the perfect crispy chicken texture to building a rich, flavorful sauce that ties it all together.
- Vegetable oil for frying: Ensures the chicken balls develop a crisp, golden exterior.
- 1 lb ground chicken: The protein base, tender and easy to flavor.
- 2 garlic cloves, minced: Adds sharp, aromatic depth to both chicken and sauce.
- ½ cup maida or all-purpose flour: Helps bind the chicken mixture and creates a light coating.
- 1 large egg: Acts as a binder, keeping the chicken balls tender yet firm.
- ¼ cup green onions, diced (divided): Fresh, mild onion flavor scattered through the dish.
- 1 teaspoon ginger paste: Brings brightness and warmth.
- 1 teaspoon Tamari, soya, or dark soy sauce: Adds deep umami and color to the chicken mix.
- 1 teaspoon sesame oil: Imparts a subtle nutty aroma that’s signature to this cuisine.
- ½ teaspoon cracked black pepper: Provides gentle heat.
- Pinch red pepper flakes: For a mild kick without overwhelming heat.
- 1 tablespoon cornstarch: Thickens the sauce beautifully for that glossy finish.
- 2 tablespoons water: To mix with cornstarch into a slurry.
- 1 tablespoon canola oil: Used for stir-frying vegetables and aromatics.
- 3 garlic cloves, minced: Fresh garlic for the sauce base.
- 1 inch ginger, grated: Enhances the fresh zing of the dish.
- 1 red chili pepper, minced: Adds vibrant color and mild heat.
- 1 shallot, thinly sliced: Provides subtle sweetness and texture.
- ¼ cup green onions, diced: More fresh crunch in the sauce.
- 1 bell pepper, roughly chopped: Offers crunch and color contrast.
- 2 tablespoons tomato paste: Brings a touch of tang and richness.
- 1 tablespoon rice wine: Lightens and enhances the sauce complexity.
- 3 tablespoons Tamari, soya, or dark soy sauce: The heart of the sauce’s umami flavor.
- 1 cup chicken stock: Builds a savory, comforting base.
- 1 teaspoon cracked black pepper: Final touch of peppery warmth.
- Toasted sesame seeds for garnish: Adds wonderful crunch and nutty aroma at the end.
How to Make Chicken Manchurian Recipe
Step 1: Heat the Oil
Start by heating about one inch of canola oil in a wok or a large skillet over medium heat. This oil will be the perfect bath for frying the chicken balls to golden, crispy perfection. Make sure the oil is hot enough to sizzle when you drop a bit of batter in but not so hot that it burns them instantly.
Step 2: Prepare the Chicken Balls
In a large mixing bowl, combine the ground chicken with minced garlic, ginger paste, soy sauce, egg, sesame oil, all-purpose flour, black pepper, red pepper flakes, and one tablespoon of diced green onions. Mix everything thoroughly until well combined; this ensures each bite is packed with flavor and perfectly textured. Use a medium cookie scoop or your hands to form small golf ball-sized portions and place them on a baking sheet, ready for frying.
Step 3: Fry the Chicken Balls
Carefully add the chicken balls to the hot oil and fry for about 7 minutes, turning occasionally to cook all sides evenly. They should become beautifully golden brown and crisp on the outside while staying tender inside. Once cooked, lift the chicken balls out with a slotted spoon and set them on a paper towel-lined plate to drain any excess oil.
Step 4: Prepare the Cornstarch Slurry
Whisk together one tablespoon cornstarch with two tablespoons water in a small bowl until smooth. This slurry will be your secret weapon to creating that velvety sauce that clings to the chicken balls perfectly.
Step 5: Stir-Fry the Vegetables
In the same wok, add a tablespoon of canola oil. Once it’s hot, toss in minced garlic, grated ginger, minced red chili pepper, thinly sliced shallot, diced green onions, and roughly chopped bell pepper. Stir-fry these vibrant aromatics and veggies for about three minutes until fragrant and slightly softened, building the flavor foundation for the sauce.
Step 6: Add Tomato Paste and Rice Wine
To the stir-fried veggies, add two tablespoons of tomato paste and stir well to incorporate. Cook it for 1 to 2 minutes to deepen the flavor, then deglaze the pan with a splash of rice wine. This step lifts all the caramelized bits off the bottom, infusing the sauce with extra richness and a subtle tang.
Step 7: Make the Sauce
Pour in three tablespoons of soy sauce or tamari along with one cup of chicken stock. Whisk the mixture until smooth and bring it to a boil. Once bubbling, reduce the heat and slowly stir in your cornstarch slurry. Let it simmer gently for about 10 minutes, stirring occasionally, as the sauce thickens to a glossy, luscious consistency.
Step 8: Combine with the Chicken Balls
Turn off the heat and gently add the fried chicken balls to the sauce. Using a spatula or spoon, toss carefully to coat the chicken evenly without breaking the balls. This final step allows the flavors to meld beautifully, making every bite irresistible.
Step 9: Garnish and Serve
Finish by sprinkling the remaining diced green onions and toasted sesame seeds over the top for added texture and aroma. Your Chicken Manchurian Recipe is now ready to be devoured!
How to Serve Chicken Manchurian Recipe

Garnishes
Adding fresh, crisp garnishes like chopped green onions and toasted sesame seeds not only provides a wonderful contrast in texture but also enhances the dish’s visual appeal, making it feel extra special when served.
Side Dishes
Chicken Manchurian pairs wonderfully with classic sides such as steaming hot Hakka noodles, fragrant fried rice, or a simple plate of stir-fried vegetables. These options perfectly complement the rich sauce and crispy chicken by balancing flavors and textures on your plate.
Creative Ways to Present
For a restaurant-style touch, serve your Chicken Manchurian Recipe in individual bowls with a garnish of fresh cilantro or a wedge of lime for a zesty finish. You can also place the chicken balls over a bed of wilted bok choy or toss them into lettuce cups for a fun, finger-food style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The sauce will continue to infuse the chicken with flavor, making the next day’s meal even tastier. Just be sure to cool it to room temperature before refrigerating.
Freezing
You can freeze the chicken balls separately on a baking sheet to keep them intact, then transfer to an airtight container or ziplock bag. Freeze for up to 2 months. The sauce can also be frozen in a separate container, making it easy to thaw and reheat portions as needed.
Reheating
To reheat, warm the sauce gently in a skillet over medium heat until bubbly. Add the chicken balls and cook briefly until heated through. This method preserves the crispy texture and rich flavors that make the Chicken Manchurian Recipe such a crowd-pleaser.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! You can finely chop or pulse chicken breast in a food processor to create a similar texture. Just be sure to pack it tightly when forming the balls so they hold together during frying.
How spicy is the Chicken Manchurian Recipe?
This version has a mild to moderate spiciness thanks to the red chili pepper and red pepper flakes. You can easily adjust the heat by dialing these ingredients up or down to suit your taste.
Is Chicken Manchurian gluten-free?
The traditional recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute it with a gluten-free flour blend or cornstarch in the chicken mix, and ensure soy sauce or tamari is gluten-free.
Can I bake the chicken balls instead of frying?
Yes, baking is a healthier alternative. Arrange them on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for around 20 minutes, turning halfway through, until golden and cooked through.
What can I use if I don’t have rice wine?
If rice wine is unavailable, a dry sherry or a splash of apple cider vinegar mixed with water works well as a substitute to deglaze the pan and add that subtle acidity to the sauce.
Final Thoughts
I hope this Chicken Manchurian Recipe inspires you to bring a burst of Indo-Chinese flavor into your kitchen. It’s a perfect balance of crispy, saucy, spicy, and savory that’s sure to become a beloved go-to dish. Once you try it, I’m confident it’ll hold a special place on your favorite meals list, just like it does in mine.
Print
Chicken Manchurian Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken Manchurian is a popular Indo-Chinese dish featuring flavorful ground chicken balls fried to perfection and simmered in a tangy, savory sauce made with garlic, ginger, soy sauce, and fresh vegetables. This recipe offers a delightful combination of textures and bold flavors perfect for serving with noodles or rice.
Ingredients
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 tablespoon for chicken balls and ¼ cup for sauce)
- Vegetable oil for frying
Sauce and Stir-fry
- 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: Pour about 1 inch of canola oil into a wok or large skillet and heat it 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, flour, black pepper, red pepper flakes, and 1 tablespoon of diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop or spoon to form small, golf ball-sized portions and place them on a baking sheet.
- Fry the Chicken Balls: Carefully add the chicken balls to the hot oil and fry for about 7 minutes, turning them frequently to cook evenly on all sides. Once golden brown and cooked through, remove them using a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
- Stir-Fry the Vegetables: Using the same wok, add 1 tablespoon of canola oil and heat it. Add minced garlic, grated ginger, red chili pepper, shallot, diced green onions, and bell pepper, stir-frying for about 3 minutes until fragrant and slightly softened.
- Add Tomato Paste: Stir in the tomato paste with the vegetables, cooking for 1 to 2 minutes to enhance flavor. Pour in the rice wine to deglaze the pan, scraping up any browned bits for extra depth.
- Make the Sauce: Add tamari/soy sauce and chicken stock to the wok, whisking to combine everything smoothly. Bring the mixture to a boil, then reduce heat to a simmer. Gradually stir in the cornstarch slurry and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
- Combine with the Chicken Balls: Turn off the heat and gently add the fried chicken balls to the sauce. Toss carefully to coat each ball thoroughly with the flavorful sauce without breaking them.
- Garnish and Serve: Sprinkle the remaining diced green onions and toasted sesame seeds on top. Serve warm alongside hakka noodles, fried rice, or stir-fried vegetables for a complete meal.
Notes
- Be sure to maintain the oil temperature while frying to avoid greasy chicken balls.
- If you prefer a spicier dish, add more red pepper flakes or fresh chili to the sauce.
- Adjust the consistency of the sauce by adding more chicken stock or cornstarch slurry as needed.
- Use fresh ingredients for best flavor, especially the ginger, garlic, and green onions.
- The recipe can be doubled easily for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese