Chicken Manchurian with Fried Rice is one of the most beloved Indo-Chinese dishes that perfectly marries the fiery zest of Chinese flavors with the comfort and warmth of Indian-style cooking. Crispy chicken pieces are tossed in a glossy, tangy, and mildly spicy Manchurian sauce made with garlic, soy sauce, chili, and spring onions — served alongside fragrant fried rice loaded with colorful vegetables and umami depth.

This dish represents fusion at its finest, bringing together the texture of crisp chicken, the richness of thick sauce, and the satisfying aroma of wok-fried rice. It’s the kind of meal that can turn an ordinary dinner into a restaurant-style experience — right in your kitchen!

Why I Love This Recipe

I love Chicken Manchurian with Fried Rice because it captures everything I adore about Indo-Chinese food — the crunch, the spice, and that irresistible sweet-and-sour sauce that clings to every bite. The contrast between the tender chicken and perfectly seasoned fried rice is simply magical.

Whenever I make this, my kitchen smells like a lively street-side Indo-Chinese restaurant — sizzling garlic, soy, and green chilies in hot oil — an aroma that instantly makes everyone hungry!

Why It’s a Must-Try Dish

• Authentic restaurant-style flavor at home — no MSG or deep fryer needed!
• Versatile meal — works for both weeknight dinners and special occasions.
• Comfort food perfection — crispy, spicy, savory, and satisfying in every bite.
• Balanced nutrition — protein-rich chicken paired with rice and vegetables.
• Beginner-friendly recipe with simple ingredients and quick cooking steps.

If you love Indo-Chinese food, this dish is an absolute must-try that will make you forget your favorite takeout.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour

Servings & Nutrition Info

• Servings: 4
• Calories: Approximately 550–600 kcal per serving (Manchurian + Fried Rice)

Course & Cuisine

• Course: Main Course / Lunch / Dinner
• Cuisine: Indo-Chinese Fusion

Ingredients

For the Chicken Manchurian:

For the Chicken:

• 500 g boneless chicken (cut into small cubes)
• 2 tbsp soy sauce
• 1 tbsp ginger-garlic paste
• 1 tsp red chili sauce
• ¼ cup cornflour
• ¼ cup all-purpose flour
• Salt & pepper to taste
• Water (as needed to make thick batter)
• Oil for frying

For the Sauce:

• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2–3 green chilies, slit
• 1 medium onion, finely chopped
• ½ cup chopped capsicum (bell pepper)
• 3 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp red chili sauce
• 1 tbsp vinegar
• 1 tsp sugar (balances the tanginess)
• 1 cup chicken stock or water
• 1 tbsp cornflour mixed with 3 tbsp water (for slurry)
• Salt and pepper to taste
• 2 tbsp chopped spring onion greens (for garnish)

For the Fried Rice:

• 2 cups cooked and cooled basmati or jasmine rice (preferably a day old)
• 2 tbsp oil (preferably sesame or vegetable)
• 1 tbsp chopped garlic
• ½ cup chopped onion
• ½ cup chopped carrots
• ½ cup chopped bell peppers
• ½ cup chopped cabbage
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chili sauce (optional)
• Salt and pepper to taste
• 2 tbsp chopped spring onions

Step-by-Step Preparation Method

Step 1: Prepare and Marinate the Chicken

1. In a bowl, mix soy sauce, ginger-garlic paste, red chili sauce, salt, and pepper.
2. Add chicken cubes and coat well.
3. Mix in cornflour and all-purpose flour to form a thick batter. Add a few tablespoons of water if needed.
4. Let it marinate for 15–20 minutes.

Step 2: Fry the Chicken

1. Heat oil in a deep pan or wok over medium-high heat.
2. Fry chicken pieces in batches until golden brown and crispy.
3. Remove and drain on paper towels. Set aside.

Step 3: Prepare the Manchurian Sauce

1. In another wok or deep skillet, heat 2 tablespoons of oil.
2. Add garlic, ginger, and green chilies — sauté until fragrant.
3. Add chopped onion and capsicum, stir-fry for 2–3 minutes (keep them slightly crunchy).
4. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well.
5. Pour in chicken stock and bring to a simmer.
6. Add the cornflour slurry to thicken the sauce. Stir continuously until glossy.
7. Add fried chicken pieces and toss to coat evenly.
8. Adjust salt and pepper. Garnish with chopped spring onions.

Step 4: Prepare the Fried Rice

1. Heat oil in a wok on high heat.
2. Add garlic and onions — stir-fry for 30 seconds.
3. Add chopped vegetables and sauté for 2–3 minutes.
4. Add cooked rice, soy sauce, vinegar, chili sauce, salt, and pepper.
5. Stir-fry on high flame for 3–4 minutes, mixing well until evenly coated.
6. Add spring onions and toss one last time.

Step 5: Assemble and Serve

• Serve the Chicken Manchurian hot with a generous portion of fried rice on the side.
• Drizzle extra sauce over the rice if you like it saucy.
• Garnish with fresh spring onions and serve immediately.

How to Serve

• Serve hot, immediately after cooking — Indo-Chinese food tastes best fresh!
• Accompany with a side of chili vinegar or Schezwan sauce for extra spice.
• You can also serve it in a bowl format, layering fried rice at the bottom and topping it with saucy chicken.

Recipe Tips

• Use cold rice for fried rice — freshly cooked rice tends to get mushy.
• High heat is key — stir-frying quickly preserves the texture of vegetables.
• Crispier chicken tip: Double fry chicken for a restaurant-like crunch.
• Balance the sauce: Adjust soy sauce and chili sauce for saltiness and spice.
• Make-ahead: You can fry the chicken in advance and toss it in sauce just before serving.

Variations

1. Veg Manchurian with Fried Rice: Replace chicken with vegetable balls or paneer cubes.
2. Gravy Manchurian: Add more stock and cornflour slurry for extra sauce.
3. Dry Manchurian: Reduce sauce and stir-fry chicken until the sauce just coats it.
4. Egg Fried Rice: Add scrambled eggs to your fried rice for protein.
5. Spicy Schezwan Manchurian: Add 1 tablespoon of Schezwan sauce for extra heat and depth.
6. Healthy Version: Pan-sear chicken instead of deep-frying and use brown rice or quinoa.

Freezing & Storage

• Refrigeration: Store leftovers in airtight containers for up to 3 days.
• Freezing: Freeze chicken Manchurian (without garnishes) for up to 2 months.
• Reheating: Thaw in the refrigerator overnight and reheat in a wok or microwave until piping hot.
• Fried Rice: Best consumed fresh, but can be stored for 1–2 days in the fridge.

Special Equipment Needed

• Wok or deep non-stick skillet
• Deep fryer or heavy-bottomed pan for frying chicken
• Mixing bowls
• Tongs or chopsticks for stir-frying
• Slotted spoon

FAQ

Q1: Can I make this recipe without deep frying the chicken?
Yes! You can pan-fry or air fry the chicken for a lighter version.

Q2: What’s the secret to restaurant-style fried rice?
Cold rice, high heat, and quick stir-frying are key. Also, avoid overcrowding the wok.

Q3: Can I make this vegetarian?
Absolutely — just replace chicken with paneer, tofu, or mixed vegetable balls.

Q4: How can I make the sauce thicker?
Add a bit more cornflour slurry (1 tsp cornflour + 2 tbsp water) and simmer until it thickens.

Q5: Which rice is best for fried rice?
Basmati or long-grain rice works best, but jasmine rice gives a great aroma too.

Conclusion

Chicken Manchurian with Fried Rice is the ultimate Indo-Chinese comfort food — bursting with flavor, texture, and color. The crisp, saucy chicken paired with fragrant fried rice makes for an unforgettable meal that feels indulgent yet familiar.

Whether you’re recreating your favorite restaurant dish or simply craving something spicy and satisfying, this recipe is guaranteed to impress. Once you master it, you’ll never look back at takeout again — your kitchen will become your favorite Indo-Chinese restaurant!