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Chicken Manchurian with Fried Rice

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 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 u0026 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

Instructions
 

  • Step 1: Prepare and Marinate the Chicken : In a bowl, mix soy sauce, ginger-garlic paste, red chili sauce, salt, and pepper. Add chicken cubes and coat well. Mix in cornflour and all-purpose flour to form a thick batter. Add a few tablespoons of water if needed. Let it marinate for 15–20 minutes.
  • Step 2: Fry the Chicken : Heat oil in a deep pan or wok over medium-high heat. Fry chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels. Set aside.
  • Step 3: Prepare the Manchurian Sauce : In another wok or deep skillet, heat 2 tablespoons of oil. Add garlic, ginger, and green chilies — sauté until fragrant. Add chopped onion and capsicum, stir-fry for 2–3 minutes (keep them slightly crunchy) Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well. Pour in chicken stock and bring to a simmer. Add the cornflour slurry to thicken the sauce. Stir continuously until glossy. Add fried chicken pieces and toss to coat evenly. Adjust salt and pepper. Garnish with chopped spring onions.
  • Step 4: Prepare the Fried Rice : Heat oil in a wok on high heat. Add garlic and onions — stir-fry for 30 seconds. Add chopped vegetables and sauté for 2–3 minutes. Add cooked rice, soy sauce, vinegar, chili sauce, salt, and pepper. Stir-fry on high flame for 3–4 minutes, mixing well until evenly coated. 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.