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Chicken Manchurian

Savory Chicken Manchurian: A Quick & Flavorful Dinner Delight

This Chicken Manchurian is a flavorful and quick dinner option that brings the tastes of Indo-Chinese cuisine to your table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Balls
  • 1 pound Ground Chicken Can substitute with turkey for a leaner option.
  • 3 cloves Garlic (minced) Adjust based on preference.
  • 1 cup Maida or All-Purpose Flour Use gluten-free flour if needed.
  • 1 large Egg Omit for a vegan version or replace with a flax egg.
  • 1/4 cup Green Onions (diced) Chives can serve as a great replacement.
  • 1 tablespoon Ginger Paste Fresh grated ginger can elevate the flavor.
For the Sauce
  • 1/4 cup Tamari/Dark Soy Sauce Regular soy sauce works too.
  • 2 tablespoons Sesame Oil Extra virgin olive oil is a lower-calorie substitute.
  • 1/2 teaspoon Cracked Black Pepper White pepper offers a milder option.
  • 1 teaspoon Red Pepper Flakes Adjust to your spiciness preference.
  • 2 tablespoons Cornstarch Arrowroot powder can be used as an alternative.
For Stir-Frying
  • 1/4 cup Canola Oil Any neutral oil can be used.
  • 1 medium Shallot (sliced) Use regular onion if shallots aren’t available.
  • 1 cup Bell Pepper (chopped) Any bell pepper variety can be used.
  • 2 tablespoons Tomato Paste Fresh tomatoes can be used in season.
  • 1/4 cup Rice Wine Omit or use cooking wine if unavailable.
  • 1/2 cup Chicken Stock Vegetable stock is perfect for a vegan alternative.
For Garnishing
  • 2 tablespoons Toasted Sesame Seeds Optional for garnish.

Equipment

  • Wok
  • Large Skillet
  • mixing bowl
  • Slotted spoon
  • Baking sheet
  • Parchment paper

Method
 

Cooking Instructions
  1. Heat about 1 inch of canola oil in a wok or large skillet over medium heat until shimmering, around 350°F.
    Chicken Manchurian
  2. In a mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, and red pepper flakes until sticky.
    Chicken Manchurian
  3. Scoop portions of the chicken mixture and roll into golf-ball-sized meatballs, placing them on a baking sheet lined with parchment paper.
    Chicken Manchurian
  4. Carefully drop the meatballs into hot oil, fry for about 7 minutes until golden brown, then drain on paper towels.
    Chicken Manchurian
  5. In the same wok, add canola oil if needed, and stir-fry minced garlic, ginger, shallots, green onions, and bell pepper for about 3 minutes.
    Chicken Manchurian
  6. Add tomato paste to vegetables and cook for 1-2 minutes, deglaze with rice wine, scraping up browned bits.
    Chicken Manchurian
  7. Stir in soy sauce and chicken stock, bring to a gentle boil, then stir in a cornstarch slurry and simmer for about 10 minutes.
    Chicken Manchurian
  8. Add fried Chicken Manchurian balls into the sauce and gently stir to coat, simmer for a few more minutes.
    Chicken Manchurian
  9. Remove from heat, garnish with remaining green onions and toasted sesame seeds.
    Chicken Manchurian
  10. Serve alongside Hakka noodles, fried rice, or a stir-fried vegetable medley.
    Chicken Manchurian

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Ensure the oil is hot enough for frying to achieve a crispy texture and avoid overcrowding the pan.

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