Chicken Manchurian

Chicken Manchurian is a dish that originated from the fusion of Chinese and Indian cuisines, known as Indo-Chinese cuisine. It draws its inspiration primarily from the Manchu people of Manchuria, a region in Northeast China. The dish was originally created by Chinese immigrants who settled in Kolkata, India, during the early 20th century. These immigrants adapted their traditional Chinese recipes to suit the local Indian palate by incorporating Indian spices and ingredients.

The name “Manchurian” in Chicken Manchurian refers to the region of Manchuria, rather than being an authentic representation of Manchurian cuisine.
Over time, Chicken Manchurian has evolved and developed regional variations, especially in Pakistan. Asian countries have adapted it according to their own taste preferences, resulting in what we call ‘Desi Chinese.’

In Pakistan, there are few restaurants that serve authentic Chinese food. Here, people have a greater fondness for Desi Chinese. Its unique sweet and sour taste is its specialty. You can serve it with noodles, garlic, or plain basmati rice. It is so simple that you can easily make it at home and enjoy it with your family.
Just make sure to follow this recipe correctly so that Chicken Manchurian becomes the star of your gathering. So, let’s first see what we will need to prepare it.

Key Ingredients to Make Chicken Manchurian

Boneless chicken: Choose skinless and boneless chicken pieces, such as chicken breast or thighs, cut into bite-sized cubes.

Corn-flour: You’ll be needing corn-flour to coat your chicken so it gives a crispy texture.

All-purpose flour: Adding all-purpose flour to give more crispiness to the chicken. Just simply skip this ingredient if it’s not available in your kitchen.

Ginger and garlic: Finely chop or mince ginger and garlic to enhance the flavor of the dish.

Soy sauce: A star ingredient in any Indo-Chinese dish. It just simply adds savory flavor to the dish.

Tomato ketchup: It provides a tangy and slightly sweet flavor to the sauce.

Vinegar: You can either use white vinegar or rice vinegar to add a tangy element.

Chicken stock: It enhances the overall flavor of the dish. You can either use store-bought chicken stock or prepare it at home. I am using Knorr Chicken Stock cube in this recipe.

Sugar: Adding sugar helps in balancing the flavors, contributing to the sweet taste. I’m using white sugar which is already too sweet in nature. So be mindful of which type you’re using , so you know how much to add to balance the sweetness that comes from the sauces.

Salt and pepper: We will need it for both, to season the chicken and sauce.

Cooking oil: I’ve used olive oil for this recipe but you can use any neutral-flavored oil for frying the chicken and sautéing the ingredients.

Vegetables: I’ve taken onion and bell pepper for this recipe. Cut both the vegetables into small cubes.

Tomatoes: Take tomatoes to make a purée. You can also use canned tomato paste. But if you’re using a canned paste, it’s already sweet in taste. So add sugar to make a sauce accordingly.

Chilli flakes: Chili flakes are added to chicken Manchurian to provide a spicy kick and add heat to the dish. You can skip adding chilli flakes while making a sauce if you’ve already used chilli tomato sauce instead of ketchup.

Step-By-Step Instructions of Making Manchurian

Marinate the chicken

1. In a bowl, mix the chicken pieces with 1 tablespoon of ginger-garlic paste, 1/2 teaspoon salt, and 1/2 teaspoon black pepper powder. 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 tablespoon corn-flour, and 1 egg white.

2. Cover the bowl and allow it to marinate for about 20-30 minutes.

Cooking Chicken

3. Heat 1/2 of oil in a pan or wok over medium heat. Add the marinated chicken and cook until it turns golden brown and is cooked through.

4. Take the chicken out of the pan and keep it aside. Keep it on a kitchen towel for absorption of any excess oil.

5. In the same pan, Add the cube cut onion and bell pepper, and sauté for a minute or until they become translucent. Then take both the vegetables out and set them aside.

Making a sauce

6. Remove extra oil from pan if any (leave only 1 tablespoon). Reduce the heat and in the same pan, add minced garlic. When it turns brown, add tomato purée. Let it simmer for 3-5 minutes to form a thick paste.

7. When the purée turns into a thick texture, add 2 tablespoons of tomato ketchup, 1 tablespoon of soy sauce, 1 tablespoon of chili sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar, and the remaining salt and black pepper to the pan. Mix well to combine the sauces and spices.

8. Pour in the chicken broth or vegetable stock (whatever is convenient for you) and bring the mixture to a simmer. Allow it to cook for a few minutes, enabling the flavors to blend together. In a separate small bowl, dissolve 1 tablespoons of cornstarch in 2 tablespoons of water to create a slurry. Gradually add the cornstarch slurry to the pan while stirring continuously, until the sauce thickens to your desired consistency.

Combining Chicken and Vegetables with sauce

9. Add the cooked chicken and vegetables back into the pan and toss well, ensuring that the sauce coats the chicken evenly. Keep cooking for another 2-3 minutes to make sure everything is heated thoroughly. Taste the dish and adjust the seasoning if needed, adding more salt, black pepper, or sauces to suit your preference.

10. Garnish with roasted crushed almonds. Serve hot with steamed rice or noodles as a main course.

How can you Increase the quantity of Gravy in Chicken Manchurian

It ultimately depends on your preference. Some people prefer Chicken Manchurian with plenty of gravy, while others enjoy it as a dry dish with crispy chicken coated in sauce.
However, if you like to increase the quantity of a gravy, follow the following suggestions.

• Increase the Quantity of Sauce and Chicken Stock: Prepare or obtain a larger quantity of chicken stock, which forms the base of the gravy. You can either double the quantity of homemade stock or purchase more from a store. The sauces contribute to the flavor and texture of the gravy. Increase the amounts of soy sauce, ketchup, and chili sauce according to the desired taste.

• Cornstarch or Corn-flour: Cornstarch acts as a thickening agent in the gravy. Increase the amount according to the desired consistency. Use around 1 tablespoon per cup of liquid.

Variations for Extra Flavor

1. Pineapple

If you enjoy a sweet and savory combination, you can add pineapple chunks to your Chicken Manchurian. I’m that person who loves pineapple in the subs, pizzas, literally in everything.

2. Spring onions

Besides using spring onions as a garnish, you can also add them during the cooking process. Just simple sauté along with the other vegetables to add a fresh and onion-like flavor.

3. Red chili sauce

If you prefer a spicier version, you can add red chili sauce or hot sauce to intensify the heat. This will give the dish an extra kick. But before adding, you should know which brand you’ll be using. Some brands may have a strong taste that can significantly alter the overall flavor of the dish.

4. Sesame oil

You can add sesame oil in addition to the regular cooking oil while preparing a sauce, for a subtle nutty and aromatic flavour. It definitely adds depth to the dish.

Some Common Mistakes to Watch Out

Overcooking the Chicken

Be cautious not to overcook the chicken during the initial stir-frying process, as it may become dry and tough. Cook until it turns golden brown and is fully cooked, but still tender and juicy. One of the greatest advantages of Chicken Recipes is the minimal amount of time they require for cooking.

Overcrowding the Pan

It’s important to stir-fry the chicken and vegetables in batches if you’re preparing in large quantity, rather than overcrowding the pan. Overcrowding can lead to steaming instead of stir-frying, resulting in soggy vegetables and uneven cooking.

Neglecting to Marinate the Chicken

Marinating the chicken helps to infuse it with flavor and make it more tender. Avoid skipping or shortening the marinating time, as it can affect the overall taste and texture of the dish.

Over-thickening the Sauce

When adding the cornstarch slurry to thicken the sauce, be cautious not to add too much at once. Gradually incorporate the slurry while stirring continuously, as adding too much cornstarch can make the sauce overly thick and gloopy
Keep a formula of 1:1 in your mind (1 cup sauce = 1 tablespoon cornstarch)

Forgetting to Adjust Seasonings

After combining the sauce, chicken, and vegetables, taste the dish and adjust the seasonings for sure. We often think the spices that we’ve incorporated initially are enough, but sometimes it results in either a bit bland or too spicy gravy. Avoid serving the Chicken Manchurian without ensuring a proper balance of flavors. Add salt, pepper, or additional sauces as per your taste preferences.

Leaving the Sauce Unattended

While simmering the sauce, always keep an eye on it and stir occasionally to prevent it from sticking to the pan or burning. This will also ensure that the sauce cooks evenly and develops a desirable consistency.

How to make Chicken-Stock Instantly for the Recipe

I prefer to keep a batch of readily available chicken stock for those moments when I need to prepare food quickly that required chicken stock. However, on certain days when my grocery supplies run low, this method comes to my rescue without fail. I encourage you to give it a try and you will experience firsthand how this foolproof method can be a lifesaver.

All you have to do is; Dissolving 1 Knorr Chicken Cube in 1/2 cup of hot water and stirring continuously to achieve a smooth consistency.

So now, no longer simmering bones, vegetables, and spices for hours on end to achieve a savory stock. Say goodbye to the hassle of making chicken stock from scratch, which can be a lengthy and laborious process. With this method, you can have a splendid chicken stock ready at your fingertips in no time.