Chicken Manchurian Gravy Recipe - A popular Indo-Chinese recipe made with fried chicken cooked in sweet, savory, and spicy Manchurian sauce. Easy chicken dinner recipe made with simple ingredients, easy to customize, and tastes awesome. Serve it with fried rice or noodles.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Indo-Chinese
Servings: 4people
Calories: 354kcal
Author: Preeti
Equipment
Heavy bottom pan or wok
Mixing bowl
Ingredients
For marinating the chicken
200gramboneless chicken
1teaspoonginger-garlic paste
1teaspoonwhite pepper powder(or ground black pepper)
salt to taste
1teaspoonvinegar
1egg white (use only half of it)
For the sauce
½cupchicken broth(substitute water + 1 chicken stock cube)
In a mixing bowl, combine chicken, ginger-garlic paste, white pepper powder, vinegar and egg white. Cover and keep it in the refrigerator. Marinate for atleast an hour.
In another mixing bowl, combine chicken broth,oyster sauce,soy sauce,tomato sauce, and cornflour. Combine and set it aside.
Making the Chicken Manchurian Gravy recipe
Take out the marinated chicken from the refrigerator. Add 2 teaspoon cornflour to it and combine. Set it aside.
Heat oil in a pan over medium heat.
Deep fry the chicken until the outer layer is lightly golden. Do not over-fry it. Remove it to a plate.
Heat 2 teaspoon oil in a pan over medium heat.
Add ginger, garlic and spring onion whites. Stir-fry for 2 minutes.
Add onion and capsicum. Add pepper and salt to taste. Stir-fry for 3 minutes.
Give a quick stir to the prepared manchurian sauce and pour it into the pan.
Cook, stirring continuously until the sauce comes to a boil and thickens.
Add chicken, combine and cook for 2 minutes. Remove from heat.
Sprinkle some spring onion greens. Serve with fried rice or noodles.
Video
Notes
Keep the chicken marinated for at least 1 hour or overnight in the refrigerator. It will make the chicken pieces more juicer and flavorful.
Do not over fry the chicken. It makes the chicken hard and rubbery.
While deep frying the chicken, make sure the oil is not too hot. When you drop the batter in hot oil it should come up immediately but should not get browned quickly.
If it gets browned quickly then reduce the temperature and then start frying the chicken.
If the oil is not hot enough then the chicken will absorb oil while deep frying it.
Before adding the sauces to the pan, give it a quick stir and then pour it. The cornflour settles down in the bottom and stirring it will combine everything well.
All the sauces have salt in them. So be careful while adding salt to the dish.
If you are not making it for the kids then add green chilies while stir-frying the ginger and garlic. I avoided the addition of green chilies for kids.
Chicken manchurian should be prepared and served immediately. It becomes soggy if prepared ahead of time.
You can avoid tomato sauce completely and add tomato ketchup to give Manchurian sweet and sour flavor.