This mouthwatering Chicken Manchurian brings together the best of Indo-Chinese flavors in one irresistible dish. Tender, juicy chicken meatballs are fried to golden perfection, then smothered in a rich, tangy sauce that balances sweet, savory, and spicy notes. Ready in just 40 minutes, this crowd-pleaser transforms ordinary weeknight dinners into something extraordinary without hours in the kitchen. The combination of aromatics, spices, and sauces creates layers of flavor that will have everyone reaching for seconds!

Why You’ll Love This Recipe

Explosion of Flavors: Every bite delivers the perfect harmony of garlic, ginger, soy, and spice that makes Indo-Chinese cuisine so addictive.
Crispy-Meets-Saucy: These chicken balls achieve the magical texture contrast of crispy outsides with juicy insides, all coated in that glossy, flavor-packed sauce.
Weeknight Wonder: Don’t let the impressive results fool you – this comes together in just 40 minutes, making it totally doable on busy evenings.
Versatile Dish: Serve it with noodles, rice, or even as an appetizer – it works beautifully in multiple meal scenarios.

Ingredients You’ll Need

Ground Chicken: Forms the base of our meatballs – it’s lighter than beef but packs plenty of protein and takes on flavors beautifully.
All-purpose Flour: Binds the meatballs and helps create that perfect outer crust when fried.
Egg: Acts as the glue that holds everything together, ensuring our meatballs don’t fall apart.
Garlic and Ginger: The aromatic foundation of any good Indo-Chinese dish – they provide that distinctive punch that makes this dish shine.
Green Onions: Adds freshness, color, and a mild onion flavor that complements the chicken perfectly.
Soy Sauce: Brings that essential umami depth and salt to both the meatballs and sauce.
Sesame Oil: Just a touch transforms the flavor profile with its distinctive nutty aroma.
Bell Pepper: Adds sweetness, crunch, and beautiful color to the sauce.
Tomato Paste: Provides thickness, tanginess, and a rich red color to our sauce.
Rice Wine: Adds acidity and a subtle sweetness that balances the savory elements.
Chicken Stock: Forms the liquid base of our sauce while adding more flavor depth.
Cornstarch: The secret to that glossy, restaurant-style thickness in the sauce.

Variations

Vegetarian Version

Swap the chicken for finely chopped mixed vegetables like cabbage, carrots, and bell peppers bound together with flour and cornstarch for amazing Vegetable Manchurian balls.

Seafood Twist

Use ground shrimp instead of chicken for a seafood version that’s equally delicious with a lighter flavor profile.

Extra Spicy Kick

Double the red chili peppers and add a tablespoon of chili garlic sauce to the mixture for a fiery version that will satisfy heat-seekers.

Healthier Option

Skip the deep frying and bake the chicken balls at 400°F for about 15 minutes, then toss in the sauce for a lighter version with less oil.

How to Make Chicken Manchurian

Step 1: Prepare the Chicken Balls

In a large mixing bowl, combine ground chicken, minced garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and a tablespoon of diced green onions. Mix thoroughly until everything is well incorporated. Use a medium cookie scoop to form uniform golf ball-sized portions and place them on a baking sheet.

Step 2: Fry the Chicken Balls

Heat about an inch of canola oil in a wok or large skillet over medium heat. Carefully add the chicken balls to the hot oil and fry for approximately 7 minutes, turning occasionally to ensure even cooking. Once golden brown, remove with a slotted spoon and place on paper towels to drain excess oil.

Step 3: Prepare the Cornstarch Slurry

In a small bowl, whisk together cornstarch and water until fully dissolved. Set aside to use later for thickening the sauce.

Step 4: Create the Aromatic Base

Drain the oil from the wok, return it to the stove, and add a tablespoon of fresh canola oil. When hot, add minced garlic, grated ginger, minced red chili pepper, sliced shallot, diced green onion, and chopped bell pepper. Stir-fry for about 3 minutes until fragrant and slightly softened.

Step 5: Build the Sauce

Add tomato paste to the aromatics and cook for 1-2 minutes, allowing it to caramelize slightly. Deglaze the pan with rice wine, scraping up any flavorful bits from the bottom. Pour in the soy sauce and chicken stock, then whisk everything together. Bring the mixture to a boil, then reduce to a simmer.

Step 6: Thicken and Combine

Stir the cornstarch slurry into the simmering sauce and cook for about 10 minutes until it reaches a glossy, thickened consistency. Turn off the heat, add the fried chicken balls to the sauce, and gently toss until every piece is thoroughly coated.

Step 7: Garnish and Serve

Sprinkle the dish with remaining green onions and toasted sesame seeds before serving with your choice of sides.

Pro Tips for Making the Recipe

Cold Ingredients: Keep the ground chicken cold before mixing for the best texture in the meatballs.
Frying Temperature: Maintain oil at about 350°F for perfect frying – too hot and they’ll burn outside before cooking inside, too cool and they’ll absorb too much oil.
Don’t Overcrowd: Fry the chicken balls in batches to maintain oil temperature and ensure even cooking.
Sauce Consistency: If your sauce gets too thick, add a splash more chicken stock. If it’s too thin, simmer a bit longer or add a touch more cornstarch slurry.
Taste as You Go: The beauty of this sauce is its balance – taste before adding the chicken and adjust soy sauce, pepper, or even a touch of sugar if needed.

How to Serve

Main Course Pairing

Chicken Manchurian pairs brilliantly with steamed rice, fried rice, or Hakka noodles. The sauce is perfect for drizzling over grains, allowing every bite to capture the wonderful flavors.

Appetizer Presentation

Serve as an appetizer by placing the coated chicken balls on a plate with toothpicks, garnished generously with green onions and sesame seeds.

Complete Meal

Create a full Indo-Chinese spread by serving alongside vegetable spring rolls, hot and sour soup, or chili paneer for an impressive feast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Manchurian in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making for a delicious next-day lunch.

Freezing

The chicken balls can be frozen before cooking – arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. When ready to use, thaw in the refrigerator and proceed with frying. The complete dish with sauce can be frozen for up to 1 month, though the texture of the chicken may change slightly.

Reheating

Reheat in a covered pan on the stovetop over medium-low heat, adding a splash of water or chicken stock if the sauce has thickened too much. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

FAQs

Can I make this with chicken breast instead of ground chicken?
Absolutely! Dice boneless chicken breast into small cubes, marinate them in the same spices and coating ingredients for about 30 minutes, then proceed with frying. The texture will be different but equally delicious, with chunks of chicken instead of meatballs.

Is there a way to make this dish less spicy but still flavorful?
Yes, simply omit the red chili pepper and red pepper flakes. The dish will still have wonderful flavor from the garlic, ginger, and other aromatics without the heat. You can always serve with some chili sauce on the side for those who prefer it spicier.

Can I prepare any components ahead of time to make dinner faster?
Definitely! Form the chicken balls up to a day ahead and keep them covered in the refrigerator. You can also chop all the vegetables for the sauce and store them in an airtight container. When ready to cook, you’ll save at least 15 minutes of prep time.

What’s a good substitute for rice wine if I can’t find it?
Dry sherry makes an excellent substitute for rice wine. In a pinch, you can also use a mild rice vinegar mixed with a touch of sugar, or even a splash of white wine with a pinch of sugar to replicate the slightly sweet acidity of rice wine.

Final Thoughts

This Chicken Manchurian truly represents the best of fusion cuisine – taking inspiration from Chinese cooking techniques but adapting them with a unique blend of spices and preparations. The contrast between the crispy chicken and the glossy, flavor-packed sauce creates a dish that’s greater than the sum of its parts. Whether you’re cooking for family on a weeknight or impressing friends at a dinner party, this recipe delivers restaurant-quality results with home kitchen simplicity. Give it a try – your taste buds will thank you!

Chicken Manchurian Recipe