Description
Chicken Manchurian is a popular Indo-Chinese dish that combines tender chicken balls fried to perfection with a flavorful Manchurian sauce. The dish balances sweet, savory, and spicy flavors to create a satisfying meal perfect for serving with fried rice, Hakka noodles, or stir-fried vegetables. The crispy exterior of the chicken balls and the bold, umami-packed sauce make this dish absolutely irresistible!
Ingredients
Units
Scale
For Frying
- Vegetable oil for frying
Chicken Balls
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1/2 cup maida or all-purpose flour
- 1 large egg
- 1/4 cup green onions, diced (divided)
- 1 teaspoon ginger paste
- 1 teaspoon Tamari, soya, or dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon cracked black pepper
- Pinch red pepper flakes
Manchurian Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red chili pepper, minced
- 1 shallot, thinly sliced
- 1/4 cup green onions, diced
- 1 bell pepper, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon rice wine
- 3 tablespoons Tamari, soya, or dark soy sauce
- 1 cup chicken stock
- 1 teaspoon cracked black pepper
- Toasted sesame seeds for garnish
Instructions
- Heat the Oil
Heat 1 inch of canola oil in a wok or large skillet over medium heat. - 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 1 tablespoon of diced green onions. Mix thoroughly until well combined. Use a medium cookie scoop to form small golf ball-sized portions. Place the chicken balls on a baking sheet. - Fry the Chicken Balls
Add the chicken balls to the hot oil and fry for about 7 minutes, turning throughout to ensure even cooking. Once cooked, remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. - Prepare the Cornstarch Slurry
Whisk together cornstarch and water in a small bowl. Set aside. - Stir-Fry the Vegetables
In the same wok, add canola oil. Once hot, stir-fry the minced garlic, grated ginger, red chili pepper, shallot, diced green onions, and bell pepper for about 3 minutes. - Add Tomato Paste
Add the tomato paste to the vegetables and stir well. Cook for 1-2 minutes, then deglaze the pan with rice wine. - Make the Sauce
Pour the tamari/soy sauce and chicken stock into the wok. Whisk until the mixture is smooth and combined. Bring the sauce to a boil and then reduce the heat to a simmer. Stir in the cornstarch slurry and cook for 10 minutes, allowing the sauce to thicken. - Combine with the Chicken Balls
Turn off the heat and add the fried chicken balls into the sauce. Gently toss to coat the chicken evenly with the sauce. - Garnish and Serve
Garnish with the remaining green onions and toasted sesame seeds. Serve warm with Hakka noodles, fried rice, or stir-fried vegetables.
Notes
- Ingredient Substitutions: If Tamari or dark soy sauce is unavailable, regular soy sauce can be used as a substitute.
- Adjusting Spice Levels: If you prefer a milder flavor, reduce the amount of red chili pepper or omit it altogether.
- Serving Suggestions: Chicken Manchurian pairs wonderfully with jeera rice, vegetable fried rice, or even plain steamed rice.
- Consistency Tips: If you prefer a thicker sauce, adjust the amount of cornstarch in the slurry.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 115mg
