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This Chicken Manchurian is a flavor-packed dish that's made with deep-fried ground chicken balls, Tamari, red chili pepper, and ginger! Prep this mouthwatering dinner option in just 15 minutes!
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5 from 1 vote

Manchurian Chicken

This Chicken Manchurian is a flavor-packed dish that's made with deep-fried ground chicken balls, Tamari, red chili pepper, and ginger! Prep this mouthwatering dinner option in just 15 minutes!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: Chinese, Indian
Servings: 4 people
Calories: 355kcal

Ingredients

Chicken

  • 1 lb ground chicken
  • 2 garlic cloves minced
  • ½ cup maida or all-purpose flour
  • 1 large egg
  • ¼ cup green onions diced and divided
  • 1 teaspoon ginger paste
  • 1 teaspoon Tamari, soya, or dark soy sauce
  • 1 teaspoon sesame oil
  • ½ 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
  • ¼ cup green onion 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 1” of canola oil in a wok (or large skillet) over medium heat.
    vegetable oil
  • Prepare chicken balls by combining chicken, garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, a pinch of red pepper flakes, and 1 tablespoon of diced green onions in a large mixing bowl. Mix well until thoroughly combined. Use a medium cookie scoop to form uniform balls, aim for golf ball-sized portions. Place onto a baking sheet as you work.
    1 lb ground chicken, 2 garlic cloves, ½ cup maida or all-purpose flour, 1 large egg, ¼ cup green onions, 1 teaspoon ginger paste, 1 teaspoon Tamari, soya, or dark soy sauce, 1 teaspoon sesame oil, ½ teaspoon cracked black pepper, Pinch red pepper flakes
  • Add chicken to the oil and fry for 7 minutes. Turn chicken to evenly cook as it fries. Remove with a slotted spoon and place onto a paper towel lined plate to absorb excess oil. Drain oil from the wok and return to the stove.
  • Combine Cornstarch and water in a small bowl and whisk. Set aside for step 7.
    1 tablespoon cornstarch, 2 tablespoons water
  • In the same wok, prepare sauce. Add canola oil to the wok. Once hot, add the minced garlic, ginger, red chili pepper, shallot, green onion, and bell pepper to the pan. Stir fry for 3 minutes.
    1 tablespoon canola oil, 3 garlic cloves, 1 inch ginger, 1 red chili pepper, 1 shallot, ¼ cup green onion, 1 bell pepper
  • Add the tomato paste and stir. Cook for 1 to 2 minutes, then deglaze the pan with rice wine.
    2 tablespoons tomato paste, 1 tablespoon rice wine
  • Next, add the tamari and chicken stock to the sauce. Whisk until combined. Bring mixture to a boil, then lower the heat to a simmer. Stir in the cornstarch slurry and cook until thickened, about 10 minutes. Turn off the heat and add the chicken to the sauce. Turn chicken to coat.
    3 tablespoons Tamari, soya, or dark soy sauce, 1 cup chicken stock
  • Garnish with remaining green onions and sesame seeds. Serve with Hakka noodles, fried rice, or vegetables for a stir fry.
    Toasted sesame seeds

Notes

Manchurian Chicken Flavor Notes:
The chicken balls are fried giving them a deliciously crunchy outside and juicy inside. Garlic, ginger, and green onions provide the perfect balance of sweet and savory, while the soya sauce adds an earthy salty afternote. 
The Manchurian sauce is a blend of sweet and spicy flavors. Red chili peppers bring the heat, but sweet bell peppers shallots balance that out. The tomato paste adds a touch of acidity and color and brings together the sweetness and spiciness perfectly. 
Traditionally this recipe includes Tamari or soya sauce. This can be found at an Indian food market or in the international section of your local grocery store. It is essentially a dark soy sauce. You can substitute for regular soy sauce in a bind. 

Nutrition

Calories: 355kcal | Carbohydrates: 25g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1078mg | Potassium: 987mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1351IU | Vitamin C: 60mg | Calcium: 49mg | Iron: 3mg