Bring the flavors of Asia to your kitchen with our mouthwatering chicken Manchurian recipe! Made with juicy chicken pieces coated in a savory and tangy sauce, this dish is sure to be a crowd-pleaser.
Plus, it's easy to make and perfect for a weeknight dinner. Give our recipe a try and enjoy a taste of authentic Asian cuisine!
- Why you'll love this chicken Manchurian recipe?
- Main ingredients notes
- Steps by step instructions
- How to know when the oil is hot enough for frying?
- Other Asian-inspired recipes you might enjoy
- Recipe tips
- Low Carb Side Dishes to Serve with the Manchurian Chicken
- Recipe variations
- Frequently asked questions
- Chicken Manchurian
Manchurian chicken is a dish that combines crispy fried chicken with a savory and slightly sweet sauce that is a popular indo Chinese cuisine, which originated in Kolkata, India in the 1970s. It is now widely enjoyed across India and in other parts of the world.
Why you'll love this chicken Manchurian recipe?
- Delicious Flavor: The combination of crispy fried chicken and savory, slightly sweet sauce is a crowd-pleaser. The flavors of soy sauce, vinegar, garlic, ginger, and chili paste create a complex and satisfying taste.
- Versatile: Manchurian chicken can be served as an appetizer, main course, or even as a topping for fried rice. It's a versatile dish that can be enjoyed in many different ways.
- Low Carb: this Manchurian chicken recipe is made with low-carb ingredients like psyllium husk for the batter, and sweetener for the sauce. This makes it a great option for those following a low-carb diet.
- Protein-Packed: Chicken is a great source of lean protein, which is essential for building and repairing muscles. When combined with low-carb ingredients, Manchurian chicken can be a healthy and satisfying meal.
- Easy to Make: With the right ingredients and a little practice, Manchurian chicken can be a simple and quick dish to prepare. This makes it a great option for busy weeknights or for entertaining guests.
Overall, this recipe for Manchurian chicken can be a delicious and healthy option.
Main ingredients notes
People love Manchurian chicken because it is a delicious and flavorful dish that combines crispy fried chicken with a savory and slightly sweet sauce.
- Chicken Breast: we used chicken breasts for this recipe but boneless skinless chicken thighs would work as well.
- Red Chili Sauce: making this recipe a little spicy, you can use more or less depending on your spice tolerance.
- Coconut Oil: although we are not deep frying I like to use coconut oil for shallow frying the chicken. However, you can use your preferred oil for drying.
- Psyllium Husk: a perfect way to coat the chicken to get the crispy fried chicken and deep fried texture.
- Ginger Garlic Paste: we combine the flavors of ginger and garlic to give this flavorful recipe some nutty and pungent nuances.
- Green Bell Pepper: green and red bell peppers are used in this recipe to give a variety of pepper flavors and colors.
- Xanthan Gum: we used xanthan gum to thicken the sauce, traditionally made with corn starch.
- Sweetener: we use erythritol to sweeten the sauce, but Allulose or Monk Fruit can also be used.
See the recipe card for a full list of ingredients and quantities.
Steps by step instructions
How to make chicken Manchurian?
STEP 1: in a large bowl add the cubed chicken breast with the soy sauce, black pepper, salt, baking powder, garlic and ginger paste. Stir until the chicken is well coated with the ingredients.
STEP 2: To prepare the chicken, add psyllium husk to a bowl or dish and coat each cube of chicken lightly.
Heat oil in a large frying pan over medium-high heat, and once the oil is ready, add each piece of chicken and fry until slightly crispy and browned on each side. Remove the chicken and place it on a paper towel-lined plate to soak up some of the oil. Set aside.
How to know when the oil is hot enough for frying?
To know when the oil is hot enough for frying the chicken pieces, you can perform a simple test by sprinkling a few drops of water into the oil, and if the oil sizzles and the water droplets immediately turn into steam and evaporate, the oil is hot enough for frying.
However, this method requires caution as adding water to hot oil can cause splattering and burns, so it's important to use just a few drops of water and stand back from the pan while testing.
Alternatively, you can use a candy thermometer to measure the temperature of the oil, which should be around 350-375°F (175-190°C) for frying the chicken.
STEP 3: For the chili garlic sauce use the same pan and remove half the oil and then add the onions and green bell peppers and red bell peppers with the salt, and ginger garlic paste over medium-high heat. Stir fry until softened.
Once the bell peppers and onions have softened add the chicken stock, rice wine vinegar, soy sauce, sweetener and chili garlic paste (thai red chili paste).
Then add the (optional) xanthan gum that was whisked with water into the pan and stir immediately to thicken the sauce. Don't worry about any clumps they will dissolve as you mix. If you prefer not to use the thickener and have a thinner sauce you can skip the xanthan gum.
Mix to combine and let simmer over medium heat for 2 minutes.
- STEP 4: add the fried chicken into the pan and stir warm through and the chicken is well coated in sauce.
STEP 5: Serve with cauli fried rice or egg fried rice and top with sliced green onions.
Here are 2 tips on making the best Manchurian chicken recipe:
- Crispy Chicken: For the best texture and flavor, make sure the chicken is crispy on the outside and tender on the inside. To achieve this, coat the chicken in a thin and even layer of psyllium husk, and make sure the oil is hot enough before frying.
- Bold Sauce: To make the sauce extra flavorful, adjust the sweetness and spiciness to your taste preferences, and make sure to simmer the sauce for a few minutes to allow the flavors to meld together.
To store leftover Manchurian chicken, let it cool down to room temperature and transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.
Make sure to label the container with the date and contents for easy reference. To reheat the leftovers, you can microwave it for a few minutes or reheat it on a stovetop with a little bit of oil or water to prevent it from drying out.
Low Carb Side Dishes to Serve with the Manchurian Chicken
If you're looking for low-carb options to serve with Manchurian chicken, here are some ideas:
- Cauliflower Rice: Swap traditional rice for cauliflower rice, which is low in carbs and high in fiber. You can make it at home or buy pre-made frozen cauliflower rice from the grocery store.
- Zucchini Noodles: Spiralized zucchini noodles are a great low-carb alternative to regular noodles. You can serve them raw or lightly sautéed with garlic and olive oil.
- Broccoli: Steamed or roasted broccoli is a nutritious and low-carb side dish that pairs well with Manchurian chicken. You can season it with salt, pepper, and a little bit of garlic.
- Green Salad: A simple green salad with mixed greens, cucumber, and cherry tomatoes can be a refreshing and low-carb side dish. Dress it with a light vinaigrette or lemon juice and olive oil.
Here are some low-carb, vegetarian and vegan variations of the chicken Manchurian recipe:
- Cauliflower Manchurian: Substitute chicken with cauliflower florets and follow the same steps to make the sauce. Coat the cauliflower with a mixture of almond flour and spices instead of psyllium husk.
- Tofu Manchurian: Use firm tofu instead of chicken and coat it with almond flour or coconut flour instead of psyllium husk. Tofu is low in carbs and high in protein, making it a great alternative for vegetarians or those looking to reduce their meat intake.
- Shrimp Manchurian: Replace chicken with shrimp and coat it with coconut flour instead of psyllium husk. Shrimp is low in carbs and high in protein, and it pairs well with the spicy and tangy Manchurian sauce.
- Mushroom Manchurian: Use sliced mushrooms instead of chicken and coat them with almond flour or coconut flour. Mushrooms are low in carbs and high in nutrients, making them a healthy and flavorful choice for vegans.
- Eggplant Manchurian: Cut eggplant into small cubes and coat them with almond flour or coconut flour. Eggplant is low in carbs and high in fiber, and it absorbs the flavors of the Manchurian sauce well.
Don't forget to swap the chicken stock with vegetable stock if you want to keep it vegetarian or vegan for some of the variations above.
Frequently asked questions
Manchurian chicken can be high in calories and sodium due to the deep-frying and use of sauces and corn flour. However, we make it healthier, such as using psyllium husk for the batter and sweetener for the sauce.
If you prefer a milder version of the sauce, you can adjust the amount of red chilli paste or omit it entirely. You can also add more sweetener to balance out the heat.
Yes, you can prepare the chicken and sauce separately and store them in the refrigerator for up to 2-3 days. When ready to serve, heat up the sauce and toss the chicken in it until it's heated through.
Chili Garlic Sauce
- 1 medium onion cut into one inch pieces
- 1 medium red pepper cut into one inch pieces
- 1 medium green pepper cut into one inch pieces
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon red chili paste
- ½ teaspoon sweetener
- ½ teaspoon xanthan gum whisked with 1 tablespoon water (optional)
- To a large bowl add the cubed chicken with the batter ingredients except for the psyllium husk. Mix to combine2 large chicken breasts, 1 teaspoon soy sauce, ½ teaspoon black pepper, ½ teaspoon baking powder, 1 teaspoon garlic paste, 1 teaspoon ginger paste, ⅛ teaspoon salt
- Add the psyllium husk powder to a plate and dredge each chicken pice through to lightly coat.
- Heat up the oil in a large frying pan over medium high heat. Fry the chicken until crispy and browned on all sides. Drain on a paper towel lined dish. Set aside.2 tablespoon psyllium husk powder, ¼ cup oil for frying
Chili Garlic Sauce
- Using the same frying pan, remove half of the oil and then add in the onion, peppers, salt ginger and garlic. Stir fry over medium high heat until vegetables are softened.1 tablespoon minced ginger, 1 medium onion, 1 medium red pepper, 1 medium green pepper, ½ teaspoon salt, 2 cloves garlic
- add the remaining ingredients and simmer for about 2 minutes on medium heat.1 cup chicken stock, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 2 tablespoon red chili paste, ½ teaspoon sweetener, ½ teaspoon xanthan gum
- add the fried chicken pieces and stir well to coat with the sauce and warmed through. Serve with cauliflower rice, fried rice and top with sliced green onions for garnish.
- Crispy Chicken: Coat the chicken in a thin and even layer of psyllium husk, and make sure the oil is hot enough before frying.
- Bold Sauce: Make sure to simmer the sauce for a few minutes to allow the flavors to meld together.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
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All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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