Restaurant style Chicken Manchurian Dry Recipe

Chicken Manchurian Dry Recipe with step-by-pictures. It is a delicious chicken delicacy that is made by tossing fried crispy chicken in thick and luscious manchurian sauce. Chicken Manchurian is usually served as a starter or main course and can be paired with fried rice or noodles.

This recipe is super easy to make and with the tips, the result is just like any of your favorite Indo-Chinese restaurant.

chicken manchurian dry recipe

What is Chicken Manchurian?

Chicken Manchurian Dry is an Indian Style Chinese chicken starter that is loved for its crispy texture and bold flavors. The dish is known for its unique blend of Chinese and Indian flavors, which makes it a favorite of many people around the world.

The dish is loved for its crispy texture and mix of eclectic flavors and tastes like sweet, savory, spicy, sour, and umami, which makes it a popular choice in Indian restaurants around the world.

Over time, Chicken Manchurian has evolved into two variations – dry and wet/gravy. While the base ingredients of the dish are the same, the main difference between Chicken Manchurian Dry and Wet is the presence or absence of sauce.

Chicken Manchurian Dry: In this variation, the crispy fried chicken is tossed in a flavorful spice blend, making it a popular snack or appetizer.

Chicken Manchurian Wet/Gravy: Unlike the dry version of Chicken Manchurian, which is served without any sauce, the wet version has a thick and flavorful sauce that coats the chicken pieces.

Origin of Chicken Manchurian

Chicken Manchurian is not an authentic Chinese dish. It is an Indo-Chinese dish, that is a fusion of Indian & Chinese cuisine.

The dish originated in Kolkata, India, in the 1970s and was invented by a Chinese chef named Nelson Wang. He blended Chinese spices and cooking techniques with Indian ingredients and flavors to create a dish that was specifically tailored to the Indian palate. Over time, the dish became popular not just in India, but also in other parts of the world.

restaurant style chicken manchurian

About Chicken Manchurian Dry Recipe

Chicken Manchurian Dry Recipe is made by combining crispy fried boneless chicken with a thick, tangy sauce.

While chicken manchurian dry is available in all Indo-Chinese restaurants, the taste of the dish differs across different restaurants. While there may be similarities in the ingredients, chefs often put their own twist on a recipe by using different ingredients or cooking techniques to make it their own.

My chicken manchurian dry recipe is from one of the restaurants that is unique in taste.

Restaurant-style Chicken Manchurian Dry has 4 steps:

1. Marinate the chicken.

2. Deep fry the chicken.

3. Make the sauce.

4. Stir-fry: toss the fried chicken in the sauce.

After several experiments with different ingredients, cooking techniques, and flavors I loved the way it turned out similar to the restaurant chicken manchurian dry.

This recipe has been tested multiple times and has been designed to be easy to follow, with clear and concise instructions. If you’re looking to make a restaurant-style chicken manchurian dry at home, then this is the recipe for you!

Reasons to make

Easy to make.

Authentic restaurant style recipe.

Restaurant-style experience at home.

Unique flavor profile.

Customizable.

Party pleaser.

Favorite with kids and adults alike.

how to make dry chicken manchurian

Pro Tips

By following these tips, you can create a restaurant-style Chicken Manchurian that is sure to impress your friends and family.

Cut chicken into small pieces: Cut the chicken into small, bite-sized pieces so that it cooks evenly and quickly.

Use fresh ingredients: Using fresh garlic, ginger, onions, and chilies is essential for ensuring that the dish has a bold and fresh flavor.

Use less egg: while egg acts as a binding agent and holds the coating, adding more eggs will result in an egg smell in fried chicken. I strongly recommend adding 1/2 small egg for 250-500 grams of chicken and 1 small egg for 1kg of boneless chicken.

Marinate the chicken: Marinate the chicken in a mixture of cornflour, all-purpose flour, ginger garlic paste, salt, and egg. This not only adds flavor but also helps to tenderize the chicken. It also ensures that the chicken turns out crispy on the outside and juicy on the inside.

Don’t overcrowd the pan: Fry the chicken in batches, so that the pieces have enough space to cook evenly. Overcrowding the pan can cause the chicken to cook unevenly and become soggy.

Fry the chicken: Deep-frying the chicken until golden brown is key to achieving the perfect texture. Make sure that the oil is hot enough before adding the chicken pieces to the pan. Be careful not to overcook the chicken as this can make it tough and dry.

Use a wire rack: Instead of placing the fried chicken directly on a plate, use a wire rack/stainless steel wire mesh/strainer to allow air to circulate around the chicken. This will help prevent the chicken from becoming soggy by allowing excess moisture to evaporate.

Garnish with spring onions: Adding chopped spring onions to the dish before serving adds a fresh and vibrant touch to the dish.

How to make the Chicken Extra Crispy?

Double frying fried chicken is a technique that can help make the chicken extra crispy.

1. First Fry: Carefully drop the marinated chicken in the hot oil and fry for 5-6 minutes over medium flame, or until the chicken is cooked through and the outside is lightly golden brown. Remove the chicken from the oil with a slotted spoon and let it rest on a paper towel-lined plate.

2. Rest: Let the chicken rest for 10-15 minutes. This will allow the chicken to cool down and the coating to set.

3. Second Fry: After the resting period, return the chicken pieces to the hot oil and fry for another 4-5 minutes, or until the outside is crispy and golden brown. This second fry will make the chicken even crispier and more flavorful.

Ingredients

Boneless Chicken: I have used boneless chicken breasts for this recipe. But chicken thighs work well too.

Marination: egg, ginger-garlic, lemon juice, cornflour, all purpose flour, baking powder, salt, white pepper powder, and black pepper.

The baking powder helps to create a crispy and golden-brown crust on the chicken

Cooking oil: use any neutral flavor oil.

Manchurian sauce: ginger, garlic, green chilies, red chili sauce, soya sauce, tomato sauce, vinegar, water, and cornstarch.

You can adjust the number of green chilies as per your spice preference.

Onion & Capsicum: cut them into cubes.

I have used green capsicum. You can use other colors too.

How to make Restaurant style Chicken Manchurian

Step 1: Marinate the Chicken

1. In a bowl, add boneless chicken pieces, ginger-garlic paste, white pepper powder, black pepper powder, and lemon juice.

2. Mix everything well with a clean hand. Cover and rest it for 10 minutes.

3. After the rest period, add all purpose flour, cornflour, baking powder, and egg. Mix well.

4. The mixture will look dry, add 2 tbsp water.

5. Mix well and rest the marinated chicken for 30 minutes.

Step 2: Deep Fry the Chicken

6. Heat oil in a deep pan over medium heat. Once hot, add the chicken pieces one by one.

Let it sit for a minute to allow the coating to set. If the coating is not allowed to be set properly, it may come off during stirring.

7. Fry by stirring at regular intervals until golden brown and crispy.

8. Remove the fried chicken using a slotted spoon on a strainer or paper towel-lined plate. Set aside.

Step 3: Make the Manchurian Sauce

9. In a bowl add 1/2 cup water, red chili sauce, soya sauce, tomato ketchup/sauce, vinegar, salt, white pepper powder, and black pepper powder.

10. Heat oil in a wok over medium flame. When hot add chopped garlic, ginger, and green chilies.

Saute until the garlic changes to light brown color.

11. Add the sauce mix and saute until the sauce is thick and glossy.

12. Add the fried chicken, onion and capsicum cubes.

Adding onion and capsicum cubes at the end will retain their crunch.

13. Turn the flame to high and toss well, making sure that all the chicken pieces are coated with the sauce.

Saute on high flame by stirring frequently, it ensures that every piece of chicken is exposed to the heat for an equal amount of time.

14. Turn off the flame and add the chopped green onions and give it a final toss.

15. Chicken Manchurian Dry is ready. Enjoy hot as a snack or serve with fried rice or noodles.

Serving Suggestions

Chicken Manchurian dry tastes best when it is served hot, straight from the pan.

1. Serve it as a snack or appetizer: Chicken Manchurian Dry is a great snack or appetizer option that can be served at parties, gatherings, or as a quick bite. To make it even easier to eat, consider serving the Chicken Manchurian with toothpicks.

2. Serve it with fried rice or noodles: Chicken Manchurian dry goes well with a side of fried rice or noodles. The combination of the savory and slightly sweet flavors of the Chicken Manchurian dry with the mild taste of rice or noodles makes for a delicious and satisfying meal.

Indo-Chinese Chicken Manchurian dry

Storage Suggestions

If you have leftover Chicken Manchurian dry, you can store it in the refrigerator or freezer for later use. Here are some tips on how to store Chicken Manchurian dry:

1. Refrigeration: Allow the Chicken Manchurian to cool down to room temperature before storing it in an airtight container. You can store it in the refrigerator for up to 3-4 days.

2. Freezing: You can also freeze Chicken Manchurian dry for longer storage. Let it cool down to room temperature before transferring it to a freezer-safe container. Label the container with the date and freeze it for up to 2-3 months.

3. Reheating: To reheat the Chicken Manchurian, you can either microwave it or heat it up in a pan. If microwaving, add a splash of water to the container to keep the chicken from drying out. Heat on high for 1-2 minutes or until heated through. If reheating in a pan, add a splash of oil and heat on medium heat until heated through.

More Related Recipes

Chicken Singapore Fried Rice

Plain Chinese Gravy

Egg Hakka Noodles

Egg Fried Rice

Veg Manchurian

Schezwan Fried Rice

Chicken 65

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Recipe Card

Chicken Manchurian Dry Recipe – Restaurant style

Author: Santosh Allada
Chicken Manchurian Dry, Indo-Chinese version of a chicken manchurian made by deep frying boneless chicken pieces and sauteing them in spicy sauces.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Indo Chinese
Servings 4 people

Ingredients
  

For Fried Chicken

  • 500 grams Chicken (boneless)
  • 2 cups Oil (to deep fry)
  • 1/2 tbsp Ginger-garlic paste
  • 1 small Egg
  • 1 tsp White pepper powder
  • 1 tsp Black pepper powder
  • 2 tbsp Cornflour
  • 2 tbsp All purpose flour (maida)
  • 1/8 tsp Baking powder
  • 1/2 tbsp Lemon juice
  • Salt to taste

For Manchurian Sauce

  • 2 tbsp Oil
  • 1 tbsp Garlic (finely chopped)
  • 1/2 tbsp Ginger (finely chopped)
  • 2-3 numbers Green chilies (finely chopped)
  • 2-3 tbsp Red chili sauce
  • 1 tbsp Soya sauce
  • 1/2 tbsp Vinegar
  • 1 tbsp Tomato sauce
  • 1.5 tsp Cornflour
  • 1 cup Water
  • 2-3 tbsp Green onion
  • 1/2 tsp White pepper powder
  • 1/2 tsp Black pepper powder
  • Salt to taste

Instructions
 

Marinate the Chicken

  • In a bowl, add boneless chicken pieces, ginger-garlic paste, lemon juice, white pepper powder, and black pepper powder.
  • Mix everything well with a clean hand. Cover and rest it for 10 minutes.
  • After the rest period, add all purpose flour, cornflour, and egg. Mix well.
  • The mixture will look dry, add 2 tbsp water. Mix well and rest the marinated chicken for 30 minutes.

Deep Fry the Chicken

  • Heat oil in a deep pan over medium heat. Once hot, add the chicken pieces one by one.
  • Let it sit for a minute to allow the coating to set. If the coating is not allowed to be set properly, it may come off during stirring.
  • Fry by stirring at regular intervals until golden brown and crispy.
  • Remove the fried chicken using a slotted spoon on a strainer or paper towel-lined plate. Set aside.

Make the Manchurian Sauce

  • In a bowl add 1/2 cup water, red chili sauce, soya sauce, tomato ketchup/sauce, vinegar, salt, white pepper powder, and black pepper powder.
  • Heat oil in a wok over medium flame. When hot add chopped garlic, ginger, and green chilies. Saute until the garlic changes to light brown color.
  • Add the sauce mix and saute until it thickens.

Stir Fry the fried chicken in sauce

  • Add the fried chicken, onion and capsicum cubes.
  • Turn the flame to high and toss well, making sure that all the chicken pieces are coated with the sauce.
  • Turn off the flame and add the chopped green onions and give it a final toss.
  • Chicken Manchurian Dry is ready. Enjoy hot as a snack or serve with fried rice or noodles.

Notes

Use boneless chicken and cut it into bite-size pieces.
Marinating the chicken is important as it infuses the flavors of the spices into the meat.
The coating mixture should be thick and should completely cover the chicken pieces. This helps to keep the chicken moist and tender while frying.
Fry the chicken pieces until they are golden brown and crispy. Overcooking the chicken can make it tough and dry.
Use fresh ingredients to make manchurian sauce.
Toss the fried chicken in sauce over high flame.
For variation in flavor, add green chili sauce and or schezwan sauce.
 



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