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Chicken Manchurian Dry Recipe - Restaurant style

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.
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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.