Chicken Manchurian

Hi Fwenz! Today Hania aapa is gonna share some Chicken Manchurian without ketchup. While most of you would consider this as a Chinese dish, there is no proof of its Chinese origin. However, it is said to be introduced by a third-generation Chinese cook who was born and raised in India.  Hence, the fusion of Indo-Chinese flavours. I wanted to give this dish a Pakistani spin while staying true to the subtle and less crowded Chinese flavours. This dish couldn’t be more simple!

Recipe Difficulty Level: Beginner
Serving: 3 people
Prep Time: 5 mins
Cook Time:  10 mins

Ingredient List:

For Chicken:

Boneless Chicken (بغیر ہڈی کے مرغی)
	130 grams or half breast cut in 1-inch cubes

Egg (انڈہ)
	1 whole

Cornflour (کارن فلور)
	1.5 tablespoon

Salt (نمک)
	to taste

Cooking Oil (تیل)
	for frying

For Manchurian:

Cooking Oil (تیل)
	3 tbsps

Garlic (لہسن)
	1 heaped tablespoon finely chopped

Onion (پیاز)
	1 medium-sized bulb cut in 1-inch cubes

Carrot (گاجر)
	1/4 cup sliced

Capsicum (شملہ مرچ)
	1 medium cut in 1-inch cubes

Apple Cider Vinegar (سیب کا سر کہ)
	3 tablespoons

Soy Sauce (سویا ساس)
	3 tablespoons

Chilli Garlic Sauce (چلی گارلک ساس)
	3 tablespoons

Water or Chicken Stock (پانی)
	1.5 cup

Oyster Sauce (آئیسٹر ساس)
	1 teaspoon

Brown Sugar (شکر)
	2 slightly heaped tablespoons OR
	1 slightly heaped tablespoon of white sugar

Mild Sriracha Sauce (سریراچا ساس)
	1 tablespoon

Salt (نمک)
	to taste

Black Pepper (کالی مرچ)
	to taste

Green Chillies (ہری مرچیں)
	2 small sliced

Spring Onion (ہرا پیاز)
	2 tablespoons of chopped green part 

Corn Flour Slurry (پانی اور کارن فلور کا مرکب))
	mixture of 1/4 cup water and 1 teaspoon cornflour

Cooked Chicken (تیار کردہ چکن)
	as prepared

Tools Required:

Wok or Cooking Pot
Kitchen Stove
Mixing Spoon
Kitchen Knife
Mixing Bowls


  1. Cut chicken in 1-inch cubes. Add salt and cornflour. Mix one beaten egg and coat the chicken evenly. Set aside to marinate for 15 minutes.
  2. Meanwhile prepare the veggies. Cut the capsicum, carrot, and onion in equal sizes to cook evenly. It also makes them look appealing.
  3. Heat oil for frying and drop the chicken cubes in. Fry the chicken at medium flame. Take them out when light golden, crispy and juicy. Set aside for later use.
  4. In a wok, fry garlic in cooking oil on medium flame. Add onions and fry till translucent.
  5. Add carrots and capsicum and sauté for a few seconds.
  6. Stir in apple cider vinegar to help the vegetables retain their colour.
  7. Add soy sauce, and Chilli Garlic Sauce .
  8. Add chicken stock or water and let it simmer for a few seconds.
  9. Add oyster sauce and brown sugar.
  10. Season it with salt, black pepper, and siracha. Stir until everything is combined.
  11. Add green chillies and spring onion greens. Mix it in.
  12. In a separate bowl, mix corn flour and water to create a cornflour slurry.
  13. Add the slurry while constantly stirring it in.
  14. When the sauce starts to thicken, add the prepared chicken and toss it in.
  15. Serve with Fried Rice or chow mein. Enjoy while hot! ❤



To watch the video demonstration of this recipe, click on the link below:

Chicken Manchurian

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