Stovetop Crispy Chicken Manchurian with gravy is a delicious indo-chinese recipe. Get ready for crispy chicken tossed in a spicy, sweet, and tangy sauce—it’s everything you’ll love! This easy recipe makes the chicken extra crunchy with just the right amount of sauce. Tested and approved!
WHAT IS CHICKEN MANCHURIAN?
Stovetop Crispy Chicken Manchurian with gravy is made by coating chicken pieces in a mix of ingredients, frying them until crispy, and then tossing them in a sweet and tangy sauce. Even though it’s popular in Pakistan and India, Chicken Manchurian isn’t actually a Chinese dish. There are also other versions, like Gobi Manchurian, Fish Manchurian, and Paneer Manchurian.
Chicken Manchurian was created by Nelson Wang, a third-generation Chinese chef living in India. He came up with a fusion of Indian and Chinese flavors, and guess what? It was a hit! The recipe is pretty simple: deep-fry the chicken, toss it in a mix of sauces, cook it on high heat, and you’re done!
Chicken Manchurian is a tasty Indo-Chinese dish, and it’s the first one I’m sharing on the blog—many more are on the way! When I visited Pakistan, I tried their version of this dish, which is slightly less crispy than the Indian version.
THE STEPS
- Chicken is coated and marinated.
- Fry the coated chicken.
- Make the sauce.
- Mix the chicken in the sauce.
INGREDIENT YOU'LL NEED FOR DRY COATING...
- Chicken: I used Crescent skinless chicken breast because it’s juicy, but chicken thighs work just as well as a substitute.
- Soy Sauce: You can use regular soy sauce, tamari, or even coconut aminos as alternatives.
- Cornstarch: Also called corn flour, this helps make the chicken extra crispy.
- Oil: I usually go with vegetable oil for Asian cooking, but for this fusion recipe, I used olive oil instead.
- Egg: The egg helps the coating stick better to the chicken.
INGREIDENTS YOU'LL NEED FOR GRAVY...
- Ginger and Garlic: Chopped ginger and garlic bring a flavorful kick to the gravy.
- Chicken Cube or Broth: I usually use a chicken cube for convenience, but vegetable or chicken broth works perfectly as substitutes.
- Chili Garlic Sauce: Adds heat, tang, and sweetness. Try Mitchell’s, Maggi, or Huy Fong, starting with 1 tbsp to control spice. No extra vinegar needed.
- Vinegar: I use rice vinegar in Asian dishes for its milder flavor, but regular vinegar works too. In this small quantity, the difference is barely noticeable. You can also use vinegar in other recipes like Mutton Chaaps or Zinger Burgers.
- Ketchup: I like using Trader Joe’s Organic Ketchup.
HOW TO MAKE CHICKEN MACHURIAN?
Marinated the chicken.
Fry the chicken.
Add oil, garlic, ginger, and green pepper.
Now add vegetables.
Mix well.
Add powdered spices.
Now add sauces.
Mix the chicken cube mixture.
Now add spring onion and sesame seeds.
WHAT TO SERVE WITH CHICKEN MACHURIAN?
Chicken Machurian is usually served with Basmati rice although you can use Jasmine rice if you want.
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Stovetop Crispy Chicken Manchurian
Ingredients
Coated Chicken
- 1 lbs chicken breast or chicken thighs
- ½ kosher salt
- 1 tsp white pepper
- 2 tbsp ginger garlic paste
- 1 egg beaten
- 1 tsp soy sauce
- 1 tbsp olive oil
gravy
- ⅛ inch ginger chopped
- 10 garlic cloves minced
- 3 green chili pepper finely chopped
- ¼ cup olive oil or any neutral oil
- 1 tsp brown sugar
Vegetables
- ½ cup onion cut triangles
- 2 bell peppers cut in cubed
- 4 sprig spring onion chopped
Sauces
- 4 tsp soy sauce
- 1 tsp vinegar
- 4 tbsp ketchup
- 4 tbsp chili garlic sauce any brand
Powdered spices
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
Corn flour mixture
- ½ cup hot water
- 1 chicken boullion or any brand
- 1 tbsp cornstarch corn flour
Frying
- 6 cups olive oil or any neutral
Instructions
- In a bowl add chicken pieces, ginger garlic paste, soy sauce, salt, black pepper, white pepper, cornstarch, and olive oil.
- Mix and marinate for 15-30 minutes.
Frying
- In a wok, on medium heat, add 6 cups olive oil.
- Let it heat up.
- Add the coated chicken and fry until it's fully cooked. This process will take 5-10 minutes. Don't move the chicken when deep frying for the first few minutes.
- Take it out and keep it aside.
Gravy
- In a separate wok, on medium heat, add oil, and let it heat up.
- Add ginger, garlic, green chili pepper.
- Let it sizzle for 20 seconds.
- Add bell pepper and spring onion.
- Mix and let it cook for 3-4 minutes.
- Add the powdered spices and brown sugar.
- Mix and let it cook for 3-4 minutes.
- Add the sauce and mix well.
- In a cup with ½ cup hot water add chicken cube and cornstarch and mix well!
- Now mix it in gravy.
- Next add the fried chicken in the gravy.
- Add spring onion and sesame seeds.
- Serve it with Basmati Rice.
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