MANCHURIAN CHICKEN

Manchurian Chicken: A Perfect Blend of Indo-Chinese Flavors

Manchurian Chicken is a beloved Indo-Chinese dish that has gained immense popularity across India and beyond. This flavorful dish combines crispy fried chicken with a tangy, spicy, and slightly sweet sauce, making it a perfect appetizer or side dish. Whether served dry or with gravy, Manchurian Chicken is a treat for the taste buds. Let’s explore its origins, ingredients, preparation, and some tips to perfect this delicious dish at home.

Origins of Manchurian Chicken

Manchurian Chicken, like many Indo-Chinese dishes, was created by the Chinese community living in India. The credit for its invention goes to Nelson Wang, a Kolkata-based chef of Chinese descent, who first introduced the concept of “Manchurian” dishes in the 1970s. While the dish takes its name from the Manchurian region of China, it is more of an Indian adaptation rather than an authentic Chinese dish. Over time, it became a staple in Indian-Chinese cuisine and is now enjoyed in restaurants and homes alike.

Ingredients Required

To make a delicious plate of Manchurian Chicken, you will need the following ingredients:

For the Chicken

• 500g boneless chicken (cut into small pieces)
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour
• 1 teaspoon soy sauce
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon black pepper powder
• Salt to taste
• Oil for deep frying

For the Sauce

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1/2 cup chopped spring onions
• 1/2 cup diced capsicum (bell pepper)
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper powder
• 1 teaspoon cornflour mixed in 1/4 cup water (for thickening)
• Salt to taste

Preparation Method

Step 1: Marinating and Frying the Chicken

1. In a mixing bowl, combine chicken pieces with cornflour, all-purpose flour, soy sauce, ginger-garlic paste, black pepper powder, and salt.
2. Mix well and let it marinate for 15–20 minutes.
3. Heat oil in a deep pan and fry the marinated chicken pieces on medium heat until golden brown and crispy.
4. Remove and place on a paper towel to drain excess oil.

Step 2: Preparing the Sauce

1. Heat 2 tablespoons of oil in a pan or wok over medium heat.
2. Add chopped garlic and ginger, sautéing until fragrant.
3. Add chopped spring onions and capsicum, stir-frying for a minute.
4. Pour in soy sauce, chili sauce, tomato ketchup, vinegar, and sugar, mixing well.
5. Add black pepper powder and salt to taste.
6. Stir in the cornflour slurry and cook until the sauce thickens.

Step 3: Combining Everything

1. Add the fried chicken pieces to the prepared sauce and toss well to coat evenly.
2. Cook for another 2–3 minutes, allowing the flavors to blend.
3. Garnish with more spring onions and serve hot.

Tips for the Perfect Manchurian Chicken

• For extra crispiness, double fry the chicken pieces.
• Adjust the spice level by increasing or decreasing chili sauce and black pepper.
• If you prefer a gravy version, add more water or chicken stock to the sauce.
• Always use fresh garlic and ginger for the best aroma and taste.
• Serve hot with fried rice, noodles, or as a standalone appetizer.

Conclusion

Manchurian Chicken is a delightful fusion dish that brings together the best of Indian and Chinese flavors. Its crispy texture, combined with the rich, tangy sauce, makes it a favorite among food lovers. Whether you’re making it for a party or a simple family meal, this dish is sure to impress. Try this recipe at home and enjoy the perfect balance of flavors in every bite!