Chicken Manchurian delivers the classic Indo‑Chinese balance of chili heat, soy umami, and vinegar tang. Marinated boneless chicken is lightly battered and fried till crisp, then wok‑tossed on high heat with garlic, ginger, green chilies, onions, and bell peppers. A glossy Manchurian sauce—soy, red chili, vinegar, and a hint of tomato or schezwan—clings to each piece for that signature savory‑spicy bite. Finished with spring onions (and sesame on request), it’s perfect as a starter or a side with fried rice/noodles.

Taste profile: spicy, tangy, savory with deep umami from soy.
Texture: crisp‑edged chicken in a clingy sauce; peppers and onions stay crunchy.
Ideal for: starters, party platters, or sides with Indo‑Chinese mains.
Serving suggestion: garnish with spring onions and sesame; add a squeeze of lime for brightness.

What You Get

Chicken Manchurian: 6 bite‑sized pieces (starter portion), choose dry or semi‑gravy.

Key Highlights

Wok‑tossed on high flame for smoky “wok‑hei” notes.
Double‑fry option keeps chicken extra crisp in sauce.
Balanced spice; easily customizable.
Made fresh to order; packed hot.

Ingredients

Chicken: boneless thigh/breast pieces; onion, capsicum, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; egg optional; oil for frying.
Sauce: soy sauce, red chili sauce/paste, vinegar, tomato ketchup or schezwan, sugar (pinch), black pepper, stock/water, cornflour slurry.
Optional: toasted sesame seeds; MSG not added by default.