Chicken Manchurian Recipe

Chicken Manchurian Recipe

India makes me discover so many new things, with its wonderful ingredients and recipes, as well as an inordinate love for that enormous and overpopulated country and it shows. A recipe that will strike you is that of Chicken Manchurian, or chicken stew made with boneless pieces of chicken. It is true, after eating non vegetarian for 10 days, even a soup will look good and tasty, but the Chicken Manchurian is a step forward. Soft, warm, spicy, yum yum, the original recipe calls for many ingredients, it is still a good recipe, quick and easy if you should plan a non-vegetarian dinner and maybe you planned the roast!

Known as the land of the Manchus, hence the name, Manchuria was first inhabited by nomadic tribes, later became part of China with the establishment of the Qing Dynasty in 1644, Manchu origin. Manchuria was contested by Russian Empire since 1643, only to be occupied in part by Czarist troops in 1858 that occupation was officially recognized in 1860, in one of the many treaties which China sign with the European powers.

From this point on, the history of Manchuria differs between the Outer Manchuria which will become more and more an integral part of Russia and Inner Manchuria, which will remain in the sphere of China. The Inner Manchuria witnessed the invasion of Japanese empire, busy expanding on the mainland in search of raw materials against severe industrial crisis that was undergoing at the time.

From the early years of the twentieth century, Japan had invested heavily in Manchuria in the construction of the railway line transmanche long about 1000 kilometers. Since 1915, under a treaty between China and Japan, this had purchased all the privileges, rights and property, related to transmancese, but only in 1931 it proceeded to a military invasion, followed a year later by the creation of a state independent, the Manchukuo.

While the newborn state was technologically more advanced than the rest of China, the other had to endure the occupation of the Japanese, who saw him more as its own colony that as a sovereign ally. In 1945 it was attacked by Soviet Union, and after the Second World War and the Chinese Civil War Inner Manchuria became an integral part of the Republic of China.

Prep time: Cook time: Total time: Yield: 4 servings

Nutrition facts per 100 gms: 240 calories, 16 grams fat


250 gm boneless chicken
1 cup spring onions
1 tbsp chopped garlic
1 tbsp chopped ginger
1 green chili
2 tsp soya sauce
1 tbsp chili sauce
2 tsp vinegar
1 tbsp corn flour
1 tsp sugar
2 tbsp tomato sauce
1 tsp red chili powder
2 tbsp oil
1 tsp pepper powder
1 egg
1 tbsp all purpose flour
Water as required
Salt to taste

Recipe Method

Marinate chicken with pepper, egg, flour and salt for 1 hour.

Heat oil in a vessel, make small balls of the marinated chicken and drop into the hot oil. Cook on medium flame and deep fry to a golden brown shade. Drain with a spoon and place on absorbent paper. Keep aside.

Heat vessel, add oil, chopped garlic and saute on high flame for 1 minute. Add the chopped ginger and green chilli and saute for 1 minute. Add the spring onion and saute for 3 minutes.

Add sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 minutes. Add water and cook for 1 minutes. Add the deep fried chicken balls and cook for 5 mts. Adjust salt.

Add the cornflour and cook for 5 mts. Garnish with more spring onions.

Serve hot as a starter or appetizer or over fried rice.

4 stars - based on 9 reviews

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