Chicken Manchurian

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This is a super easy chicken manchurian recipe that is ready in minutes. Serve it hot with some egg fried rice or veg noodles

2 chicken breasts, chopped finely to a minced texture
1 tsp dark soy sauce
1 tsp chilli garlic sauce
pinch salt
pinch black pepper
1 egg white
1 tbsp rice flour
3 tbsp cornflour

leftover sliced cabbage
1 onion, roughly chopped
1 red pepper, chopped
1 green pepper, chopped
2-4 garlic cloves
thumb-sized piece of ginger
3 spring onions
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp white vinegar
sprinkling black pepper
1 tsp chilli paste
squirt tomato ketchup
¼ tsp salt
1-1½ tbsp cornflour


– Mix the ingredients well to ensure that it is well coated in the flour.

– Heat sunflower oil in a pan.

– Carefully drop the chicken pieces into the oil and cook for 2-3 minutes until golden.

– Turn pieces over and separate any that have stuck together for a total of 4 minutes.

– Transfer cooked chicken to a plate to drain while cooking the rest of the mix.

– While the chicken is cooking, heat a separate pan to make the sauce.

– Add chopped ginger and garlic and cook for a few seconds.

– Add some chilli if you would like it spicier.

– Add the onions and cabbage and cook until softened (about 2 minutes).

– Add the spring onions, peppers and cook on high heat for another 2-3 minutes.

– To make the sauce, mix the soy sauces, vinegar, chilli paste, ketchup and salt together. Add this to the onion
mixture and mix well.

– Add 300ml boiling water

– Make a paste with the cornflour and 1 tbsp water and then add to the sauce.

– Add the cooked chicken and mix through.

Serve with plain rice, fried rice, sticky jasmine rice or these veg noodles.

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