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+ servings

Manchurian Chicken

Manchurian chicken is a very popular Indian-Chinese dish. Crispy and juicy chicken mixed with a spicy Manchurian sauce!
Course Appetizer, Main Course, Side Dish
Cuisine Chinese, Indian
Keyword manchuria chicken, manchurian chicken
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 233kcal


  • mixing bowl
  • Spoon or Ice Cream Scoop
  • Baking Sheet
  • Blender or food processor
  • saucepan



  • 1 lb ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon dark soy sauce
  • ½ cup all purpose flour
  • ½ cup panko bread crumbs
  • 1 tablespoon cornstarch
  • 1 large egg whisked
  • ½ teaspoon salt
  • Pinch red pepper flakes
  • ¼ cup green onions diced

Manchurian Sauce

  • 1 tablespoon canola oil
  • 3 garlic cloves
  • 1 ”ginger roughly chopped
  • 1 red bell pepper roughly chopped
  • 1 tablespoon red chili paste
  • ½ white onion roughly chopped
  • 2 stalks green onion roughly chopped
  • ¼ cup dark soy sauce
  • 3 tablespoon tomato paste
  • 1 tablespoon rice wine
  • 1 cup vegetable stock
  • 1 tablespoon cornstarch + 2 tablespoon water whisked
  • 1 teaspoon fresh cracked pepper


  • Get out and measure your ingredients.
    Overhead photo of all the ingredients.
  • Preheat the oven to 400 degrees.
  • Lightly spray a baking sheet with non-stick cooking spray. You may also use parchment paper or foil.
  • Place ground chicken in a large mixing bowl.
    Ground meat and a whisked egg placed in a large mixing bowl.
  • Add garlic powder, ginger powder, dark soy sauce, all purpose flour, panko bread crumbs, cornstarch, egg, salt, red pepper flakes and green onions.
    All ingredients for the chicken added to a large mixing bowl.
  • Mix until blended.
    Ingredients are mixed well.
  • Use an ice cream scoop to scoop uniform-sized balls of the chicken. If you do not have one, use a spoon and roll between your hands to form golfball sized pieces.
  • Place completed chicken balls onto the baking sheet as you work.
    Chicken balls placed on a baking sheet.
  • Place the baking sheet into the oven on the center rack and bake for 25 minutes. Stop to turn the chicken ½ way through cooking time.
    Baked chicken balls resting on a baking sheet.
  • Meanwhile, prepare the manchurian sauce. Combine garlic cloves and green onion.
    Green onions and garlic placed inside a food processor..
  • Add white onion, ginger, bell pepper, red chili paste, and canola oil in a food processor or blender and purée.
    White onion and bell pepper added to the food processor.
  • Once broken down into small pieces, pour in the soy sauce, tomato paste, rice wine, vegetable stock, and pepper. Puree for 45-60 seconds.
    Red chili paste, pepper, tomato paste and canola oil added to the food processor.
  • Next, pour into a sauce pan and whisk. Place over medium heat until the sauce starts to simmer, then lower the heat. Simmer for 15 minutes.
    Manchurian chicken sauce cooking inside a sauce pan.
  • After 15 minutes, stir in the cornstarch slurry. Let thicken for 5 minutes then turn off the heat.
    Corn starch slurry added to the sauce pan.
  • Toss chicken in the sauce.
    Manchurian chicken sauce has thickened.
  • Garnish with green onions.
    Closeup photo of Manchurian chicken served on a white platter. The chicken has been garnished with chopped green onions.
  • Serve with rice, noodles or salad!
    Closeup photo of a pair of chopsticks going for a Manchurian chicken ball.
  • Enjoy every bite!
    Closeup photo of Manchurian chicken served on a white platter. One chicken ball is half eaten.


Calories: 233kcal | Carbohydrates: 19g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 511mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 953IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 2mg