Chicken Manchurian


¼ cup oil
3 Tablespoon Ginger + Green Chilies – Chopped
3 Tablespoon Thai Chili Paste
1 cup Tomato Ketchup
¼ cup White Vinegar
2 Tablespoon Sugar
1 Kg Chicken – Marinate
½ Liter Water
2 Tablespoon Hot Sauce
2 Tablespoon Soya Sauce
½ cup Corn flour Solution (3 Tablespoon Corn flour with water in a cup)

Note: Do not include any vegetable

Chicken Marinate and Preparation (Step I)

1 Kg Chicken – Boneless – cubed
(If the boneless chicken is not available, use chicken with bones but don’t marinate it, put it directly after including ginger and green chili)
1 Egg
3 Tablespoon Corn flour
1 Tablespoon Oil


  1. Mix all the ingredients well and refrigerate at least for 30 minutes.
  2. After 30 minutes, heat the oil in a fry pan and fry the chicken until it is golden.

Gravy Preparation (Step II)

  1. Heat the oil and lower the flame.
  2. Put ginger and green chili and sauté.
  3. Put Thai chili paste and cook for a while.
  4. Now include tomato ketchup and water in it and cook for a minute.
  5. Now include chicken powder, sugar, hot sauce, vinegar and chicken and mix them well.
  6. Include salt and taste the flavor.
  7. Include the soya sauce and taste the flavor again. If the taste is OK let it boil.
  8. When the gravy is boiled, pour the corn flour solution and cook for 2-3 minutes.
Marinate Chicken
Marinate Chicken
Marinate Chicken - fried
Marinate Chicken – fried
Chicken Manchurian - Gravy Preparation
Chicken Manchurian – Gravy Preparation
Chicken Manchurian served with Fried Rice
Chicken Manchurian served with Fried Rice