Chicken Manchurian


A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 servings


  • 1 egg, beaten

  • 1 ½ tablespoons all-purpose flour

  • 1 ½ tablespoons corn flour

  • 1 pinch salt and ground black pepper to taste

  • 1 pound chicken, cut into cubes

  • vegetable oil for frying

  • 2 tablespoons vegetable oil

  • 2 tablespoons crushed fresh ginger root

  • 2 tablespoons crushed garlic

  • ½ cup chopped fresh cilantro

  • 2 serrano chile peppers, cut into 1/4-inch pieces, or more to taste

  • 1 cup chicken stock

  • 2 tablespoons soy sauce

  • ¼ teaspoon white sugar

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon monosodium glutamate (such as Ajinomoto®) (Optional)

  • ½ green bell pepper, cut into 1-inch pieces

  • ½ cup water

  • 2 tablespoons corn flour


  1. Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.

  2. Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.

  3. Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.

  4. Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.

  5. Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

327 Calories
18g Fat
12g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 327
% Daily Value *
Total Fat 18g 22%
Saturated Fat 3g 16%
Cholesterol 116mg 39%
Sodium 737mg 32%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 29g
Vitamin C 16mg 82%
Calcium 38mg 3%
Iron 2mg 10%
Potassium 351mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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