Manchurian Chicken

Manchurian Chicken is a bold and flavorful Indo-Chinese dish that combines crispy fried chicken balls with a savory, spicy, and tangy sauce. Made with ground chicken, aromatic ginger and garlic, soy sauce, and a medley of vegetables, this dish is perfect for weeknight dinners or when you want to impress with homemade takeout-style food. Serve it with Hakka noodles, fried rice, or stir-fried vegetables for a complete meal.

Why You’ll Love This Recipe

• Crispy and juicy chicken: Ground chicken balls are fried to golden perfection.

• Bold Indo-Chinese flavor: A blend of soy, chili, garlic, and ginger brings spicy, tangy, and umami-rich flavor.

• Perfect for takeout nights: A restaurant-style dish made easily at home.

• One-pan sauce: After frying, everything comes together in the same wok.

• Crowd-pleasing: A hit with both kids and adults thanks to its texture and flavor.

• Customizable spice level: Adjust the chili and pepper to your heat preference.

• Great for meal prep: Make the chicken balls ahead and store or freeze.

• Delicious pairings: Goes perfectly with noodles, rice, or veggie stir fry.

• Crisp veggies in sauce: Bell peppers and shallots add great texture.

• Easy to scale: Double the batch for entertaining or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Frying
vegetable or canola oil, for frying

For the Chicken Balls
1 lb ground chicken
2 garlic cloves, minced
½ cup maida or all-purpose flour
1 large egg
¼ cup green onions, diced and divided
1 teaspoon ginger paste
1 teaspoon soy sauce or Tamari
1 teaspoon sesame oil
½ teaspoon cracked black pepper
pinch of red pepper flakes

For the Manchurian Sauce
1 tablespoon cornstarch
2 tablespoons water (to make a slurry)
1 tablespoon canola oil
3 garlic cloves, minced
1 inch ginger, grated
1 red chili pepper, minced
1 shallot, thinly sliced
¼ cup green onion, diced
1 bell pepper, roughly chopped
2 tablespoons tomato paste
1 tablespoon rice vinegar
3 tablespoons soy sauce or Tamari
1 cup chicken stock
1 teaspoon cracked black pepper

For Garnish
Toasted sesame seeds
Remaining green onions

Directions

1. Heat Oil: Pour about 1 inch of oil into a wok or large skillet and heat over medium heat.

2. Make Chicken Balls: In a large bowl, combine ground chicken, garlic, ginger paste, soy sauce, egg, sesame oil, flour, black pepper, red pepper flakes, and 1 tablespoon green onions. Mix well.

3. Shape the Balls: Use a medium cookie scoop or spoon to form golf ball-sized chicken balls. Place on a tray or plate.

4. Fry the Chicken: Add chicken balls to hot oil and fry for about 7 minutes, turning to ensure even cooking. Remove with a slotted spoon and transfer to a paper towel-lined plate. Drain oil from the wok.

5. Make Cornstarch Slurry: In a small bowl, whisk together cornstarch and water. Set aside.

6. Stir Fry Aromatics: In the same wok, heat 1 tablespoon of oil. Add garlic, ginger, red chili, shallot, green onion, and bell pepper. Stir-fry for about 3 minutes.

7. Add Tomato Paste and Vinegar: Stir in tomato paste and cook for 1–2 minutes. Deglaze the pan with rice vinegar.

8. Add Liquids: Pour in soy sauce and chicken stock. Stir to combine. Bring to a boil, then reduce to a simmer.

9. Thicken the Sauce: Stir in the cornstarch slurry and cook for about 10 minutes, until the sauce thickens.

10. Combine with Chicken: Add the fried chicken balls to the sauce and turn to coat well.

11. Garnish and Serve: Sprinkle with remaining green onions and toasted sesame seeds. Serve hot with Hakka noodles, fried rice, or stir-fried vegetables.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use chicken thighs: Substitute ground thighs for juicier meatballs.

• Make it spicier: Add more red chili or use chili garlic sauce in the sauce.

• Bake or air fry: Instead of frying, bake the chicken balls at 400°F or air fry until golden.

• Gluten-free version: Use gluten-free flour and Tamari.

• Add veggies: Stir in mushrooms, snap peas, or broccoli with the sauce.

• Sweeten the sauce: Add a teaspoon of honey or brown sugar for a sweeter balance.

• Serve dry-style: Reduce the sauce for a thicker coating on the chicken.

• Make it vegetarian: Use mashed tofu or plant-based ground meat for the chicken balls.

• Add hoisin or oyster sauce: For extra umami and depth.

• Serve as an appetizer: Skewer the chicken balls and serve with dipping sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze the cooked chicken balls and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I make this without frying?

Yes, you can bake or air fry the chicken balls at 400°F until cooked through and golden.

What does Manchurian sauce taste like?

It’s savory, tangy, slightly spicy, and rich with bold garlic, ginger, soy, and chili flavors.

Can I use pre-made meatballs?

Yes, just skip the chicken ball step and coat pre-cooked meatballs in the sauce.

What’s the best soy sauce for this recipe?

Use Tamari for a gluten-free version or dark soy for deeper flavor.

Can I use chicken breast instead of ground chicken?

No, this recipe is designed for ground chicken to form meatballs.

How do I make this ahead?

Prepare and refrigerate the chicken balls and sauce separately. Cook and combine just before serving.

Can I double the recipe?

Yes, just make sure not to overcrowd the pan when frying or stirring the sauce.

Is this dish spicy?

It has mild to moderate heat. Adjust the red pepper flakes and chili to your liking.

What can I serve this with?

Hakka noodles, steamed jasmine rice, or fried rice are perfect accompaniments.

Can I freeze the chicken balls?

Yes. Cooked or uncooked chicken balls freeze well. Thaw before reheating or cooking.

Conclusion

Manchurian Chicken is a crave-worthy dish that brings together the bold flavors of Indo-Chinese cuisine in one delicious bite. Crispy chicken balls coated in a thick, spicy-tangy sauce make this a standout meal for any occasion. Whether you’re cooking for a crowd or simply craving something bold and comforting, this recipe hits the spot every time.

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