Manchurian chicken

Main Dish
3 servings
15 min
17 min
Very Easy


Number of serving: 3
1 libra of boneless skinless chicken thighs, cut into 1 inch pieces

1 inch piece of ginger, peeled and minced

4 large cloves of garlic, finely minced

1 medium onion, finely chopped

1 teaspoon chili powder

6 small green chilies, cut in half lengthwise

4 tablepsoons soy sauce (light or low sodium is fine)

2 tablepsoons tomato sauce

2 tablepsoons cornstarch

1 cup of water

½ cup of oil (vegetable or canola)

salt and pepper to taste

cilantro leaves, finely chopped for garnish

toasted sesame seeds for garnish


  • Marinate chicken pieces with pepper, salt, garlic and ginger. Mix and combine everything in a bag for best results.
  • In large oiled pan of skillet on high heat, start adding the water and cornstarch mixing to create a nice smooth consistency.
  • Place the chicken in the pan and stir fry thoroughly mixing everything together.
  • Fry the chicken to a golden brown with crispy ends without burning.
  • Drain the rest of the mixture and place chicken in a resting bowl.
  • Add some more oil to the pan and fry the chillies, onions, garlic, and ginger for about 4 minutes.
  • Add the chicken pieces to the pan and add the chili powder, a bit of soy sauce to flavour, tomato sauce and mix well.
  • Add the cilantro leaves, sesame seeds, and garnish.
Y YummyLocal


Manchurian Chicken, photo 1Manchurian Chicken, photo 2

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