Even though Chicken Manchurian is considered a “Chinese dish” in Pakistan, I’ve always had my doubts about its true authenticity. Let’s be real, this is proudly Desi Chinese, and we love it just the way it is. You can take a Pakistani out of Pakistan, but you can’t take away their love for bold flavours, comfort food, and nostalgic favourites. There are moments when we deeply miss the flavours we grew up with, and this Chicken Manchurian recipe was born out of one of those late-evening cravings. It’s simple, easy, hearty, and hits the spot every single time – perfect for anyone looking for a fool-proof, flavour-packed Pakistani Chicken Manchurian that tastes just like home.

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About Chicken Manchurian: Chicken Manchurian is a popular Desi Chinese fusion dish featuring crispy (air)fried chicken pieces in a spicy, sweet, and tangy sauce.

Rating:   4 out of 5

Cuisine: Desi Chinese

Course:  Main

Good for:	4 ppl	Ease Level:	4 out of 5
Prep Time:	15 mins	Quickness:	4 out of 5
Cooking Time:	15 mins	Taste Level:	4 out of 5

 Above ratings are out of 5, with 5 being the ‘most’.

GET:

Cutting board
Knife
Air Fryer/ Frying Pan
Cooking Pan
A big bowl
Cooking Spoon
Tong/Frying Spoon

SET:

For Chicken Marination:

Chicken (cut in cubes) 500gms
Salt 1 tsp
Garlic Powder 1/2 tsp
Black Pepper 1 tsp
Chili flakes 1 tsp
Cornflour 2 tbsp
Rice flour 1tsp (optional)

For Manchurian:

Onion (cut in cubes) 1
Capsicum (cut in cubes) 1
Carrot (thin slices) 1
Cornflour 2 tbsp
Ketchup 4 tbsp
Sriracha sauce 2 tbsp
Soy Sauce 1 tbsp
Salt 1/2 tsp
White Pepper 1/2 tsp
Sugar 1/2 tsp
Oil 2 tbsp
Ginger garlic paste 1 tsp
Chicken stock 2 cups

GO:

Marinate the Chicken cubes:
In a bowl, combine the chicken and all marination ingredients. Let it rest for 15 minutes (if you’ve time).
Fry or air-fry (at 180 degrees for 15-20mins) the marinated chicken cubes until they’re done.

Prepare Manchurian Sauce
Dissolve cornflour a cup of water and set aside.
Heat oil in a pan and saute ginger garlic paste.
Introduce the cut veggies in the pan and stir fry them by splashing them with some water for a few mins.
Add chicken stock and mix.
Followed by ketchup, sriracha sauce and soy sauce.
Now add the seasonings (salt, white pepper and sugar) and mix.
Add in the (air)fried chicken cubes and let the mixture boil.
Once you see the mixture bubbling, add in your cornflour slurry and mix.
Cook till you get the desired consistency and your manchurian is ready
Serve warm with egg fried rice.

Here’s a quick video to help you understand it a bit more and see how I make it:

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MY TWO CENTS:

• Adjust the spices to suit your taste buds.
• You can use water instead of chicken stock.
• Add the cornflour slurry in hot mixture and mix.
• Don’t overcook the veggies, they’re meant to be stir fried and not cooked completely.
• Use whatever veggies you want to try.
• You can use any hot sauce instead of sriracha sauce.
• Don’t make the gravy too thick or else it’s gonna turn thicker later on. It should be runny but not too watery.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Cooking!