Manchurian is a widely popular Indo Chinese dish in the indian subcontinent. Sold on streets as well as in good restaurants, it is fried vegetable or chicken dumplings in a ‘Manchurian’ sauce. Do not confuse the origins of ‘Manchurian’ sauce – it definitely has nothing to do with the region by the same name in South East Asia. Creatively put together by chinese who lived in eastern parts of India for centuries, imagine it to be an amber-colored, tangy and mildly sweet but hot sauce with hints of spices.
We are huge fans of Indo Chinese food at home. It is a much needed break from the usual daals and curries for dinner. The flavors are enticing and a lovely balance of sweet spicy tangy umami.
Indo chinese tastes best when you use of Indian condiments – I make it a point to use the brands from Indian store for that authentic taste. However, you can very well do few a substitutions and use your pantry to try this recipe. If you have an Indian store near by, do pay a visit and try to stock on these things to try many other recipes already on my blog. There are many condiments and sauces available, but below is a terse list of sauces from the brand “Chings” which will equip you to make some delicious Indo chinese food at home.
- Chings Dark Soy Sauce – Its thick and dark and has a strong aroma, not your regular soy sauce used for dipping dumplings or tasting. This robust sauce can stand cooking and is full of umami.
- Chings Green Chili Sauce – This is hot. Its basically green chillies ground with vinegar and it lends a grassy heat to the recipes.
- Chings Red Chili Sauce – This is red chilies ground with vinegar and it lends more of a smoky rounded heat to your sauce base.
- Chings Vinegar or Chings Chili Vinegar – You choose! The latter has chilli notes along with tangy.
- Chings Schezwan Chutney – Amazing way to start the recipe, the chili garlic base when sautéed in oil lends a beautiful fiery garlicky notes to whatever you are making. It can be served as it is on a side or tossed with noodles and rice, its just super delicious.
Here the machurian sauce is little different from the vegetable manchurian or gobi manchurian I shared earlier. The selection and measurement of condiments different because chicken needs a more robust sauce. You can serve it with fried rice or hakka noodles for a lip smacking meal.
For the Chicken Dumplings
- 1 lb ground chicken (dark meat,dont use ground chicken breast)
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 tbsp finely chopped cilantro
- 1/2 tbsp red chilli flakes (adjust to taste)
- Chopped scallions (optional)
- 1 tsp dark soy sauce
- 1.5 tbsp corn starch
- 1 large egg, beaten
- Fresh ground black pepper to tatse
- 1 tsp salt
- Oil to spray (if baking) or enough oil to deep fry
For the Manchurian Sauce
- 1 tbsp Chings dark soy sauce
- 1.5 tbsp Chings Red chilli sauce or Sriracha
- 1 tbsp tomato puree
- 1/4 tsp coriander powder
- 1/2 tsp extra hot red chili powder (or to taste)
- 3 tbsp dark clover honey
- 1/2 tsp toasted sesame oil (its a strong unique flavor, can be skipped)
- 1 cup+1/2 cup chicken stock (you can use 1/2 stick 1/2 water, dont use only water)
- 1 tbsp cornstarch (make a slurry with 2 tbsp cold water)
- 3 tbsp cooking oil
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped garlic
- 2 tbsp finely chopped ginger
- 1-2 thai bird green chillies, finely chopped (adjust to taste)
- 2 scallion stalks, white & green parts chopped separately
- Salt to taste
- 1.5 tbsp vinegar (or to taste)
- Chopped cilantro to garnish
- Don’t use flavored oils like olive or coconut oil for making the sauce. Neutral Oils are best for the sauce.
- Use any diced vegetables like bell peppers or baby corn etc in this recipe. Add them after the onions ginger & garlic have finished sautéing.
- Add more cornstarch if you like a thickish sauce.
- If you dont want to make ground chicken balls, you can add chicken breast or breaded fried chicken pieces to the sauce. Works great!
For the Dumplings
Mix all the listed ingredients except oil in a large bowl. Gently mix everything together using spatula first and then if needed with hands without squishing a lot. Let the mix rest fir 10-15 minutes. If you feel its too sticky (depends on water content of your mince, add another tablespoon of cornstarch). Oil your palms and make lime sized balls with the mixture.You should get about 12-15.
If you are baking:- Preheat oven to 375 F. Line a large sheet with parchment. Place the chicken meatballs in a single layer and spray or brush linberally with oil. Bake for 8-9 minutes until the meatballs are firm and whitish from outside. They will finish cooking in sauce.
If you are deep frying – Heat up 3 inch oil in a frying pan. Fry chicken meatballs a few at a time until golden and crispy on medium heat. Drain on a paper towel.
Set the cooked chicken meatballs aside.
Make the Sauce
In a bowl, mix together soy sauce, red chilli sauce, tomato puree, coriander & red chilli powder, sesame oil and honey. Taste this concoction a tiny bit once (this is a strong paste right now) and you can adjust the heat or sweetness as you wish. Keep it ready.
Also keep all the chopped vegetables and cornstarch slurry ready. Warm up the chicken stock a bit. Keep everything ready to go because this sauce comes together very fast once you start cooking.
In a wide wok or heavy bottomed, heat up the oil on high. Once the oil is smoky, add the chopped onion, garlic, ginger scallion white parts and green chillies all at once. Saute for 2-3 minutes until you smell a nice aroma. If you are using any vegetables, now is the time to add them and saute on high heat for 1-2 mins. Dont cook a lot, they will be perfect by the end of cooking. I did not add any vegetables.
Add the soy sauce mix we made earlier to the wok. Saute for a couple minutes on high heat continuously stirring and then add the warm chicken stock. Add the salt to taste. Reduce the heat to medium and let the stock heat up. You will start to see bubbles on the sides. At this point add the baked chicken meatballs and let them finish cooking for 2-3 minutes or so in the sauce. Dont add the meatballs if you deep fried them (We will add at the end).
Add the cornstarch slurry next and let simmer for 2 minutes until the sauce is a bit thick and smooth. Switch off the stove. If you deep fried the meatball, add them now. Add the vinegar and green parts of the scallions along with some fresh chopped cilantro. Mix together gently and serve immediately.