Chicken Manchurian Dry, a beloved Chinese delight, offers a perfect balance of savory, spicy, and tangy flavors. This dish, with its crispy chicken pieces coated in a rich, dry sauce, is a guaranteed crowd-pleaser. Today, we’ll explore a simplified yet authentic version inspired by the culinary expertise of Samina Jalil, ensuring you can recreate this restaurant-quality dish in your own kitchen. Get ready to embark on a flavorful journey!

How to Make Chicken Manchurian Dry: Detailed Step-by-Step

Marinating the Chicken:

1. Prepare the Chicken: Cut ½ kg boneless chicken into small, bite-sized cubes.
2. Combine Ingredients: In a bowl, add the chicken pieces, 1 beaten egg, 2 tbsp corn flour, 4 tbsp flour, salt to taste, and 1 tsp black pepper powder.
3. Mix Thoroughly: Ensure all pieces are well coated with the marinade.
4. Rest: Let the chicken marinate for at least 30 minutes. This allows the flavors to infuse and the chicken to tenderize.

Frying the Chicken

1. Heat Oil: Heat sufficient oil in a deep frying pan or wok over medium-high heat.
2. Fry in Batches: Carefully drop the marinated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
3. Cook Until Golden: Fry until the chicken pieces are golden brown and cooked through (approximately 5-7 minutes per batch).
4. Drain: Remove the fried chicken with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Preparing the Dry Sauce

1. Combine Sauce Ingredients: In a separate bowl, mix 3 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp chili sauce, salt to taste, and 1 tsp corn flour (dissolved in 2 tbsp water).
2. Heat Oil: In a clean wok or pan, heat 2 tbsp oil over medium heat.
3. Sauté Ginger-Garlic and Chilies: Add 1 tbsp crushed ginger-garlic and 6-8 whole red chilies. Sauté until the ginger-garlic turns light golden.
4. Add Sauce Mixture: Pour the prepared sauce mixture into the wok. Stir continuously to prevent lumps.
5. Thicken Sauce: Cook until the sauce thickens and reduces to a dry, glossy consistency.

Combining Chicken and Sauce

1. Add Fried Chicken: Add the fried chicken pieces to the wok with the thickened sauce.
2. Toss Well: Toss the chicken thoroughly to coat it evenly with the sauce.
3. Garnish: Add chopped spring onions as required.
4. Serve Hot: Immediately transfer the Chicken Manchurian Dry to a serving plate.

Check it out the Chicken Manchurian Dry Recipe by Samina Jalil and printable version here!!

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Chicken Manchurian Dry Recipe by Samina Jalil

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Craving crispy, flavorful Chicken Manchurian Dry? This easy recipe by Samina Jalil guides you through each step, from marinating to serving, with tips for perfect results. Try it tonight!

Course: Appetizer, Comfort Food, Main Course

Cuisine: Chinese, Food Fusion, Pakistani

Keyword: 30 min meals, Chicken, chicken manchurian, chinese, dinner, Eid Recipes, Iftar, manchurian, Quick and Easy, Ramadan, Suhoor Recipes

Servings: 4

Chef: Samina Jalil

Ingredients

• ½ kg Chicken boneless
• 1 Egg
• 2 tbsp Corn flour
• 4 tbsp Flour
• Salt to taste
• 1 tsp Black pepper powder
• Oil for frying
• 3 tbsp Ketchup
• 1 tbsp Soy sauce
• 1 tbsp Vinegar
• 2 tbsp Chili sauce
• 1 tsp Corn flour
• 1 tbsp Crushed ginger garlic
• 2 tbsp Oil
• 6-8 Whole red chili
• Spring onion as required

Cooking Method

1. Marinate chicken with egg, corn flour, flour, salt, and pepper for 30 minutes.
2. Fry marinated chicken until golden brown.
3. Prepare sauce: mix ketchup, soy sauce, vinegar, chili sauce, corn flour, and salt.
4. Sauté ginger-garlic and chilies in oil.
5. Add sauce mixture and cook until thickened.
6. Add fried chicken and toss well.
7. Garnish with spring onions and serve hot.

Tips and Tricks To Prepare Chicken Manchurian Dry:

• Crispy Chicken: Ensure the oil is hot enough before adding the chicken to achieve a crispy texture. Do not overcrowd the pan.
• Cornflour Slurry: Dissolve the corn flour in a little water before adding it to the sauce to prevent lumps.
• Adjust Spiciness: Adjust the amount of chili sauce and whole red chilies to suit your spice preference.
• Fresh Ingredients: Using fresh ginger and garlic enhances the flavor significantly.
• Quick Toss: Once the chicken is added to the sauce, toss it quickly to maintain its crispiness.

Other Variations:

• Vegetable Manchurian Dry: Substitute chicken with mixed vegetables like cauliflower, cabbage, and carrots.
• Paneer Manchurian Dry: Replace chicken with paneer (cottage cheese) for a vegetarian option.
• Garlic Manchurian Dry: Increase the amount of garlic for a more intense garlic flavor.
• Cashew Manchurian Dry: Add roasted cashews for a nutty crunch.

Serving Suggestions:

• Serve Chicken Manchurian Dry as a standalone appetizer.
• Pair it with fried rice or vegetable noodles for a complete meal.
• Garnish with extra spring onions and a sprinkle of sesame seeds for added visual appeal.
• Serve with a side of chili garlic sauce.

Now that you have the complete recipe, it’s time to bring this delectable Chicken Manchurian Dry to your table! Follow these simple steps, and you’ll have a dish that rivals your favorite restaurant. Don’t forget to share your culinary creations and experiences in the comments below. We’d love to hear how your Chicken Manchurian Dry turned out!