& Chicken Manchurian with Stir-Fried Rice

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COOK TIME: 30 mins


  • Chicken cubes (boneless) 1kg
  • Salt to taste
  • Black pepper 1 tsp
  • Ginger Garlic paste 1 tbsp
  • Soy Sauce 1/2 tbsp
  • Vinegar 1/2 tbsp
  • Cornstarch 1/4 cup
  • All-purpose flour 2 tbsp
  • Egg 1
  • Oil (for frying) as required
  • Oil 3 tbsp
  • Garlic (chopped) 1 tbsp
  • Red Chilies (fresh & sliced) 3-4
  • Onion 1/2 cup
  • Green Bell-pepper 1/2 cup
  • Red Bell-pepper 1/2 cup
  • Carrots 1/2 cup
  • Soy Sauce 2 tbsp
  • Oyster Sauce 1 tbsp
  • Vinegar 2 tbsp
  • Sugar 2 tbsp
  • Salt to taste
  • Black pepper 1/2 tsp
  • Ketchup 1 cup
  • Chicken stock 1 ½ cup
  • Slurry (cornstarch + water) 1 tbsp + 1 tbsp
  • Eggs 4
  • Salt to taste
  • Black pepper powder 1/2 tsp
  • Yellow food color 1/4 tsp
  • Oil (for frying)
  • Oil 2 tbsp
  • Garlic 1 tbsp
  • Scrambled Eggs
  • Carrots (chopped) 1/4 cup
  • Bell-pepper (green) (chopped) 1/4 cup
  • Bell-pepper (red) (chopped) 1/4 cup
  • Sweet Corn 1/4 cup
  • Cabbage (chopped) 1/4 cup
  • Soy sauce 1 tbsp
  • Vinegar 1 tbsp
  • Salt to taste
  • Black pepper 1/2 tsp
  • Boiled Rice 2 cups
  • Green Onion 1/2 cup


  1. In a bowl, add chicken cubes, salt, black pepper, ginger garlic paste, egg, cornstarch, all-purpose flour, soy sauce, and vinegar. Mix well and Keep it in the refrigerator to rest for 30 minutes.
  2. Heat oil in a deep-frying pan, and deep fry the marinated chicken cubes until crispy and light golden brown. Strain it out from the oil and keep aside.
  3. Heat oil in a wok, sauté garlic and onion for a minute each. Add red chilies, green and red bell-pepper, carrots and toss for a minute on high flame. Add ketchup, soy sauce, oyster sauce, vinegar, salt, black pepper, and sugar and cook for 2-3 minutes.
  4. Add chicken stock and bring it to boil. Once it started bubbling add slurry and let cook until thickened or desired consistency has obtained.
  5. Lastly add fried chicken back into the Manchurian sauce and mix until well coated in the gravy. Take off the flame.
  6. In a small bowl, add eggs, salt, black pepper, and food color. Whisk well until well incorporated. Set aside.
  7. In a pre-heated frying pan add oil and pour the egg mixture. Scramble the egg mixture until fully cooked. Take out of the pan and set aside.
  8. In a wok, heat oil and sauté garlic until light golden brown. Add chopped carrots, red and green bell-peppers, cabbage, and corns. Sauté for a minute.
  9. Add soy sauce, vinegar, salt, black pepper. Cook for another minute. Add boiled rice, scrambled eggs, green onion and mix well on high flame.
  10. Stir fried rice is ready. Serve hot with chicken Manchurian.

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