Hello, my name is Fozia. They say necessity is the mother of invention, but in my kitchen, cravings are the mother of every experiment!
It was one of those evenings when my heart was set on only one thing: Chicken Manchurian. That tangy, slightly sweet, glossy gravy with crispy chicken was all I could think about. But the restaurant was far away and going out was not an option.
So I stood in my kitchen and looked at what I had. My eyes fell on an instant hot & sour chicken soup packet. Normally we just follow the back of the pack: boil water, add the powder and swirl in an egg. Then I thought, “The soup base is already tangy and full of flavour. Why not turn it into a Manchurian gravy?”
So I broke the rules. Instead of swirling the egg into the soup, I used it to coat the chicken cubes and fried them until golden and crispy. I tossed in crunchy bell peppers, onions and carrots, and as the soup powder thickened into a glossy sauce, the smell filled the whole house.
I served it with fluffy Chinese rice (you can see it on the plate in my photo), and honestly, my family said it was better than the restaurant. Since that day they ask for my “soup packet Manchurian” again and again.
Why This Shortcut Works
A hot & sour soup packet already has everything a Manchurian gravy needs: cornflour to thicken, vinegar for tang, a little sugar, salt, pepper and chicken stock flavour. When you cook it with less water than the packet says, it turns into a thick, shiny sauce instead of a soup. You don’t need to balance five different sauces, and the result tastes the same every time.
- Quick: about 35 minutes from start to finish.
- Few ingredients: chicken, one egg, cornflour, three vegetables and one packet.
- Crispy and saucy: the egg coating stays crisp because the chicken goes into the gravy only at the end.
What You Need
- Boneless chicken: breast or thigh, cut into small cubes so they fry quickly.
- Egg and cornflour: the egg from the soup packet instructions becomes the batter for the chicken.
- Instant hot & sour soup packet: any brand works. I use the chicken flavour.
- Onion, capsicum and carrot: cut into cubes and cooked for only 2 minutes so they stay crunchy.
- Red food colour: optional. A small pinch gives the orange-red restaurant look you see in my photo.
My Tips for the Best Result
- Mix the powder in cold water first. If you add it straight to boiling water, it turns lumpy.
- Taste before adding salt. Soup packets are salty, so add extra salt only at the end if needed.
- Keep the gravy a little loose. It keeps thickening as it cools.
- Fry in batches. Too many pieces at once make the oil cool down and the chicken goes soggy.
What to Serve with Chicken Manchurian
We always eat it with Chinese rice. My chicken and corn egg fried rice or butter garlic tossed rice are both perfect with it. If you are planning a full Chinese night at home, add chicken dumplings or chicken dynamite bites as a starter, and try my chicken black pepper with egg fried rice next time. On cold days, my chicken corn soup is a lovely start to the meal.
Chicken Manchurian with Instant Hot & Sour Soup Packet
Ingredients
Equipment
Method
- In a bowl, mix the whisked egg, cornflour, salt, black pepper and the pinch of red food colour (if using) into a smooth batter.
- Add the chicken cubes and mix until every piece is coated. Leave for 10 minutes while you cut the vegetables.
- Heat oil in a frying pan or wok on medium-high. Fry the chicken in batches for 4-5 minutes, turning, until golden, crispy and cooked through. Drain on paper towels and keep aside.
- In a wok or large pan, heat 1 tablespoon of oil on high heat.
- Add the onion petals, capsicum and carrot. Stir-fry for just 2 minutes so they stay crunchy and bright.
- In a small bowl, mix the soup powder with half a cup of cold water (taken from your 2-3 cups) until there are no lumps.
- Pour the rest of the water into the wok with the vegetables and bring it to a boil. Slowly pour in the soup mixture while stirring all the time.
- Simmer for 3-4 minutes until the gravy turns thick, glossy and translucent. Taste it now and add salt and black pepper only if needed, because the packet is already seasoned.
- Add the fried chicken to the gravy and toss for 1 minute, just long enough to coat every piece.
- Turn off the heat and serve right away with Chinese rice or egg fried rice.
Notes
Frequently Asked Questions
Which soup packet is best for Chicken Manchurian?
An instant hot & sour soup packet works best because it already has the tangy, peppery taste of Manchurian. Chicken corn soup packets also work, but the gravy will be milder and sweeter, so add a splash of vinegar or soy sauce.
Can I make it without the egg?
Yes. Coat the chicken in 2 tablespoons of cornflour, salt, pepper and a few spoons of water instead. The coating will be a little lighter but still crispy.
My gravy is too thick or too thin. What do I do?
If it is too thick, add hot water a little at a time. If it is too thin, simmer for another 2-3 minutes, or mix 1 teaspoon of cornflour in cold water and stir it in.
Can I skip the red food colour?
Of course. Without it the gravy is a light golden, translucent colour. The taste stays exactly the same.
Can I make Chicken Manchurian ahead of time?
Yes. Fry the chicken and make the gravy, but keep them separate. Reheat the gravy, add a little water if it has thickened, then toss in the chicken just before serving.
