Description
Chicken Manchurian is a classic Indo-Chinese dish that blends Chinese cooking techniques with Indian flavors, first developed in Tamil Nadu’s street food stalls and Kolkata’s Chinese restaurants. It has become a staple starter or side dish in South Indian restaurants and Indo-Chinese eateries across India.
Boneless chicken is marinated in a mixture of cornflour, soy sauce, garlic, and ginger, then deep-fried to a crispy golden brown. The fried pieces are then tossed in a spicy, tangy sauce made with chili sauce, soy sauce, vinegar, garlic, green chilies, and sautéed onions and bell peppers. Depending on the preparation, Chicken Manchurian may be served as a dry starter or with a thick gravy ideal for pairing with fried rice or noodles.
It continues to be a crowd favorite in cities like Chennai, Bengaluru, and Kochi, and among Indo-Chinese cuisine lovers in diaspora communities across Brampton, Mississauga, and Calgary.
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