Air Fryer Chicken Manchurian

Chicken Manchurian is a popular Indo-Chinese recipe that has delicious lip smacking flavours. Chicken balls are traditionally deep fried and tossed in a delicious Chinese curry that is served with fried rice or noodles.

It is very common from street food carts to restaurants in India and really relished for its Indo-Chinese taste. I have made it healthier by air frying the chicken balls and then tossing them in the curry.

You can substitute chicken with any other meat of choice. Vegetarians can use paneer. Vegan can use soy chunks or mince or tofu. for the same recipe. This is a perfect dinner option and leftovers taste good too.

You may also love tofu manchurian and veg manchurian. You will also enjoy Air fryer Chicken 65, air fryer tandoori chicken, tandoori whole chicken in air fryer and air fryer tandoori chicken tikka.

Ingredients

Chicken mince – I have used 1 lb. chicken mince here but chicken breasts or thigh cut into small pieces can be used too.

Cornstarch – This is used to help bind the chicken balls.

Soy sauce – This is used for seasoning the chicken balls.

Ginger-garlic minced – I have used 1 tbsp. for flavour.

Salt and pepper – These are used to add flavour.

Oil – A tsp. Of oil is used to brush the chicken manchurian balls.

For the Manchurian Sauce: I have used soy sauce, chilli garlic sauce, vinegar and ketchup for the Manchurian sauce.

Aromatics: Ginger and garlic is used here.

Veggies: Green Pepper, onion and cut into squares is used.

Sesame Oil: Two tsp. oil is used for the curry.

Instructions

To make Chicken Balls

In a bowl, mix together chicken mince with cornstarch, soy sauce, minced ginger and garlic, salt and pepper.

If the mix feels too watery, you can add some more cornstarch so that you can form balls.

Lightly grease your palms with oil and then take some chicken mince mixture in your palms to form balls. Make balls and keep aside.

Deep Frying

You can deep fry these chicken balls in medium hot oil till done. 

Air frying instructions

Preheat air fryer to 360F or 180C for 3 minutes. Lightly grease the basket with oil. Place the chicken balls in a single layer in the air fryer basket. 

Air fry for 8–10 minutes at 360F or 180C. Take chicken balls out once done. You can check with the meat thermometer to ensure that the internal temperature is above 165F.

For the Sauce

Heat oil in a pan. Toss in the minced ginger and garlic. Saute for a minute. Add green pepper and onion cubes and pan fry for a couple of minutes till translucent.

Also add sliced green chillies if using. Add in the prepared Manchurian sauce. Cook it for about 2-3 minutes till bubbling.

Add in the cornstarch slurry slowly to the bubbling sauce. It will thicken instantly. Depending upon how thick you want your sauce to be, add the slurry and cook.

Finally add crispy chicken balls and toss.

Cook to desired consistency. Garnish with cilantro and scallion greens.

Your delightful chicken manchurian is ready to serve. Enjoy. Serve it hot with noodles or fried rice.

Expert Tips

1. I have used minced chicken to make the balls. You can also make chicken manchurian with boneless chicken bites that are marinated in the same spices and sauces and then deep fried or air fried.

2. This is a moderately spicy curry. You can adjust the spice as per your like.

3. If using chicken mince, refrigerate the mince before combining the ingredients to make the balls. They are easy to form into balls.

4. You can use chickpea flour in place of cornstarch for a gluten-free option. If your ball mixture seems too wet, you can add more cornstarch to help bring it together.

5. Storage: You can store leftover chicken manchurian curry for upto 3 days in an airtight container. Reheat and serve. The chicken balls will become soggy though but will still be delicious.

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