Indo-Chinese or Desi Chinese as it is locally food is a staple of our diets – we love having it outside and we love making it at home, and the spicier the better. This here is a quick recipe for Manchurian – make some steamed rice and fry MonSalwa Chicken Nuggets. In the meanwhile just prepare the spicy & tangy Manchurian sauce, add the chicken pieces and voila dinner is ready.


  • 195g MonSalwa Chicken Nuggets (about 15 pieces)
  • 1 ½ cups of rice, boiled
  • 3 tablespoon oil (plus more for frying)
  • 3 garlic cloves, chopped
  • ½ inch ginger piece, sliced or ginger paste
  • 1 small onion, finely chopped
  • 4 green chills, seeds removed and sliced
  • ½ capsicum, chopped (optional)
  • 2 tablespoon soya sauce
  • 1 tablespoon vinegar
  • ½ teaspoon black pepper
  • 1 tablespoon ketchup
  • 1 tablespoon chili garlic sauce
  • salt to taste
  • 1 teaspoon sugar
  • 1 ½ cups chicken stock
  • 1 tablespoon corn flour mixed with water to form a light paste
  • 1 tablespoon chopped spring onions, for garnish


  1. Deep fry frozen Chicken Nuggets in hot oil on medium heat (170 – 180 C) for 2 minutes 30 seconds to 3 minutes or till golden brown. Drain and keep aside.
  2. Heat oil and add fresh ginger and garlic. Saute for a minute till garlic is light golden.
  3. Add onions, green chilis and capsicum and saute for 1 minute.
  4. Add soya sauce, vinegar, black peper, ketchup, chili garlic, salt and sugar and cook for about 2 minutes.
  5. Add chicken stock and bring the mixture to a boil.
  6. Turn the heat to simmer, and add the cornflour paste a little bit at a time. The sauce will immediately start to thicken and once it is at the desired consistency add the MonSalwa Chicken Nuggets.
  7. Let the Manchurian cook for two minutes so that the chicken is coated with the sauce. Taste and adjust seasonings if required.
  8. Pour Manchurian in a dish and garnish with chopped spring onions.
  9. Serve with boiled rice or egg fried rice.
Disclaimer: Final product may look different