Sweet ‘n’ Sour Chicken Manchurian with Fried Brown Rice

So, it’s the weekend. You’ve already worked five days, and you’ve been putting your best efforts to maintain your fat intake and exercise. You’re bored of cooking the same curries and daals (lentils) daily. Why not try this delicious sweet ‘n’ sour, hot Chicken Manchurian with the flavourful Brown Rice.

The Dish:

I used to believe Chicken Manchurian as the traditional Chinese cuisine in the past, but since I learned cooking and understanding different cuisines, I began having doubts.

The spice we use in the Chicken Manchurian recipe makes it different from the authentic Chinese food. Chicken Manchurian is an Indo-Chinese cuisine and most popular for lunch/dinner time.

The Nutritions:

The recipe I’m sharing with you is full of nutrition and vegetables. Not only this recipe involves a negligible amount of oil and ghee, but also it will leave a flavor in your mouth even after you serve with the brown rice.

I prefer using Brown Rice over White Rice due to its nutritional benefits. A brown rice is a raw form of rice, basically, so it contains all the essential nutrients such as fiber, vitamins, and minerals, which the White Rice lacks due to its processing. According to Healthline, Brown rice is a whole grain, and the whole-grain foods are believed to reduce cholesterol and risk of stroke and other heart diseases.

The Choice of Meat

I’ve always used Chicken for cooking a Manchurian at home, though you have a choice of meat: Beef, Mutton, Prawn. If you’re cooking the Manchurian for the maximum health benefits, Chicken is the best and easiest option to choose from.

A Vegetarian Manchurian is also highly recommended. The Manchurian sauce and the whole cooking process are the same for both Chicken and Vegetable Manchurians, apart from the vegetable balls. I’ll share my recipe for Vegetarian Manchurian some other day. If you’re interested in learning how to make a Vegetable Manchurian, I’ve found an easy recipe here.

So, without wasting any more time, let’s begin the recipe:

Chicken Manchurian with Fried Brown Rice

  • Servings: 3-4
  • Rating: ★★★★★
  • Print

The flavoursome Indo-Chinese Easy to make cuisine

Cuisine Type: Indo-Chinese
Course: Lunch/Dinner
Diet: Non-Vegeterian
Meat choice: Beef/Lamb/Prawn
Equipment: A Stir Fry Wok, A Fry Pan, A cooking pot for rice


    For Chicken Marinade
  • 1/2 kg Chicken Breast Fillet (small pieces)
  • 1 tsp Soy Sauce
  • 1 tsp Ketchup
  • 1 tsp Sweet Chilli Sauce
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Chilli Flakes
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1/2 tsp Vinegar
  • 1 egg
  • 2 tbsp Cornflour
  • For Manchurian Sauce

  • 1/2 tsp of Olive Oil
  • 2 Garlic Cloves (finely chopped)
  • Salt to taste
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Chilli Flakes
  • 1 tsp Black Pepper
  • 1/2 tsp Soy Sauce
  • 1 tsp Vinegar
  • 1/2 tsp Sweet Chilli Sauce
  • 2 tbsp Tomato Ketchup sauce
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1 tbsp Brown Sugar
  • 2 tbsp Cornflour
  • For Fried Brown Rice:

  • 1 1/2 cups Brown Rice
  • 1/2 tsp Olive Oil
  • 1/2 tsp ginger and garlic paste
  • 1 tsp black pepper
  • Salt to taste
  • 1/2 tsp Chinese Salt (Ajinomoto)
  • 1 tbsp Soy Sauce
  • 1 egg
  • Vegetables for Sauce:

  • 1 1/2 Medium size Capsicums (Diced)
  • 1 Onion (Large Dice)
  • Vegetables for Fried Rice
  • 1 chopped capsicum for Fried Rice
  • 1 cup Spring Onion
  • 1/2 can of Corns
  • 1 cup of Cabbage


  1. First, mix all the ingredients in chicken pieces and keep in the fridge for 10 minutes.
  2. Pan fry until evenly cooked.
  3. To prepare Manchurian Sauce

  4. In a stir fry Wok, add olive oil and chopped garlic and stir for 30 seconds.
  5. Add all ingredients for sauce (except Cornflour) into the stir fry wok and mix evenly.
  6. Add fried chicken into the sauce and mix 1/2 cup of water. Boil well.
  7. In a separate cup, mix cornflour and water well.
  8. Add liquid cornflour into the boiling sauce and stir well until it appears dense.
  9. Add capsicums and onions into the sauce and leave on low flame for 5 min.
  10. Garnish with spring onions.
  11. To prepare Brown Fried Rice

  12. In a pot, mix olive oil and ginger garlic paste for 1 min on low flame
  13. Add pre-boiled brown rice in the pot and mix well.
  14. Fry vegetables and scrambled eggs separately in a pan for 1 min on high flame and add them to the rice.
  15. Add ingredients for rice into the pot and mix well.
  16. Cover on low flame for 10-15 min.
  17. Serve hot.


  1. Leave marinated Chicken in the fridge for at least 30 minutes for the best crisp.
  2. Do not overcook chopped garlic or ginger garlic paste.
  3. Fry every vegetable in a separate pan.
  4. Absorb any moisture from the vegetables into the tissue to avoid sogginess.

I hope you try this recipe and let me know your thoughts in the comments below.

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Related Posts

Pot Roast Beef Fillets with Onions and Mint

When it comes to eating a balanced and nutritious filled diet, the home-cooked food is what comes in my mind at first. The logic is pretty straight-forward: Because I have a full control on the quantity of each ingredient. And I love controlling (No matter if its the diet or my husband!)

And when the home-cooking strikes in your mind, remember a mouthful of this melting in the mouth Mughlai Recipe, the Pakistani-Style Roast Beef Fillets with Onions and Mint.

Traditionally called as ‘Pyaaz-Podeena Pasanday’. (I know it’s crazily heavy for a non-native to pronounce), this is one of my favorite summer dinner meals, not just because of its nutritional value and cooking time, but also because of its refreshing flavor, the coolness of mint and a pinch of sweetness of Onions.

Pasanday‘ means ‘Favourite‘ in Urdu, and refers to the prime cut of meat traditionally cut within.

Let’s cook this recipe right here:

Pot Roast Beef Fillets with Onions and Mint

  • Servings: 4-6
  • Rating: ★★★★★
  • Print

A Fresh and Healthy Mughlai Recipe perfect for a Homely Dinner

Cuisine Type: Mughlai
Course: Dinner
Diet: Non-Vegeterian
Meat choice: Beef/Lamb
Equipment: A deep 26 cm pot


    For Boiling Beef
  • 1 kg Beef Fillets flattened into strips
  • 1 tsp of Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Chilli Flakes
  • 1 tsp Cumin Seeds (Zeera)
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1/2 tsp Black Pepper Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Garlic Paste
  • For Frying
  • 2 Large Size Tomatoes Diced in pieces
  • 4 Large Size Onions
  • 2 Cups of Fresh Mint Leaves
  • For Garnishing
  • 1/2 cup of fresh Coriander Leaves
  • 2 tsp of Thick Cut Green Chilli


    To prepare Gravy

  1. First, thoroughly wash Beef Stripes with clean water.
  2. Place the pot on medium to high flame and add Olive Oil and Beef Stripes.
  3. Add Ginger Paste and Garlic Paste and roast the beef on Medium flame for 1 minute.
  4. Add all the other spices in any order: Salt, Chilli Powder, Chilli Flakes, Coriander Powder, Cumin Seeds, Garam Masala,
  5. Black pepper, Cumin Powder.
  6. Stir all the spices and beef well with a wooden spoon until aroma begins to rise.
  7. Pour 2 1/2 cups of Water in the pot and cover on low flame for another 40 minutes or until the beef tenders.
  8. While the Meat is cooking, cut Tomatoes, Onions and Mint, Coriander Leaves and Green Chilli. Keep checking the Beef until all the water evaporates.

    For Fry

  9. Once the water is dried, add tomatoes and stir for another 5 minutes on high flame
  10. Add Onions and Mint and stir for another 2 minutes.
  11. For garnishing, add Coriander leaves and Green Chilli on top and leave the pot covered for 2 minute on low flame.
  12. Serve the Tender Beef Pasanda with Steamed Rice and Soft Naan Bread for a homely weeknight.
  13. Add nutrition with Salad and squeeze Lemon on top for a Zesty evening!

I hope you try this recipe and let me know your thoughts in the comments below.