Khao-Chi

A street food icon with a fiery legacy

In the sizzling backstreets of India’s night markets, where woks blaze and the scent of garlic and chilli clings to the air, a dish with Indo-Chinese roots has carved its place as the ultimate street food sensation – Manchurian fried chicken. Crispy, fiery, and coated in a signature tangy-spicy sauce, this dish is a celebration of bold flavours and textures.

The origins: an Indo-Chinese love affair 
The story of Manchurian Fried Chicken is tied to the evolution of Indo-Chinese cuisine, a hybrid of Chinese techniques and Indian spices that emerged in the 19th and 20th centuries. Chinese immigrants, primarily from Hakka communities, settled in Kolkata and adapted their culinary traditions to local ingredients and tastes. While the classic ‘Chicken Manchurian’ is often associated with chef Nelson Wang, who is credited with inventing it in the 1970s at a Mumbai restaurant, the fried version took a different route – straight to the bustling street food stalls.

The dish takes inspiration from Chinese-style battered chicken, but is uniquely spiced for the Indian palate. What sets it apart is the double-frying technique, which ensures a crunchy exterior that soaks up the thick, glossy, umami-rich Manchurian sauce (without turning soggy).

The best cut of meat for the perfect Manchurian fried chicken

Street vendors know that the secret to a perfect bite lies in choosing the right cut of meat. While some prefer bone-in chicken for extra juiciness, the most popular choice is boneless thigh meat. Unlike chicken breast, which can dry out quickly, thighs stay succulent and tender even after deep frying. The fat content in the thighs enhances flavour, while the slightly firmer texture holds up well to the intense cooking process. For a street-style touch, vendors often use small, bite-sized pieces to ensure a higher crispy coating-to-meat ratio, giving each mouthful the perfect crunch.

The magic of corn starch and flour

Unlike Western fried chicken, which often relies on breadcrumbs or panko for its crust, Manchurian fried chicken achieves its signature crispiness through a cornstarch and all-purpose flour batter. The cornstarch creates a light, yet ultra-crispy, shell, while the flour adds body. Some street vendors swap cornstarch for rice flour, which gives an even crisper bite and a slightly lighter texture. Another secret? A dash of bicarbonate of soda or a splash of soda water in the batter. This creates air pockets that make the coating even crunchier when fried.

The sizzle of the street: cooking Manchurian chicken market style!

In a true street food setting, the process is mesmerising. Vendors dunk marinated chicken into bubbling oil, frying it twice for extra crispiness – the first fry at a moderate temperature to cook the meat through and the second at a high heat to create a shatteringly crisp crust.

Once golden brown, the chicken is tossed in a roaring wok with tangy Manchurian sauce. The final flourish? A handful of chopped spring onions and fresh coriander, adding a vibrant contrast to the deep red hue of the sauce. The dish is often served in small, disposable plates, ready to be devoured by eager food lovers.

Manchurian Fried Chicken is more than just a dish – it’s an experience. It represents a fusion of cultures, the magic of street food and a love for crispy, spicy and saucy indulgence.

Whether enjoyed in the bustling streets of Mumbai, Kolkata, or beyond, it remains a testament to how food can evolve, adapt and thrive across borders. One bite, and you’re hooked.

It has never been easier to enjoy the delights of this global sensation from the comfort of your own home. Want to take your taste buds on a sizzling adventure? Why not pop to Tesco and pick up Khao Chi’s Manchurian Fried Chicken for dinner. Quick and easy to prepare, you will be transported to the streets of Mumbai in a flash.