Soya Chilli Manchurian recipe

Soya Chilli Manchurian

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Soya Chilli Manchurian, also known as Soya Chunk Manchurian or Soya Nuggets Manchurian or Soya Manchurian, is a saucy, semi-dry dish made by frying boiled soya chunks and cooking them with a spicy and tangy Manchurian sauce and vegetables. In this recipe, I used dried soya chunks and boiled them...


4 Servings
(1 serving = 1 bowl)

For Boiling Soya Chunks

  • 2cups
    Soya chunks (dried)
  • 4cup
  • 1tbsp
    Soy Sauce
  • 1tsp
    Ginger (chopped)
  • 1piece
    Green chilli (chopped)
  • 1/2tsp
  • 1/2tsp

For Coating & Frying

  • 1/4cup
    Spring Onion (finely chopped green stalks)
  • 1pinch
  • 5tbsp
  • 1/2cup
    Oil for frying

For Manchurian Sauce

  • 1tbsp
    Soy Sauce
  • 1tbsp
  • 1tsp
  • 1/2tbsp
    Red Chilli Flakes
  • 3tbsp
    Tomato Sauce
  • 2tbsp
    Chilli Sauce
  • 1/2cup
  • 1pinch

For Tempering

  • 2tbsp
  • 1tbsp
    Garlic (chopped)
  • 1piece
    Dried Red Chilli (broken)
  • 1piece
    Onion (chopped)
  • 1piece
    Onion (diced)
  • 2piece
    Capsicum (diced, red/green/yellow)
  • 1tbsp
  • 1/2cup
    Water (for slurry)

How to make Soya Chilli Manchurian

Boil the Soya Chunks

  1. In a pan, add water, soya chunks, soy sauce, ginger, green chilli, salt, and sugar.

  2. Bring it to a boil and cook until the soya chunks absorb all the water.

  3. Transfer the soya chunks to a bowl and let them cool slightly.

Prepare the Manchurian Sauce

  1. In a bowl, mix soy sauce, vinegar, sugar, red chilli flakes, tomato sauce, chilli sauce, water, and salt. Set aside.

Prepare the Slurry

  1. In a small bowl, mix the cornflour and water. Set aside.

Coat and Fry the Soya Chunks

  1. Add spring onion, a pinch of salt, and cornflour to the soya chunks. Toss well to coat evenly.

  2. Heat oil in a pan over high heat.

  3. Fry the soya chunks in batches until they turn light golden. Remove and place them on absorbent paper. Set aside.


  1. In the same pan, heat oil over high heat.

  2. Add chopped garlic and dried red chilli, and sauté well.

  3. Add chopped onions and fry until translucent.

  4. Add diced onion and capsicums, stir-frying on high heat until slightly softened but still crunchy.

Combine and Serve

  1. Pour the Manchurian Sauce into the pan and stir.

  2. Add the slurry and cook until the gravy slightly thickens and turns glossy.

  3. Add the fried soya chunks and toss until they are evenly coated with the sauce.

  4. Garnish with chopped spring onion or fresh coriander. Serve hot.

Tips & Tricks

  1. Adjust the amount of water in the sauce and slurry to achieve your desired consistency.

  2. Adjust the amount of chillies as per your taste.

  3. To retain the crunchiness of the vegetables, stir-fry them on high heat for a shorter duration.

  4. Pair it with fried rice or noodles for a complete meal.

  5. Add a side of fresh salad to balance the spicy flavours.

  6. Adjust the amount of sauce according to your preference for a dry or gravy-based dish.

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Recipe by

Leena Kohli


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