Top Chicken Manchurian dishes in Toronto

The meat counterpart to the Gobi — fried chicken in a thick, savoury-tangy Manchurian gravy that pairs well with fried rice

Tender fried chicken in a dark, gingery Manchurian gravy — richer and more sauce-forward than the dry chilli version, made for spooning over fried rice

Deep-fried chicken pieces in a savoury, slightly sweet Manchurian gravy — the saucy counterpart to chili chicken and just as popular with regulars

Deep-fried chicken balls in a glossy, ginger-forward brown sauce — slightly sweet, slightly tangy, impossible to stop eating

A close cousin to chili chicken but saucier and slightly sweeter — served dry or in gravy, the dry version is the call

Ground or whole chicken pieces in the signature Manchurian gravy — savory, gingery, and built for rice

Crispy chicken pieces in a dark, tangy Manchurian gravy — a classic of the Indo-Chinese repertoire that pairs naturally with fried rice

Deep-fried chicken in a glossy, garlicky brown sauce — the heartier, saucier cousin of chili chicken and equally popular with regulars

A brothier cousin to Chili Chicken — served in a savory Manchurian gravy that pairs well spooned over rice or noodles

Deep-fried chicken in the tangy, garlicky Manchurian sauce — a sweet-sour-savoury preparation that's saucier and more complex than the dry chilli version

Tender battered chicken in a dark, ginger-forward sauce that balances sweet and heat better than most Toronto Indo-Chinese spots manage

The meat counterpart to gobi — fried chicken nuggets in a dark, glossy sauce with a pronounced umami-and-chili backbone

Fried chicken balls in a dark, savoury-sweet gravy with ginger, garlic, and soy — a staple of the Indo-Chinese canon that tests a kitchen's sauce balance

Tender chicken pieces in the house Manchurian gravy — deeply savory with a sticky, glossy finish that pairs well with fried rice

Deep-fried chicken balls in a rich Manchurian gravy — a milder counterpart to chili chicken, better suited for those new to the cuisine