Chinese Chicken with an Indian Touch
Experience a fusion of bold flavors with "Chinese Chicken with an Indian Touch," a dish that brings together the best of Asian cuisines. Juicy, golden-fried chicken pieces are marinated in soy sauce and ginger-garlic paste, then tossed in a vibrant, spicy-sweet sauce made with Kashmiri red chili paste, garam masala, and a medley of Chinese-inspired condiments like soy sauce and vinegar. Bright, crunchy bell peppers and spring onions add a fresh crunch to every bite. This quick and easy recipe is perfect for dinner parties or weeknight meals, delivering restaurant-style flair in just 45 minutes. Serve it with steamed rice or noodles for a versatile, satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Soy sauce (light)
- 2 teaspoons Ginger-garlic paste
- 2 tablespoons Cornflour
- 1 large Egg
- 3 tablespoons Vegetable oil
- 1 teaspoon Red chili powder (Indian variety)
- 1 teaspoon Garam masala powder
- 100 grams Spring onions (chopped)
- 150 grams Bell peppers (red and green, diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Kashmiri red chili paste
- 1 tablespoon Vinegar (white or rice vinegar)
- 2 tablespoons Tomato ketchup
- 1 tablespoon Dark soy sauce
- 100 milliliters Water
- to taste Salt
- 1 teaspoon Black pepper (freshly ground)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
Marinate the chicken with light soy sauce, ginger-garlic paste, red chili powder, and a pinch of salt. Let it sit for 15 minutes.
In a small bowl, whisk the egg and add the cornflour. Mix until smooth, then coat the marinated chicken in this batter.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Fry the chicken pieces in batches until golden brown and cooked through. Remove and set aside.
In the same pan, add 1 tablespoon of vegetable oil. Sauté the minced garlic until fragrant.
Add chopped spring onions (reserve some for garnish) and diced bell peppers. Stir-fry for 2-3 minutes.
Stir in the Kashmiri red chili paste, garam masala, tomato ketchup, dark soy sauce, vinegar, and 100 milliliters of water. Mix well to form a flavorful sauce.
Add the fried chicken back into the pan and toss to coat it evenly with the sauce.
Season with extra salt, if needed, and freshly ground black pepper.
Garnish with the reserved spring onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 18.0 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
