Vegan Chicken 65
Transform your kitchen into a flavor-packed haven with this irresistible Vegan Chicken 65 recipe! A plant-based twist on the traditional South Indian classic, this dish features perfectly rehydrated soy curls coated in a spiced batter of ginger-garlic paste, chili powder, and garam masala, then fried to golden, crispy perfection. Tossed with aromatic curry leaves and vibrant green chilies, each bite is bursting with bold, fiery flavors balanced by a hint of citrusy lemon juice. Quick to prepare in under an hour, this vegan appetizer is perfect for entertaining guests or indulging in a satisfying snack. Serve it hot with a sprinkle of fresh cilantro for a show-stopping, cruelty-free delight that everyone will love!
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Recipe Information
Ingredients
- 150 grams Dried soy curls
- 500 ml Hot water
- 3 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 500 ml Oil
- 10 leaves Curry leaves
- 2 Sliced green chilies
- 2 tablespoons Chopped cilantro for garnish
Instructions
Begin by soaking the dried soy curls in hot water for 10 minutes until they become soft.
Drain the soy curls, squeeze out excess water, and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine cornstarch, all-purpose flour, ginger-garlic paste, red chili powder, garam masala, turmeric powder, soy sauce, lemon juice, and salt. Mix well to form a thick batter.
Add the soy curls to the batter and coat them evenly. Ensure all soy curls are well-covered with the mixture.
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the coated soy curls in batches.
Fry the soy curls for about 5-7 minutes or until they achieve a crispy texture and a golden-brown color. Use a slotted spoon to remove them from the oil and place them onto a paper towel-lined plate to drain excess oil.
In a separate pan, add a tablespoon of oil and heat it over medium heat. Add curry leaves and sliced green chilies to the pan.
Sauté the curry leaves and chilies for 1-2 minutes until they become fragrant.
Add the fried soy curls to the pan and toss them with the curry leaves and chilies for a minute, allowing them to absorb the flavors.
Transfer the Vegan Chicken 65 to a serving plate and garnish with chopped cilantro.
Serve hot as a flavorful appetizer or side dish with sliced lemon wedges.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 816 mg | 17% | |
*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.
