Chili Chicken With Soycurls (An Indo-Chinese Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
193 kcal
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Course
Main Course
Chili Chicken With Soycurls (An Indo-Chinese Recipe)
Description
This recipe uses dried soy curls rehydrated in warm broth, then drained and seasoned with soy sauce, black pepper, and cooking oil. Tossing them in cornstarch before baking crisps their exterior, providing a texture reminiscent of fried chicken pieces but plant-based.
The sauce is prepared by sautéing garlic and ginger until golden at the edges, then adding a paste or mixture of minced green chilies and white vinegar for pungency and acidity. Chopped onions, green bell pepper, green onions, and cilantro stems cook together, absorbing the spicy, sweet, and savory sauce made with soy sauce, sambal oelek, ketchup, sugar, and cayenne pepper.
The baked soy curls finish in the sauce, which thickens with the addition of cornstarch slurry. This process coats the soy curls evenly with a glossy, flavorful chili sauce common in Indo-Chinese cuisine.
The dish serves as a spicy and tangy main or appetizer, pairing well with rice or noodles.
Ingredients
For the soy curl chicken:
- 4 ounces dried soy curls
- 2 cups broth
- 2 teaspoons soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon neutral cooking oil generic cooking oil
- 2.5 tablespoons corn starch
For the sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 2 green chilies hot such as serrano or Indian chilies, or use mild green chilies, you can use 1 mild green chili such as anaheim
- 2 teaspoons white vinegar
- 2 tablespoons cilantro stems reserve the leaves for garnish, aka coriander stems
- 1/2 cup onion chopped, red or white
- 1 green bell pepper chopped into 3/4 inch pieces or sliced
- 2 tablespoons green onion reserve the green parts for garnish, white parts
- 1/4 teaspoon salt
- 1/4 cup soy sauce or tamari for Glutenfree
- 1/8 teaspoon white pepper
- 1 tablespoon sambal oelek or red asian chili sauce
- 1.5 tablespoons ketchup
- 1 teaspoon sugar or maple syrup
- 1/2 teaspoon cayenne pepper or use 1/4 teaspoon for less heat
- 1 tablespoon cornstarch mixed in 1/2 cup of water
- green onion for garnish
- cilantro for garnish
Instructions
- For the soy curls: Soak the soycurls warm broth or water for 10 minutes or until they are fully soaked. Then drain and press slightly to remove just a bit of the excess liquid.
- Transfer to a bowl, add the soy sauce, black pepper, and oil and toss well. Then add the cornstarch and toss well to coat.
- Spread the soycurls on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (205 C) degrees celsius for 15-20 minutes or until crisp.
- Make the sauce: add oil to a skillet over medium heat then add the garlic and ginger and cook until the garlic starts to turn golden in some edges.
- Meanwhile, mince the green chilies and mix with the vinegar, or blend the green chilies with the vinegar into a paste. (Or use 1-2 tbsp Indian green chili sauce )
- Then add this mixture to the skillet with garlic and ginger cooking. Mix well. Cook for a few seconds then add in the onion, bell pepper, green onion, coriander stems, and salt and mix well. Increase the heat to medium high and cook for 3-4 minutes.
- Then add the soy sauce, ketchup, white pepper, sugar, cayenne, and mix.
- Add the cornstarch slurry which is the 1 tablespoon cornstarch mixed with 1/2 cup water and mix in. (For saucier use 1 cup water)
- Once the mixture starts to thicken, add in your baked soycurls and toss well to coat. Then switch off the heat.
- Taste and adjust salt sweet and heat. Garnish with the green onion and cilantro and serve over rice.
Notes
- Substitute tofu by pressing, cubing, seasoning with soy sauce and black pepper, coating with cornstarch, and baking until crispy.
- Other soy-based meat substitutes like seitan or vegetables like cauliflower can also replace soy curls.
- Adjust chili heat by choosing serrano, Indian, or milder green chilies as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 878mg | 37% |
| Potassium | 177mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 30mg | 33% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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