Dragon Chicken Soycurls (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
40 mins
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Servings
4
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Calories
236 kcal
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Course
Main Course
Dragon Chicken Soycurls (Indo-Chinese Recipe)
Description
The soy curls are first rehydrated in hot vegetable broth to soften, then marinated with soy sauce, black pepper, cayenne or chili powder, ginger and garlic pastes, oil, and cornstarch to coat evenly. Baking on a parchment-lined sheet crispens them, though pan-frying is also an option for added texture. Separately, a sauce is prepared by sautéing garlic, ginger, dried red chilies, cashews, and bell peppers, then combining soy sauce, ketchup, sambal oelek, sugar, and spices to create a tangy and spicy glaze.
This mixture is cooked briefly until vibrant and thickened, coating the soy curls with a sticky and flavorful sauce. The green parts of the scallions garnish the finished dish, adding freshness. The texture juxtaposes crisp edges of soy curls with tender vegetables and crunchy nuts.
The dish can be served as a hearty plant-based main, fitting well with rice or noodles. The robust flavors balance heat, umami, and sweetness, characteristic of Indo-Chinese cuisine.
Notes suggest adding more water and cornstarch if extra sauce is preferred. Cashews can be substituted for nut allergies, and various soy protein alternatives like seitan or jackfruit can be used following similar marinading and cooking methods. Soy chunks require longer soaking and chopping before use.
Ingredients
- 4 ounces dry soy curls
- 1 1/2 cups vegetable broth heated to hot
For the marinade:
- 2 teaspoons soy sauce , use tamari for Glutenfree
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon cayenne powder or use 1 tsp Kashmiri chili powder or paprika for less heat, or Indian red chili powder
- 1 teaspoon ginger paste or finely minced ginger
- 1 teaspoon garlic paste or finely minced garlic
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 1/2 tablespoons cornstarch
For the sauce:
- 2 teaspoons oil divided
- 1/4 cup cashews raw or roasted
- 3 cloves garlic minced
- 1/2 inch ginger minced
- 2 red chili peppers use Indian red or cayenne for hot, california red or Kashmiri chilies or mild, dried
- 1/4 cup green onion reserve the green part for garnish, white parts
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/4 cup soy sauce or tamari for gluten free
- 1/4 cup ketchup
- 1 tablespoon sambal oelek or use Asian chili sauce of choice
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/3 cup water
- 1/2 tsp cornstarch
- green onion for garnish
Instructions
- Soak your soy curls in the hot vegetable broth for 5-10 minutes. Then drain really well and squeeze out a bit of the excess water. Add to a bowl
- Marinade: Then to the bowl, add the soy sauce, black pepper, cayenne/chili powder , ginger, and garlic paste, oil and toss well to coat. Then sprinkle in the cornstarch and toss well to coat the soycurls.
- Distribute the soy curls over a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (206 c) for 15-20 minutes or until crisp to preference. You can also pan-fry these in a skillet with 1-2 teaspoon oil until they're crisp on the edges. Set aside
- Make the sauce: add 1 teaspoon oil to a skillet then add cashews if they're not roasted and roast for 3-4 minutes until golden then remove from the skillet. If they're already roasted, then skip this step.
- Add the other teaspoon oil. Add the garlic, ginger, and dried red chilis and cook until the garlic is starting to turn golden.
- Then add in the white parts of green onion, red bell pepper, green bell pepper, and a good pinch of salt and mix well and cook until the peppers are starting to turn golden on some of the edges but still crunchy. 2 mins
- Then add in soy sauce and ketchup and sambal oelek, sugar and black pepper and mix well. Mix cornstarch in water and Add to the skillet and bring to a boil. Then add in the crisped soy curls and toasted cashews and toss well then immediately serve over rice. Garnish with some green onion.
Notes
- To increase sauce quantity, use 1 cup water instead of 1/3 cup and add 1 tsp cornstarch; bring to a boil to thicken.
- For nut-free version, omit cashews and substitute with pumpkin or sunflower seeds instead.
- Soy curls can be replaced with seitan, vegan chicken substitutes, or jackfruit (drained thoroughly); adjust preparation accordingly.
- Soy chunks need longer soaking in hot or boiling water and chopping small to absorb marinade before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 720mg | 30% |
| Potassium | 314mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 66mg | 73% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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