Indo Chinese Crispy Chicken with Soy curls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy soy curls coated in a sticky-spicy-garlicky sauce, served over rice with vegetables. Bold Indo-Chinese flavors with satisfying texture contrasts. Works as an appetizer or a full meal over grain.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ounces dry soy curls (soaked in 2 cups hot broth or water for at least 15 minutes)
- 1 tablespoon ginger garlic paste
- 1 teaspoon soy sauce (or use tamari )
- 1/2 teaspoon Kashmiri chili powder (or use paprika)
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 tablespoon all-purpose flour (or use more cornstarch)
- 1/2 teaspoon baking powder
- 2 teaspoons oil (or more, if needed)
- 2 teaspoons oil
- 4 cloves garlic (minced)
- 1 hot green chili
- 2 tablespoons green onion (white parts, use the green parts for garnish)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce (or use tamari for gluten-free)
- 1 tablespoon white vinegar (or rice vinegar)
- 2 teaspoons Kashmiri chili powder (or use paprika)
- 1/2 a green bell pepper (chopped small)
- 1 teaspoon cornstarch (mixed with 1/2 cup of water)
- green parts of the chopped green onion, sesame seeds
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1321mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.