indo chinese

This is not strictly speaking a Chinese recipe. It's actually a Chinese style dish that's very popular in India. But where it's from isn't as important as what it is - crispy pieces of fried chicken breast smothered in a sweet and sour sauce.


Chicken Manchurian recipe

(1/4 cup) cornflour

soy sauce

chicken breast fillet,

Vegetable oil, to shallow-fry

green shallots,

garlic cloves, crushed

tbsp finely grated fresh ginger

chicken stock

tomato ketchup

milliliters (1/4 cup) soy sauce

tbsp chilli sauce (such

tsp caster sugar

tsp cornflour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Introducing the world of delicious Indo-Chinese cuisine with this crispy, fried Chili Paneer that&#039;s tossed in a hot, tangy sauce. This dish fuses Indian ingredients with Chinese sauces and is typically made in a wok. It&#039;s a popular appetizer or can be served with noodles for a full meal.

Chili Paneer

tbsp all-purpose flour

tbsp corn starch

tsp kashmiri chili powder

tsp black pepper

tsp salt

water (as needed)

oz paneer

oil (for frying)

tbsp soy sauce (low sodium)

tbsp ketchup

tbsp sriracha

tbsp rice wine vinegar

tbsp honey

neutral oil

tbsp ginger garlic paste

green chili (chopped)

green bell pepper (squared)

red onion (squared)

water

scallions, sesame seeds (to garnish)

Prep by cubing the paneer into 3/4&quot; x 3/4&quot; pieces. Chop the bell pepper and onion into cubes the same size of the paneer.

Add the all purpose flour, corn starch, chili powder, black pepper and salt into a mixing bowl. Give it a quick mix, then add the water until a thick but runny batter forms. Toss the paneer in the batter thoroughly to coat.

Heat neutral oil in a pan for shallow frying the paneer. It should be about 1-2 inches high. Carefully transfer the paneer into the oil and fry on each side, or until golden brown and crispy. Remove the paneer from the oil and set them on a plate lined with a paper towel. Set aside.

While the paneer fries, mix the soy sauce, ketchup, sriracha, rice wine vinegar, and honey together in a small bowl. Additionally, whisk the corn starch and 1/4 - 1/3 cup of water in a separate bowl and set aside.

In a wok or cast iron pan on medium to high heat, pour in the oil. When the oil is hot, add in the ginger garlic paste, green chilis, bell pepper, and red onion. Sauté until the onion is translucent, 2-3 minutes. The vegetables should still be crunchy.

Lower the heat to a medium flame. Add the sauce into the cast iron and toss with the vegetables. Then, the corn starch slurry to thicken. Once it&#39;s thickened to the desired consistency, add the fried paneer in and toss until well coated. Remove from heat.

Serve warm in a platter and garnish with sliced scallions and sesame seeds. Serve with rice, noodles, or as an appetizer.

Dragon chicken made restaurant style. Dragon chicken recipe with step by step pictures. Super delicious and so spicy.

Restaurant Style Dragon Chicken Recipe

Boneless Chicken Breast

Coriander leaves

tsp Dark Soy Sauce

tbsp Chilli garlic paste

All Purpose Flour / Maida

Flour / Corn Starch

tbsp Ginger Garlic Paste

Salt

Pepper

¼ tsp Ajinomoto / Msg (optional)

tbsp Oil

no Dry Red Chilli

tbsp Cashews

Onion (sliced thinly)

Capsicum / Bell Peppers (sliced thinly)

tsp Dark Soy sauce

Tomato Ketchup

Sugar

Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15  mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.

Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.

Now add in onions and bell peppers and toss well in the oil.

Add in ginger garlic paste and saute for a min.

Now add in red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well.

Cook this for a couple of mins till the water evaporates and sauce thickens.

Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Serve hot.

https://www.youtube.com/watch?v=yq9XUhpgX10

Full Recipe: https://www.yummytummyaarthi.com/dragon-chicken-recipe-restaurant-style/

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Dragon Chicken Recipe -- Yummy Tummy

This delicious Chilli Paneer recipe is easy to follow. We will provide you with all the information on how to make Paneer Curry. Chilli Paneer is a popular Indo-Chinese dish, typically cooked with chillies or chilli sauce.To create a spicy semi-dry sauce perfect served with rice or noodles as a main or side dish to other Asian recipes.Or, if you prefer it sweeter, Manchurian Paneer is made the same way without chillies or chilli sauce.

Chilli Paneer Curry (Paneer Manchurian)

tbsp Cornflour

tbsp Garam Masala

Salt & Pepper

200 gram Paneer (cubed)

tbsp Vegetable Oil

Red Pepper (bell) (diced)

Onion (diced)

Spring Onions (finely sliced)

Green Chilli Peppers (finely sliced)

Garlic (finely chopped)

Ginger (finely chopped)

tbsp Tomato Ketchup

tbsp Rice Wine Vinegar

tbsp Soy Sauce

tsp Brown Sugar

Coriander Leaves

Spring Onion (sliced)

Prepare

Mix cornflour with spices in a large bowl.

Cheese

Add cubes of paneer cheese and coat with the mix.

Heat oil in a large pan/wok and fry the coated paneer for approximately 3 minutes on each side until golden.

Towel

Remove cheese onto a kitchen paper towel to remove excess oil.

Soften

Add more oil into the pan if needed?Over a medium heat soften the peppers onions and spring onions for 8 mins

Chillies

Next, add the chilli, ginger and garlic, and stir through for 2 mins.

Sauce

Add the ketchup, vinegar, soy sauce and sugar. Stir to combine and taste; add more of these ingredients to suit your prefered taste. Sugar for sweetnessSoy Sauce for saltinessVinegar for sournessIf you want a runnier gravy sauce, see the advice in the blog post.

Coat

Add fried paneer back to the pan and stir to coat in the sauce.

Heat

Once heated through, your Chilli Paneer Curry is ready to serve.

Serve

Serve with fresh coriander leaves and spring onion on top

Chili Paneer Hakka Noodles

Bundles of dry noodles

paneer, cubed

Tbsp minced garlic

tsp ginger, grated

dry chili peppers

scallions (sliced white and pale green parts)

red & green bell pepper, thinly sliced

onion, sliced

carrots, shredded

cabbage, shredded

tsp white pepper powder

cilantro, finely chopped for garnish

scallion greens, finely sliced for garnish

1.5 Tbsp Chings schezwan chutney or chili garlic sauce

1.5 Tbsp Maggie hot & sweet sauce

Tbsp dark soy sauce

tsp vinegar

tsp sugar

Boil the noodles according to package directions. Rinse in cold water and drain.

To keep noodles from sticking to one another drizzle a little oil over the noodles and gently separate them. (Don't skip this step) Set Aside.

In a large wok, heat 1 Tbsp oil on medium to low heat. Add cubed paneer, 1 tbsp of prepared sauce, salt and stir fry for 2-3 minutes. And keep it aside.

In a same wok heat 1 tbsp oil and add dry red chili, garlic, ginger, scallion whites and cook for 2-3 minutes until fragrant.

Now add bell peppers, onion, carrots, cabbage, salt & white pepper and stir fry until the veggies char a little for couple of minutes.

Add remaining sauce, boiled noodles and paneer and stir fry and mix quickly over high heat.

Garnish with scallion greens and cilantro. Taste for salt and seasoning and adjust accordingly!

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Chicken Manchurian recipe

Chili Paneer

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Top 5 indo chinese recipes from across the web

The most viewed indo chinese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Manchurian recipe

Chili Paneer

Restaurant Style Dragon Chicken Rec...

Chilli Paneer Curry (Paneer Manchur...

Chili Paneer Hakka Noodles

The most viewed indo chinese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine