INDO-CHINESE BUT MAKE IT CLEAN.
Spicy, tangy, savory. Just how we like it.
If you’ve never had Chili Chicken (or tofu, tempeh, paneer, shrimp… really, anything), let me introduce you to one of the most beloved dishes in Indo-Chinese cuisine. Yes, it’s a thing, and if you grew up in South Asia, you know exactly what I’m talking about. That irresistible mix of heat, tang, and umami? It’s comfort food with a kick.
Traditionally, this dish includes deep-frying and ingredients like ketchup, white sugar, and soy sauce. Delicious, but not exactly gut-friendly.
This version is my take on the classic, full of bold flavor, but made with cleaner ingredients and no deep frying. You can easily make it with chicken, tofu, tempeh, or even seafood. If you’ve got an air-fryer, this is the perfect moment to use it.
You can serve this as an appetizer or a main, depending on your vibe. Want it saucier? Just double the coconut aminos, chili sauce, and vinegar, and stir in about ½ cup of water. If your sauce needs a little thickening, a quick arrowroot or tapioca slurry (1 tsp flour + 2 Tbsp cold water) will do the trick.
This is just the beginning, I can’t wait to bring you more clean, flavour-packed Indo-Chinese dishes soon!
Chili Chicken or Tofu or Tempeh or Mushroom or Paneer (Indian/Chinese)
One of the most popular Indo-Chinese recipes
INGREDIENTS
- 500g/1.2 lbs chicken thigh cut into bite-size pieces or sub for tofu, tempeh, mushroom, or paneer
- salt & pepper to taste
- 1/2 tsp Kashmiri mirch or paprika
- 4 Tbsp arrowroot or tapioca flour
- 5 dry red chilies, broken
- 3 Tbsp avocado oil
- 2 Tbsp ginger, minced
- 2 Tbsp garlic, minced
- 2 green chilies, slit
- 1 small onion, quartered
- 1/2 red bell pepper, chopped into large pieces
- 1/2 green bell pepper, chopped into large pieces
- 3 Tbsp coconut aminos
- 2 Tbsp Everiday House Chili Sauce
- 5 Tbsp white vinegar
- 2 tsp toasted sesame oil
- 2 spring onions, cut diagonally
INSTRUCTIONS
- Mix the chicken or tofu or tempeh or paneer with salt, pepper, and arrowroot or tapioca flour. Mix well and set aside.
- In a wok-style pan, heat the oil on medium-high heat. Add the chicken/tofu/tempeh/paneer in, and try to avoid the pieces from clumping together.
- Cook uncovered, stirring frequently. Once done, remove from the pan
- In the same oil, add in the broken dry red chilies and cook for 30 seconds.
- Add in the ginger, garlic and green chilies, mix and cook for a minute.
- Add in the onion and the bell pepper and cook for another minute or so.
- Add in the coconut aminos, chili sauce, and the vinegar and mix.
- Now add back the chicken or vegetarian protein choice.
- Cook until the sauce coats everything well.
- Once done, turn off the flame and add in the sesame oil and spring onions.
- Toss once again and serve immediately
NOTES:
This recipe can be served as an appetizer or a main course and if you want to make it saucier, just double the coconut aminos, chili sauce, and vinegar, and add 1/2 a cup of water. If the sauce isn't thick enough, make a slurry with 1 tsp arrowroot or tapioca flour and mix with 2 Tbsp cold water and add it to your dish
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