Crispy fried chicken pieces tossed in a sweet, spicy, and tangy sauce with crunchy onions and bell peppers. This Indo-Chinese favorite is a guaranteed crowd-pleaser, perfect with fried rice or noodles.
A vibrant and aromatic Indo-Chinese fried rice packed with the fresh flavor of coriander. This quick and easy one-pot meal is perfect for a weeknight dinner, ready in under 30 minutes.
Perfectly spiced shredded chicken with coriander fried rice – an energy-giving, protein-packed delight!
This indo_chinese dish is perfect for breakfast. With 1263.58 calories and 47.980000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(for deep frying)
2 tbsp Sesame Oil (for the stir-fry)
4 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
3 pc Green Chillies (slit lengthwise)
1 pc Onion (large, cut into 1-inch cubes (petals separated))
1 pc Green Bell Pepper (medium, cut into 1-inch cubes)
1 tbsp Red Chilli Sauce (adjust to taste)
1 tbsp Green Chilli Sauce (adjust to taste)
1 tbsp Tomato Ketchup (for a hint of sweetness and tang)
1 tsp White Vinegar
0.5 tsp Sugar (to balance the flavors)
0.5 cup Water (for the sauce)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper, 3 tbsp cornflour, all-purpose flour, beaten egg, and 0.5 tsp salt.
Mix thoroughly until each piece of chicken is well-coated in the batter.
Set aside to marinate for at least 20 minutes.
2
Deep-Fry the Chicken
Heat 2 cups of vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towels.
3
Prepare the Stir-Fry Base
Carefully discard the excess oil from the wok, leaving about 2 tbsp. Alternatively, use a fresh wok.
Heat the 2 tbsp of sesame oil over high heat until it shimmers.
Add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes until they are slightly charred at the edges but still crisp.
4
Create the Sauce
Reduce the heat to medium. Add 2 tbsp soy sauce, red chilli sauce, green chilli sauce, tomato ketchup, vinegar, and sugar to the wok. Stir well to combine.
Pour in 0.5 cup of water and bring the sauce to a gentle simmer.
In a small bowl, whisk 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. Pour this slurry into the simmering sauce, stirring continuously until the sauce thickens, which should take about 1-2 minutes.
5
Combine and Serve
Add the crispy fried chicken pieces back into the wok with the thickened sauce.
Toss everything together quickly but gently for about 1 minute to ensure the chicken is evenly coated.
Garnish with chopped spring onion greens.
Serve immediately to enjoy the crispy texture of the chicken.
810cal
16gprotein
156gcarbs
12gfat
Ingredients
4 cups Basmati Rice (Cooked, cooled, and preferably day-old)
2 cups Coriander Leaves (Tightly packed, with tender stems)
3 pcs Green Chilli (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
5 pcs Garlic Cloves (Roughly chopped)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Vegetable Oil (Or any neutral high-smoke point oil)
0.5 cup Spring Onion (Chopped, whites and greens separated)
0.5 cup Carrot (Finely chopped)
0.5 cup Green Beans (Finely chopped)
0.5 cup Bell Pepper (Any color, finely chopped)
2 tbsp Light Soy Sauce (Use tamari for a gluten-free option)
1 tsp White Vinegar (Or rice vinegar)
0.5 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Coriander Paste
In a blender or food processor, combine the packed coriander leaves, green chillies, chopped ginger, garlic cloves, and lemon juice.
Blend until you get a smooth, vibrant green paste. You may need to add 1-2 tablespoons of water to help it blend, but use as little as possible to keep the paste thick.
2
Stir-fry Vegetables
Place a large wok or heavy-bottomed pan over high heat. Once hot, add the vegetable oil.
Add the white parts of the spring onions and stir-fry for 30 seconds until fragrant.
Add the chopped carrot, green beans, and bell pepper. Continue to stir-fry on high heat for 3-4 minutes until the vegetables are crisp-tender.
3
Cook the Paste and Add Rice
Reduce the heat to medium. Add the prepared coriander paste to the wok with the vegetables.
Sauté for 1-2 minutes, stirring constantly, until the raw smell of garlic and ginger disappears and the paste is fragrant.
Add the cold, cooked basmati rice to the wok. Use a spatula to gently break up any large clumps.
Increase the heat back to high. Drizzle the soy sauce and vinegar over the rice.
Sprinkle with salt and black pepper powder.
Toss everything together vigorously for 2-3 minutes, ensuring each grain of rice is coated with the green paste and sauces. The rice should be heated through and slightly toasted.
5
Garnish and Serve
Turn off the heat. Fold in the green parts of the spring onions.
Taste and adjust seasoning if necessary.
Serve the Coriander Fried Rice hot, garnished with a few extra coriander leaves if desired.
