A comforting and hearty Indo-Chinese classic. This soup is packed with tender chicken, sweet corn kernels, and a silky broth, all finished with delicate egg ribbons. Perfect for a chilly evening.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
206cal
17gprotein
22gcarbs
6g
Ingredients
200 g Boneless Chicken (finely chopped or minced)
1.5 cup Sweet Corn Kernels (frozen or canned, divided)
Crispy fried chicken bites tossed in a fiery, garlicky sauce with onions and bell peppers. This Indo-Chinese classic is a crowd-pleasing appetizer that's savory, spicy, and utterly addictive. Perfect for parties or a weeknight treat.
About Sweet Corn Chicken Soup with Dry Garlic Chicken
Creamy sweet corn chicken soup and aromatic garlic chicken – a protein-packed, soul-satisfying combo!
This indo_chinese dish is perfect for lunch. With 583.1999999999999 calories and 49.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
(whites and greens separated and chopped)
1 tbsp Soy Sauce (light soy sauce)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
1 tsp Sugar (to balance flavors)
1 tsp Salt (adjust to taste)
1 tsp Sesame Oil (toasted sesame oil preferred)
Instructions
1
Prepare the Corn and Slurry
Take half of the sweet corn kernels (about 3/4 cup) and blend them into a coarse paste using a little water if needed. Set aside.
In a small bowl, whisk the cornflour with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
In another small bowl, lightly beat the egg and set it aside.
2
Sauté Aromatics and Chicken
Heat the sesame oil in a large pot or Dutch oven over medium heat.
Add the minced ginger, garlic, and the chopped white parts of the spring onions. Sauté for about 1 minute until fragrant.
Add the finely chopped chicken and cook for 2-3 minutes, breaking it up with a spoon, until it's no longer pink.
3
Build and Simmer the Soup
Pour in the chicken broth. Add the blended corn paste and the remaining whole corn kernels to the pot.
Stir in the soy sauce, rice vinegar, white pepper powder, sugar, and salt.
Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
4
Thicken and Add Egg Ribbons
Uncover the pot. Give the cornflour slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously to prevent lumps.
Continue to stir gently for 1-2 minutes as the soup thickens to a silky consistency.
Reduce the heat to its lowest setting. While stirring the soup gently in one direction, slowly drizzle the whisked egg in a thin, steady stream. This will create delicate egg ribbons.
Turn off the heat immediately after the egg is cooked, which takes only a few seconds.
5
Garnish and Serve
Ladle the hot soup into bowls.
Garnish with the chopped green parts of the spring onions.
Serve immediately. You can also serve it with chili vinegar or extra soy sauce on the side.
377cal
33gprotein
20gcarbs
18gfat
Ingredients
500 g Boneless Skinless Chicken (cut into 1-inch cubes)
1 tbsp Ginger-Garlic Paste
3 tbsp Soy Sauce (divided)
0.5 tsp Black Pepper Powder
0.5 tsp Salt (adjust to taste)
1 pc Egg (lightly beaten)
4 tbsp Cornflour
2 tbsp All-Purpose Flour
2 cup Vegetable Oil (for deep frying)
12 cloves Garlic (finely chopped)
4 pcs Green Chilli (slit lengthwise)
1 pc Onion (medium, cut into 1-inch dice)
1 pc Bell Pepper (medium, any color, cut into 1-inch dice)
1 tbsp Rice Vinegar
1 tbsp Red Chilli Sauce (e.g., Sriracha or similar)
0.5 tsp Sugar
0.25 tsp White Pepper Powder
2 tbsp Spring Onion (chopped greens for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp of the soy sauce, black pepper powder, and salt. Mix well.
Add the lightly beaten egg and mix until the chicken is fully coated.
Set aside to marinate for at least 15-20 minutes.
2
Coat the Chicken
To the marinated chicken, add the cornflour and all-purpose flour.
Toss everything together thoroughly until each piece of chicken is evenly coated with a thick, dry batter. Ensure there are no wet spots.
3
Fry the Chicken
Heat 2 cups of oil for deep frying in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
Carefully add the coated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry each batch for 5-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried chicken with a slotted spoon and drain on a wire rack or paper towels.
Heat 2 tbsp of oil in a clean wok or large skillet over high heat.
Add the finely chopped garlic and slit green chillies. Sauté for 30-40 seconds until fragrant, but do not let the garlic brown.
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still retain a crisp bite.
5
Toss and Serve
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, rice vinegar, red chili sauce, sugar, and white pepper powder. Stir quickly to combine everything into a sauce.
Immediately add the fried chicken to the wok.
Increase the heat to high and toss everything quickly for 1-2 minutes, until the chicken is evenly coated with the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.
