Get ready to spice up your dinner table with this crowd‑pleasing Crispy Soya Chilli. It's a playful take on a soya chap recipe meets chili paneer vibes—featuring crunchy, marinated soya chunks tossed with garlic, fresh peppers, and vibrant spices. This isn't your typical heavy curry or spicy snacks recipes—think zesty, finger‑licking goodness perfect as a starter, side dish, or main attraction. You'll love how wholesome soya bean recipes can shine with deep flavor and fun texture!
Crispy Soya Chilli Stir-Fry with Garlic & Peppers
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine Chinese, Indonesian
Large bowl For soaking and marinating soya chunks.
Colander To drain excess water after soaking and rinsing.
Frying pan or kadhai (wok) Heavy base for even heat and crisp stir‑frying.
Lid (optional) To steam-cook peppers if desired softer.
Slotted spoon For frying and transferring chunks.
Small bowl & whisk For mixing the sauce and corn flour slurry.
For the Crispy Soya Chunks
- 2 cups soya chunks soyabean chunks recipe
- 2 tsp cornflour for that satisfying crisp
- 1 tsp black pepper
- ½ tsp salt
Marination Base
- 3 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tsp vinegar
- 1 tsp black pepper
- 2 tsp cornstarch
Sauce & Stir‑Fry
- 3 tbsp oil vegetable or canola
- 5 –6 garlic cloves sliced thin
- 1 inch ginger finely julienned
- 2 fresh green chilies sliced diagonally
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small onion quartered and layers separated
- 2 Tbsp soy sauce
- 1 Tbsp chili sauce extra optional for heat lovers
- 1 Tbsp tomato ketchup
- 1 tsp sugar
- ½ tsp salt adjust
- 2 Tbsp water
- 1 tsp cornflour slurry 1 tsp cornflour + 2 Tbsp water
Fresh spring onions or cilantro, chopped, for garnish
Soak the soya chunks
Place soya chunks in a bowl and pour boiling water to cover them completely. Let them soak for 10–15 minutes until puffy. Drain in a colander, rinse under running water, and gently squeeze to remove excess moisture. You’ve now taken the first step in making a soya chunks recipe healthy and ready for flavor absorption.
Par‑fry for crisp
Toss drained chunks with cornflour, pepper, and salt until evenly coated. Heat 2 tbsp oil on medium-high. Once hot, fry soya chunks for 4–5 minutes, turning occasionally, until light golden and crispy. Remove and set aside — these will be the star of your soya manchurian recipe‑inspired dish.
Marinate the chunks
In the same bowl, whisk together soy sauce, red chili sauce, vinegar, pepper, and cornstarch. Add partially crisped soya chunks, toss to coat. This step ensures every bite has that mouthwatering sauce cling, similar to a soyabean curry recipe, but in stir‑fried form.
Stir‑fry aromatics
Heat remaining 1 tbsp oil in the pan. Add sliced garlic, ginger, and green chilies. Sauté about 30–45 seconds until fragrant—watch carefully to prevent burning.
Add veg and sauce
Add peppers and onion. Stir‑fry for 2–3 minutes; if you like them softer, cover with a lid for another minute. Meanwhile, whisk soy sauce, chili sauce, ketchup, sugar, salt, and water into a bowl. Pour this around the pan perimeter, then let it bubble into the vegetables.
Finish with soya chunks
Return marinated, crispy soya chunks to the pan. Give a quick toss, then pour in the cornflour slurry. Stir vigorously for 1 minute until sauce thickens, coating everything in a glossy, tongue‑tingling finish.
Garnish and serve
Turn off heat. Sprinkle chopped spring onions or cilantro. Serve hot—this is your perfect spicy snacks recipes champion: bold, spanking fresh, and endlessly addictive.
Pairings
- Steaming hot rice: Basmati or jasmine rice absorbs the sauce beautifully.
- Noodles, especially Hakka: Stir together in the final toss for a soya bean recipes fusion take.
- Chapatis or tortillas: Spoon filling inside for a handheld twist.
- Light cucumber‑mint salad: A refreshing counterpoint to the spicy umami.
- Chilled beer or sweet iced tea: Especially fun if serving at an evening gathering.
FAQs
1. Can I use soya chunks thigh‑type meat or breast‑type protein instead?
This recipe is made for soya chunks, which mimic meat texture and are plant‑based. If you want to use meat like chicken breast or thigh, you’ll need to adjust marinating time, cooking temperature, and skip soaking. For an animal‑protein twist akin to chili paneer recipe, use paneer cubes or diced chicken.
2. Are soya chunks healthy?
Yes! In this soya chunks recipe healthy version, you're getting high‑protein, low‑fat plant-based protein. Just be mindful of deep‑frying—they’re delicious, but for a lighter version, you can shallow-fry or even air-fry.
3. Can I make this gluten‑free?
Sure—swap out soy sauce with tamari or a gluten‑free soy substitute, and ensure your chili sauce and ketchup are GF certified.
4. Is this like soya chunks manchurian recipe?
It’s inspired by manchurian style—glazed, saucy, and vibrant—but here we ramp up garlic, fresh chilies, and peppers. If you’ve ever enjoyed a manchurian recipe, you’ll definitely recognize the influence.
5. How spicy is it, and can I tone it down?
It’s medium‑hot—thanks to fresh chilies and red chili sauce. For milder heat, omit green chilies and halve the chili sauce. Or go bold and increase both if you love a fiery kick.
