Dragon Chicken Soycurls (Indo-Chinese Recipe)
Dragon Chicken Soycurls - a vegan twist on Indo-Chinese restaurant classic. Soycurls are Marinated and baked then tossed in a fiery spicy sweet cashew pepper sauce. Glutenfree.
Servings: 4
Ingredients
- 4 ounces dry soycurls
- 1 1/2 cups vegetable broth heated to hot
For the marinade:
- 2 teaspoons soy sauce , use tamari for Glutenfree
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne or Indian red chili powder or use 1 tsp Kashmiri chili powder or paprika for less heat
- 1 teaspoon ginger paste or finely minced ginger
- 1 teaspoon garlic paste or finely minced garlic
- 1 teaspoon oil
- 2 1/2 tablespoons cornstarch
For the sauce:
- 2 teaspoons oil divided
- 1/4 cup raw cashews or use roasted
- 3 cloves garlic minced
- 1/2 inch ginger, minced
- 2 dried red chilis use Indian red or cayenne for hot , california red or Kashmiri chilies or mild
- 1/4 cup white parts of green onion reserve the green part for garnish
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/4 cup soy sauce or use tamari for gluten free
- 1/4 cup ketchup
- 1 tablespoon sambal oelek or use Asian chili sauce of choice
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/3 cup water
- 1/2 tsp cornstarch
- green onion for garnish
Instructions
- Soak your soy curls in the hot vegetable broth for 5-10 minutes. Then drain really well and squeeze out a bit of the excess water. Add to a bowl
- Marinade: Then to the bowl, add the soy sauce, black pepper, cayenne/chili powder , ginger, and garlic paste, oil and toss well to coat. Then sprinkle in the cornstarch and toss well to coat the soycurls.
- Distribute the soy curls over a parchment-lined baking sheet and bake at 400 degrees Fahrenheit (206 c) for 15-20 minutes or until crisp to preference. You can also pan-fry these in a skillet with 1-2 teaspoon oil until they're crisp on the edges. Set aside
- Make the sauce: add 1 teaspoon oil to a skillet then add cashews if they're not roasted and roast for 3-4 minutes until golden then remove from the skillet. If they're already roasted, then skip this step.
- Add the other teaspoon oil. Add the garlic, ginger, and dried red chilis and cook until the garlic is starting to turn golden.
- Then add in the white parts of green onion, red bell pepper, green bell pepper, and a good pinch of salt and mix well and cook until the peppers are starting to turn golden on some of the edges but still crunchy. 2 mins
- Then add in soy sauce and ketchup and sambal oelek, sugar and black pepper and mix well. Mix cornstarch in water and Add to the skillet and bring to a boil. Then add in the crisped soy curls and toasted cashews and toss well then immediately serve over rice. Garnish with some green onion.
Video
Notes
- For extra sauce, you can add in 1 cup of water instead of 1/3 cup and additional 1 teaspoon of cornstarch mixed in and bring to a boil. This will add additional sauce to the soy curls.
- For nut-free, omit cashews and use pumpkin seeds or sunflower seeds
- Soycurl substitute: Use seitan or other vegan chicken subs or jackfruit(squeeze all brine out of jackfruit). Skip soaking in stock. Add to the marinade, then bake or panfry and proceed
- soy chunks : they are chewier and need longer soak in hot or boiling water/broth(soak according to instructions on package). After the soak, chop them smaller so that they absorb more of the marinade and then proceed
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Sodium: 720mg | Potassium: 314mg | Fiber: 6g | Sugar: 11g | Vitamin A: 952IU | Vitamin C: 66mg | Calcium: 119mg | Iron: 5mg