Are you looking for a spicy, crispy, and protein-packed dish? Chilli Soya is the perfect option! This Indo-Chinese delight features crispy soya chunks tossed in a bold, tangy sauce that bursts with flavor. Whether you’re a vegetarian or just looking for a plant-based alternative to chilli chicken, this dish is a great choice. It’s quick to prepare, easy to customize, and makes for an excellent appetizer or side dish for any meal.

Table of Contents

• 1. What is Chilli Soya?
• 2. Main Ingredients of Chilli Soya
• 3. What Is So Special About Chilli Soya?
• 4. Quick and Easy Recipe
• 5. How to Make Chilli Soya
• 6. Expert Tips
• 7. Recipe Card

What is Chilli Soya?

Chilli Soya is a delicious Indo-Chinese dish made with crispy soya chunks tossed in a spicy, tangy, and flavorful sauce. It is a protein-rich vegetarian alternative to chilli chicken, packed with bold flavors and a perfect appetizer or side dish for any meal.

Main Ingredients of Chilli Soya:

• Soya chunks – a high-protein meat substitute

• Corn flour – for crispiness

• Onion and bell pepper – for crunch and flavor

• Dark soya sauce, sriracha, and ketchup – for the perfect sauce blend

• Ginger-garlic paste – for a depth of flavor

What Is So Special About Chilli Soya?

• High in protein and a great plant-based option

• Quick and easy to make

• Crispy and flavorful with a perfect balance of spice and tanginess

• Ideal as an appetizer or side dish for meals

Meyer Bauhaus Nonstick Open Saucier, 24 cm, Red

Quick and Easy Recipe:

This recipe is perfect for those looking for a hassle-free dish that can be made in under 30 minutes with simple ingredients.

How to Make Chilli Soya

1. Prepare the Soya Chunks:

• Soak soya chunks in boiling water for 10 minutes.

• Drain soya chunks and gently squeeze out the excess water.

2. Coat and Cook:

• Coat the soya chunks with corn flour, salt, pepper, and paprika.

• Dry fry for about 15 minutes until crispy on all sides. Set aside.

3. Prepare the Sauce:

• Mix all the sauce ingredients in a bowl and set aside.

4. Sauté the Aromatics:

• In a pan, spray some oil and sauté ginger-garlic paste until fragrant.

• Add chopped onion and bell peppers, and cook until slightly soft.

5. Combine Everything:

• Add the crispy soya chunks to the pan.

• Pour in the prepared sauce and mix well.

• Stir-fry for a few minutes until everything is well coated.

6. Garnish and Serve:

• Garnish with sliced spring onions.

• Serve hot and enjoy!

Expert Tips:

• Ensure to squeeze out all excess water from the soya chunks before coating them for a crispier texture.

• Adjust the spice level by adding more or less sriracha sauce.

• For extra crispiness, air-fry or deep-fry the coated soya chunks instead of dry frying.

• You can add sesame seeds or crushed peanuts for an extra crunch.

Recipe Card

Chilli Soya

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Category

Appetizer / Side Dish

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Calories

200

Try this crispy, spicy, and protein-packed Chilli Soya recipe! A perfect plant-based appetizer with bold flavors, quick to make, and incredibly delicious.

Author:

Parth Kapoor

Ingredients

• 80g soya chunks (any brand)
• 2 tbsp corn flour
• 1/4 tsp each of salt, pepper, and paprika
• Oil spray
• 1 tbsp ginger-garlic paste
• 1/2 red onion, finely diced
• 1/2 bell pepper, finely diced

For the Sauce:

• 1 tbsp ketchup
• 2 tbsp dark soya sauce
• 1 tbsp sriracha sauce
• 1 tsp corn flour
• 3 tbsp water

Spring onions, finely sliced (for garnish)

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Directions

1. Soak soya chunks in boiling water for 10 minutes.

2. Drain soya chunks and gently squeeze out the excess water.
3. Coat them with corn flour, salt, pepper, and paprika. Dry fry for about 15 minutes until crispy on all sides. Set aside.
4. Mix all the sauce ingredients in a bowl and set aside.
5. In a pan, spray some oil and sauté ginger-garlic paste, chopped onion, and bell peppers until slightly cooked.
6. Add the crispy soya chunks and prepared sauce, mix well.
7. Garnish with spring onions and serve hot.

Recipe Video

Recipe Note

• You can use any variety of soya chunks, but mini soya chunks work best for even coating and crispiness.
• Leftovers can be stored in an airtight container for up to a day but may lose some crispiness.
• Serve immediately for the best texture and taste.