Soya chilli (सोया चिल्ली) is a popular choice of Indo-Chinese appetizer for many vegetarians. Many home-cooks struggle with coming up with the perfect soya chilli recipe (सोया चिल्ली रेसिपी), mainly because they don’t know how to get rid of the pungent smell of the soya chunks. The smell is inherent but not impossible to get rid off. Once that’s done, soya chunks taste delicious; very much like chicken actually. For the uninitiated, soya chunks are also known as textured vegetable protein and soya meat. They are made from the soybean flour that is left behind after the extraction of oil from the soybean.
In today’s recipe, we will see how to make the dry version of chilli soya chunks. It is a delicious appetizer that’s healthy too. To top it off, it’s an incredibly easy and quick recipe. I highly recommend that you use mini soy chunks so that it’s flavorful right till the center. If at all you cannot find them, you may go for the regular soy nuggets that are larger. Cutting them up into halves after boiling works too. They won’t have a bland tasting center if you do that. Also, use good-quality, branded soya chucks. I have used Ruchi’s Nutrela.
Tips to Get Rid of the Smell of Soya Chunks
- Boil the soya chunks with some salt for 10 minutes.
- Drain the soya chunks and refresh them several time with plenty of fresh water.
- Squeeze the soya chunks every time you refresh them so that the water takes away the smell with itself. After 3-4 times, the water will run clear and that’s when your soya chunks begin to taste good.
More Indo-Chinese Appetizer Recipes
If you are looking for more Indo-Chinese appetizer recipes, please visit the links given down below.
- Restaurant-Style Schezwan Chicken
- Restaurant-Style Chilli Chicken
- Gobi Manchurian Recipe
- Chicken Lollipop Recipe
- Paneer Chilli Recipe
Now let’s see how to make chilli soya chunks or as some people call it, chilli soya nuggets.
How to Make Soya Chilli Recipe at Home
- Mini soya chunks - 1 & ½ cups (150 grams)
- Cornstarch - 3 tbsp
- Salt - to taste
- Red chili powder - ½ tbsp (byadgi)
- Ginger-garlic - 1 tbsp, finely crushed or ground to paste
- Water - for boiling the soya chunks
- Oil - 2 tbsp
- Oil - 2 tbsp
- Spring onion whites - ¼ cup, chopped
- Spring onion greens - 2 tbsp, chopped
- Ginger - ½ tbsp, grated or finely crushed
- Garlic - 2 tbsp, minced
- Green chilies - 2, split lengthwise
- Onions - 2 small, halved and layers separated
- Capsicum - ½ cup, chopped
- Salt - to taste
- Sugar - 1 tsp
- MSG/Ajinomoto - 1 tsp
- White vinegar - ½ tbsp
- Red chili sauce - 1 tbsp (Use Del Monte for the best result)
- Light soy sauce - 1 tbsp
- Tomato ketchup - 1 tbsp
- Cornstarch slurry - 1 tsp cornstarch mixed with ½ cup water
- First of all, let's prepare the soya chunks. Boil the soya chunks in enough water for 10 minutes.
- Drain the soy chunks. Refresh it with lots of fresh water. Squeeze it to get rid of the excess water.
- Now marinade the soya chunks by adding to it the cornstarch, salt, red chili powder (byadgi), and crushed/ground ginger-garlic. Mix well.
- Heat 2 tbsp oil in a non-stick kadhai or wok. Add the marinated soya chunks and saute for medium heat for a minute while stirring constantly. Then saute on low heat for 2-3 minutes. Stir occasionally.
- Let the soya chunks get some golden color and become a slightly crispy. The pungency of the soya chunks will be gone by now. Take them out in a bowl.
- Add 2 tbsp oil in the same kadhai/wok. Toss is the spring onion whites, ginger, and garlic. Stir-fry on high heat until the garlic turns fragrant. Do not let the color of the garlic change.
- Add the capsicum, onion layers, and green chilies and stir-fry until the capsicum is tender yet crunchy.
- Add the light soy sauce, white vinegar, tomato ketchup, and red chili sauce. Mix.
- Season the soya chilli sauce with salt, sugar, and MSG/ajinomoto.
- Add the cornstarch slurry and bring it to a boil.
- The soya chilli sauce looks glossy. Add the soya nuggets in the sauce and toss them well.
- Garnish with spring onion greens. Give it a final toss.
- Chinese soya chilli recipe is ready. Serve hot. Enjoy!
Soya Chilli Recipe with Step by Step Pictures Below
These are the ingredients for preparing the soya chunks for the soya chilli recipe.
Boil 1 & 1/2 cups (150 grams) soya chunks in enough water for 10 minutes.
Drain the soy chunks. Refresh it with lots of fresh water. Squeeze it to get rid of the excess water.
Now add 3 tbsp cornstarch, salt to taste, 1/2 tbsp red chili powder (byadgi), and 1 tbsp crushed/ground ginger-garlic to the boiled soya chunks.
Heat 2 tbsp oil in a non-stick kadhai or wok. Add the marinated soya chunks and saute for medium heat for a minute while stirring constantly. Then saute on low heat for 2-3 minutes. Stir occasionally.
Let the soya chunks get some golden color and become a slightly crispy. The pungency of the soya chunks will be gone by now. Take them out in a bowl.
These are the ingredients for the soya chilli sauce.
Add 2 tbsp oil in the same kadhai/wok. Toss is 1/4 cup chopped spring onion whites, 1/2 tbsp grated/crushed ginger, and 2 tbsp minced garlic. Stir-fry on high heat until the garlic turns fragrant. Do not let the color of the garlic change.
Add 1/2 cup chopped capsicum, 2 small onions halved and their layers separated, and 2 green chilies split lengthwise. Stir-fry until the capsicum is tender yet crunchy.
Add the 1 tbsp light soy sauce, 1/2 tbsp white vinegar, 1 tbsp tomato ketchup, and 1 tbsp red chili sauce. Mix.
Season the soya chilli sauce with salt to taste, 1 tsp sugar, and 1 tsp MSG/ajinomoto.
Add the cornstarch slurry made with 1 tsp cornstarch mixed with 1/2 cups water. Bring it to a boil.
The soya chilli sauce looks glossy and ready.
Add the soya nuggets in the sauce. Toss them well and cook for a few seconds.
Garnish with 2 tbsp chopped spring onion greens. Give it a final toss.
Chinese soya chilli recipe is ready.
Serve hot. Enjoy!