Ingredients
Method
- Marinate the plant-based chicken in soy sauce, ginger-garlic paste, turmeric, and garam masala for 15 minutes.
- Coat the marinated pieces with cornstarch.
- Heat oil in a wok and fry the coated pieces until crispy. Set aside.
- In the same wok, add more oil if needed. Fry garlic, ginger, dried chilies, and Sichuan peppercorns for 30 seconds.
- Add onion and bell pepper, stir-fry for 2 minutes.
- Add Szechuan sauce, soy sauce, vinegar, sugar, and kasuri methi. Stir well.
- Add the fried vegetarian chicken pieces and toss to coat.
- Garnish with green onions and serve hot.
Notes
You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
