3 Prominent Chinese Dishes With An Indian Twist You Must Try

The influence of Chinese cuisine on Indian culture has left an indelible mark. Dishes like Chicken Fried Rice, Kung Pao Chicken, Chow Mein, and Schezwan Noodles have evolved, blending traditional Chinese flavours with Indian tastes and appealing to people globally.

Try out these scrumptious Chinese dishes infused with an Indian touch.

Kung Pao Chicken

Ingredients

2 tablespoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons white wine, divided
2 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breast halves - cut into chunks
1 ounce hot chili paste
2 teaspoons brown sugar
1 teaspoon distilled white vinegar
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
4 green onions, chopped
1 tablespoon chopped garlic

Directions

Step 1: Gather all ingredients.
Step 2: Combine water and cornstarch in a cup; set aside.
Step 3: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
Step 4: Combine the remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and the remaining cornstarch/water mixture in a medium bowl. Whisk in chilli paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Step 5: Transfer the water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Step 6: Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Step 7: Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until the sauce thickens.

(Recipe credit: allrecipes.com)

Schezwan Noodles

Ingredients

160 grams (6 ounces) noodles (2 servings)
3 tablespoons oil (divided)
1 ¼ cup mixed vegetables chopped ( carrots, capsicum, beans, mushrooms)
2 sprigs spring onions ( separate greens and whites)
1 tablespoon Kashmiri red chilli powder (mixed with a little water)
1 to 1½ tablespoon tomato sauce (optional)
¾ tablespoon (3 to 4) garlic cloves chopped finely
¾ tablespoon (½ inch) ginger peeled and chopped finely
¼ cup (1 small) onion chopped finely
½ teaspoon salt (adjust as needed)
1 teaspoon sugar
1 tablespoon soya sauce (naturally brewed)
1 teaspoon vinegar
¼ to ½ teaspoon Sichuan pepper crushed gently

Directions

Step 1: Bring 6 to 8 cups of water to a rolling boil in a pot. Add the noodles and cook until its tender. Follow the instructions on the pack for the exact cooking time. While the noodles cook, chop all the veggies.
Step 2: When they are done, drain them to a colander and rinse under running water. Drain well. Drizzle 1 tsp oil and run your fingers through the noodles to keep them non-sticky.
Step 3: Mix chilli powder with a little water to make a thick paste.

Make the sauce

Step 1: Pour 1½ tablespoon oil into a pan and saute ginger and garlic until they smell aromatic.
Step 2: Add the onions and saute until golden. Reduce the flame. Add red chilli paste, tomato sauce, salt, sugar, soya sauce, vinegar, Szechwan pepper and 2 tbsps water. Let cook until it smells aromatic and releases oil on the sides.
Step 3: Taste the sauce and add more red chilli paste, soya or salt to suit your taste. Keep this aside in a bowl.

How to make Schezwan Noodles

Step 1: Pour the rest of the oil and add spring onion whites and vegetables. Sauté until they are tender yet crunchy.
Step 2:  Add the noodles, Schezwan sauce and spring onion greens. Stir fry on a high heat for 2 to 3 mins. Adjust salt and sauce to taste.
Step 3: Serve veg Schezwan noodles hot.

(Recipe credit: indianhealthyrecipes.com)

Chicken Lollipop

Ingredients

½ kg chicken drummettes (or 1 lb)
oil as needed for frying

Marination

1 ¼ tablespoon Ginger garlic paste or mince or ½ tsp each powder
¼ to ½ red chilli powder or paprika (adjust) or red chilli sauce
½ teaspoon of any spice powder or garam masala
1/8 teaspoon salt
4 tablespoons cornstarch (white corn flour) or (2 tbsp rice flour)

Seasoning for chicken lollipop

1 small onion finely chopped
¾ tablespoon ginger minced
¾ tablespoon garlic minced
1 teaspoon soya sauce
1 teaspoon vinegar
1 tablespoon red chilli sauce or red chilli paste or any hot sauce
1 teaspoon sugar
¼ teaspoon salt
½ cup water

Garnishing (optional)

2 tablespoons chopped celery or spring onions

Direction

Step 1: This section is optional but will tenderize the chicken and keep it juicy.
Step 2: Add 3 to 4 tbsp yoghurt to a bowl, and whisk it.
Step 3: Then pour 1 ¼ cup water and salt.
Step 4: Transfer the chicken and brine for 1 hour overnight to tenderize the chicken.

Frying/Grilling Chicken

Step 1: Drain off the buttermilk and add chilli powder, ginger garlic, spice powder and salt.
Step 2: Rub these well and then sprinkle corn flour. Coat the chicken well.
Step 3: Heat oil until hot enough.
Step 4: Then fry the chicken on medium heat until crisp and golden.
Step 5: Remove to kitchen tissues.
Step 6: Alternately you can grill them in a preheated oven at 220 C for 20 to 22 minutes until cooked through.

How to make chicken lollipop

Step 1: Add 1½ tsp oil to a pan for seasoning and heat it.
Step 2: Saute ginger garlic until aromatic. Add onions and fry until transparent.
Step 3: Stir in red chilli sauce, sugar, vinegar and soya sauce.
Step 4: When the sauce begins to bubble pour water and stir.
Step 5: Taste and check the salt, sweet, sour and spice.
Step 6: Add more if needed. Cook until the sauce thickens.
Step 7: Add the fried chicken. Toss them well to coat the sauce.
Step 8: Garnish chicken lollipop with spring onions or celery.

(Recipe credit: indianhealthyrecipes.com)