Crispy Honey Chilli Potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking clean!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!

Print

Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.

If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any  skeptic into a fan. 

Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also love Sweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.

Kung Pao Tofu Ingredients 

Here’s everything you need to bring this bold, spicy-sweet tofu dish together:

• Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
• Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
• Rice Vinegar: Adds a hint of sourness to the dish 
• Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian 
• Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
• Corn flour: To coat the tofu evenly and make it crisp
• Salt and sugar: For balance and seasoning
• Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe  
• Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick 
• Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma 
• Roastes peanuts: For some added crunch and texture 
• To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.

Richa’s Top Tips

• Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
• Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
• Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
• Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
• Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days. 
• Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
• Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.

Serving Ideas

Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:

• Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
• Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
• Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.

• Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
• Honey Chilli Potatoes: The sweet heat of these pairs perfectly with the tangy tofu.

Customisation Ideas

• Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
• Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
• Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
• Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.

Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).

If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!

Watch Kung Pao Tofu Recipe Video

Print

Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

To prep tofu

• 500 gms tofu cut into ½ inch cubes
• 4 cups water
• 1 ¼ teaspoon salt

Tofu marinade

• 1 tablespoon + 1 teaspoon light soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons honey
• ½ teaspoon crushed pepper
• ¼ cup corn flour

Kung pao sauce

• 2 teaspoons vinegar
• 1 tablespoon + 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce

Kung pao stir fry

• 2 tablespoons sunflower oil or any neutral flavoured oil
• 1 teaspoon toasted sesame oil
• 4 dried red chillies broken into 2
• 1 tablespoon + 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 spring onion whites thinly sliced
• 1 teaspoon sichuan pepper crushed
• ¼ cup groundnuts roasted and de-skinned

Other

• 1 teaspoon cornflour mixed in ¾ cup water to make a slurry
• 1 tablespoon cooking oil additional ¼ cup cooking oil if deep frying
• ¼ cup finely chopped spring onion greens

Instructions

Prepping tofu

• Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
  500 gms tofu, 4 cups water, 1 ¼ teaspoon salt

Marinating tofu

• Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
  1 tablespoon + 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour

Air frying tofu

• Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
  1 tablespoon cooking oil

Deep Frying tofu

• Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
  1 tablespoon cooking oil

Kung pao sauce

• Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
  2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce

Kung pao stir fry

• Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
  2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens

Video

Notes

1. Tofu is prepped in this way to season them well, so do not skip it. 
2. Cornflour slurry forms lumps if it is not stirred continuously.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 1755mg | Potassium: 197mg | Fiber: 3g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Kung Pao Tofu (Air Fryer) appeared first on My Food Story.

Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!

If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders. 

With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice. 

Chicken Lollipop Ingredients

• Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
• Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
• Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating. 
• Egg: Helps the batter stick to the chicken while frying.
• Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
• Ginger Paste: Adds warmth and a sharp kick. 

Frequently Asked Questions

Richa’s Top Tips

• Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
• Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
• Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
• Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving. 

Storage Tips

• Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
• Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
• Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.

Serving Ideas

Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:

• With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
• With Fried Rice: Pair your lollipops with something like Egg Fried Rice or Chilli Garlic Fried Rice for a complete Indo-Chinese meal.
• With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
• With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.

Customisation Ideas

• Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
• Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
• Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
• Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.

And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.

If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!

Print

Chicken Lollipop made at home – so easy!

Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.

Course Snacks & Appetizers

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 People

Calories 169kcal

Author Richa

Ingredients

• 500 grams Chicken lollipop
• 2 tablespoons Soy sauce
• 2 teaspoon Red chilli sauce
• 1 tablespoons Vinegar
• 1 tablespoons Tomato ketchup
• 1 tablespoons Red chilli powder
• 1 tablespoons Garlic paste
• 1/4 tablespoons Salt
• 1/4 cup Cornflour
• 2 tablespoons All purpose flour
• 2 tablespoons Rice flour
• 1 Egg
• 1 tablespoons Ginger paste
• Oil for frying

Instructions

• Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
• In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
• Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
• Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.

Video

Notes

1. Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
2. Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.  
3. Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken. 
4. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you’ll have hot chicken lollipops ready to go.

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Lollipop made at home – so easy! appeared first on My Food Story.

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

Print

Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 1 ½ tablespoons cooking oil
• 1 tablespoon finely chopped garlic
• ¼ cup very finely chopped carrots
• ¼ cup very finely chopped baby corn
• 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
• 1 cup fresh basil leaves julienned
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

• Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
  1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
• Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
  ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
• Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
  2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. It’s saucy, crispy, and ready before your food delivery would even arrive.

If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. It’s coated in a sweet-chilli mayo sauce that’s bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.

This recipe will  fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, you’ll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.

Bang Bang Chicken Skewers Ingredients

• Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
• Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
• Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
• Oil: A light brush of oil helps the chicken crisp when air frying.
• Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
• Skewers: Optional but handy if you want an easy-to-handle presentation.

Richa’s Top Tips

• Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
• Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
• Keep pieces even – Uniformly sized chicken pieces cook evenly, so you don’t end up with a mix of dry edges and raw centers.
• Brush, don’t dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
• Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones. 

Get My Indo-Chinese Ebook

My latest cookbook, The Indo-Chinese Ebook, has got over 105+ delicious Indo-Chinese recipes that can easily be recreated at home to. With lots of information on stocking up an Indo-Chinese pantry, maintenance guides, and exclusive cooking tips and tricks, whipping up restaurant-style Indo-Chinese dishes has never been easier!!

Order now

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180°C for 3–4 minutes to bring back the crispness.
• Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
• Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.

Serving Ideas

Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:

• With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
• With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
• With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
• With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
• With Sweet Corn Soup: A cozy starter that complements the spice of this dish.
• Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.

Customisation Ideas

• Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time,  shrimp cook faster, tofu a bit slower.
• Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
• Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
• Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.

Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesn’t need deep frying or fancy prep. It’s quick enough for weeknights and fun enough for weekends, especially when you’re cooking for friends.

If you give this recipe a try, tag @my_foodstory on Instagram, I’d love to see how it turns out in your kitchen!

Watch Bang Bang Chicken Recipe Video

Print

Bang Bang Chicken Skewers

Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 334kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

sauce mix

• 3 tablespoons mayonnaise
• 2 tablespoon chilli sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce

other

• 450 grams chicken thighs cut into ¾ inch wide x 1 ¼ inch long pieces
• 1 tablespoon grated garlic
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• 1 tablespoon kashmiri chilli powder
• 4-5 skewers
• 1-2 teaspoons cooking oil for brushing
• 1 ½ teaspoons white sesame seeds
• 1-2 tablespoons finely chopped spring onion greens

Instructions

• Take all the ingredients for the sauce mix in a bowl, mix well & set aside.
  3 tablespoons mayonnaise, 2 tablespoon chilli sauce, 2 tablespoons sweet chilli sauce, 1 tablespoon soy sauce
• Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
  450 grams chicken thighs, 1 tablespoon grated garlic, ½ teaspoon salt, ½ teaspoon crushed pepper, 1 tablespoon kashmiri chilli powder
• Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
  4-5 skewers
• Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
  1-2 teaspoons cooking oil for brushing
• Garnish with sesame seeds & spring onion greens.
  1 ½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens

Video

Nutrition

Calories: 334kcal | Carbohydrates: 12g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 812mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Bang Bang Chicken Skewers appeared first on My Food Story.

Craving that spicy, tangy, street-style Chilli Paneer you get from your favorite Indo-Chinese joint? This version brings the same bold flavors home and that signature glossy sauce you can’t stop eating.

Chilli Paneer has that perfect balance of spice, crunch, and comfort that makes it everyone’s go-to Indo-Chinese dish. The soft paneer, crisp veggies, and glossy, flavourful sauce come together so beautifully that it’s hard to stop at just one bite. 

Making it at home is so much easier than you might think. You just need a handful of pantry staples and a hot wok to get those street-style flavours right. These go perfectly with dishes like Veg Hakka Noodles or Egg Fried Rice, to make up the perfect meal for a cosy night in with family & friends.

Chilli Paneer Ingredients

• Paneer: Use fresh, firm paneer so it holds shape when fried but stays soft inside.
• Coating Mix: A blend of cornflour, maida (all purpose flour), Kashmiri chilli powder, soy sauce, salt, and a splash of water to give the paneer a crisp outer layer.
• Aromatics: Ginger, garlic, and green chillies add that signature Indo-Chinese punch and depth of flavour.
• Veggies: Onion and capsicum (green bell pepper) for added texture 
• Sauces: Soy sauce, red chilli sauce, ketchup, vinegar, and a touch of cornflour creates the glossy, spicy-sweet base.
• Oil: For frying and stir-frying.
• Spring Onions: To garnish and add freshness.

Frequently Asked Questions

Richa’s Top Tips

• Use quality paneer: Good paneer will take on flavours really well and stay soft instead of becoming rubbery when deep fried. Store bought paneer will do, but if you’ve got that extra 15 minute window, try out my Homemade Paneer Recipe!
• Fry on high heat: Keeps the paneer crispy on the outside and prevents it from turning chewy.
• Keep the veggies crunchy: Onions and capsicum should be just cooked, still bright, crisp, and full of bite. That’s where the street-style texture comes from.
• Don’t skip the wok toss: Once you add the sauce, toss everything quickly on high heat to coat the paneer evenly and get that glossy finish.

Storage Tips

• Fridge: Store leftover Chilli Paneer in an airtight container for up to 2 days. The paneer might soften a bit, but it’ll still taste delicious.
• Freezer: It’s best to freeze just the sauce (without paneer) for up to 10 days. When ready to eat, thaw and toss with freshly fried paneer cubes.
• Reheating: Warm it up in a pan over low heat. Add a splash of water to loosen the sauce and keep it from drying out. Avoid microwaving too long, as paneer can turn rubbery.

Serving Ideas

This Chilli Paneer tastes amazing on its own, but if you’re putting together a full Indo-Chinese spread, here are some delicious pairings to try:

• With Schezwan Fried Rice – Double up on bold flavors with this fiery rice that complements the paneer perfectly.
• With Garlic Fried Rice – A milder option that balances the spice in the paneer.
• With Veg Manchurian – A saucy, veggie-filled side that pairs well with Chilli Paneer.
• With Spring Rolls – Crisp, flaky, and just the right amount of contrast to the saucy paneer.
• With Momos – Steamed or fried, both go perfectly with this spicy appetizer.
• With Soup – Serve alongside Hot and Sour Soup or Manchow Soup to start your meal right.

Customisation Ideas

• Make it saucier: Want that restaurant-style gravy version? Just add an extra half cup of water to the sauce and let it simmer till slightly thickened.
• Try it with tofu: Swap the paneer with firm tofu for a vegan-friendly version that’s just as satisfying.
• Add veggies: Toss in diced bell peppers, mushrooms, or baby corn for more texture and flavor.
• Use baked or air-fried paneer: Skip deep-frying for a lighter, equally tasty version that still has that crisp bite.
• Add crunch: Sprinkle toasted sesame seeds or crushed roasted peanuts on top just before serving for a fun twist.

And that’s your street-style Chilli Paneer, mouth watering crispiness, spicy, and full of flavor. You can trust it to always hit the right spot, whether you’re cooking for friends or just craving a quick fix for yourself. Every bite has that balance of heat and tang that makes you reach for another piece before you even realize it.

If you try this recipe, I’d love to see how it turns out! Share your version and tag @my_foodstory on Instagram, I can’t wait to see your kitchen magic.

Watch Paneer Chilli Recipe Video

Print

Street Style Chilli Paneer

Make street style chilli paneer easily with this recipe! Sweet, spicy, tangy with soft cubes of crispy paneer – this recipe is irresistable!

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 308kcal

Author Richa

Ingredients

• 200 grams Paneer cut into cubes
• 2 tablespoons Cornflour
• 1 tablespoon maida
• 1 teaspoon Kashmiri Chilli Powder
• 1 teaspoon soy sauce
• ½ teaspoon Salt
• A splash of water
• Oil for Frying approx half cup

Sauce Mixture

• 1 tablespoon Soy Sauce
• 2 teaspoons Red Chilli Sauce
• 1 tablespoon Ketchup
• ¼ teaspoon Kashmiri Chilli Powder or paprika
• ½ teaspoon Vinegar
• ¼ teaspoon Salt
• ½ teaspoon Cornflour
• ½ cup Water

For the Stir Fry

• 2 teaspoons chopped Ginger
• 2 teaspoons chopped Garlic
• 2-3 Green Chillies slit lengthwise
• 2 Onions cubed
• 1 Capsicum cubed
• 1 tablespoons chopped Spring Onions

Instructions

• Add cornflour, maida, kashmiri chilli powder, soy sauce, salt to a bowl. Add the paneer cubes and toss to coat. Sprinkle a little water just to get the coating to stick to the paneer. Toss and set aside.
• Heat oil in a wok or pan and add the paneer piece by piece to prevent them from sticking to each other. Fry them on high heat for 2-3 minutes, turning once or twice till they are golden brown. Take them out on a plate and set aside.
• Whisk together all the ingredients under sauce and set aside.
• Remove any excess oil from the wok, leaving behind 1.5 tbsp oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute or two and add onions and capsicum.
• Stir fry for 2-3 minutes on high heat and add the paneer cubes. Toss the paneer with the aromatics for a minute.
• Give the sauce a whisk and add it to the wok. Toss together on high heat for 2 minutes till the cornflour is cooked and the sauce takes on a thick, glossy finish and coats the paneer pieces. Add a little water if you want a little more sauce. Sprinkle with chopped spring onions and serve hot.

Video

Notes

1. Chilli Paneer Gravy: For saucier chilli paneer, add an extra half cup of water to the sauce
2. Vegan Chilli Paneer: You can easily substitute the paneer for tofu to make chilli tofu
3. You can substitute the store bought chilli sauce with homemade chilli garlic paste. I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
4. If using homemade chilli paste, once you add it to to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish. 

Nutrition

Calories: 308kcal | Carbohydrates: 17g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 850mg | Potassium: 191mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 46mg | Calcium: 264mg | Iron: 1mg

This article is researched and written by Harita Odedra.

The post Chilli Paneer – Street Style appeared first on My Food Story.

Sticky, garlicky, and just the right amount of sweet – this Honey Garlic Chicken is truly finger-licking. It’s quick, crowd-pleasing, and goes perfectly with rice, noodles, or just on its own. 

It is no secret by now that I loveeee all things saucy!! I mean, my Indo-Chinese recipes are ALWAYS on rotation and this Honey Garlic Chicken is a new favorite I have added to the list. 

Imagine crispy, juicy chicken coated in a glossy, garlicky, sweet-spicy sauce that clings to every bite – I don’t think you’ll need more convincing! You can choose to either deep fry or air fry the chicken, it’ll turn out perfect either ways. Quick and so totally delicious ❤️

Frequently Asked Questions

Richa’s Top Tips

• Chicken thighs work best for juicy, tender chicken pieces.
• Don’t skip making clumps in the flour dredge — it gives the chicken that signature crispy texture.
• If you’re making this in the air fryer, make sure to brush oil generously and don’t overcrowd for even crisping.
• Want extra sauce? Double the honey garlic sauce ingredients so you have plenty to spoon over rice or noodles!

Serving Ideas

• Serve hot with steamed jasmine rice, fried rice, or hakka noodles.
• Pair with a crisp cucumber salad or stir-fried greens for balance.
• You can even load this Honey Garlic Chicken in lettuce cups 

Storage Tips

• Eat this fresh hot and crispy for the ideal experience!!
• Store leftovers in the fridge for up to 2 days, and you can reheat in an oven or air fryer to revive crispness.

Customisation Ideas

• Add a splash of sriracha or more chilli sauce for some more heat
• Garnish with spring onions or fresh coriander
• Stir-fry with bell peppers, broccoli or any veggies of your choice

I’m telling you guys – this Honey Garlic Chicken is better than takeout! Whether you make it as a starter to serve guests or as your next weeknight dinner along with some noodles, I can guarantee that you’ll be making this again. 

Tried it? Tag me over on my Instagram @my_foodstory so I can see your pictures! 

Watch Honey Garlic Chicken Recipe Video

Print

Honey Garlic Chicken

Spicy, sticky, saucy, with the most perfect crispy bits of chicken, this Honey Garlic Chicken is an Indo-Chinese Recipe you need to make ASAP.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 portions

Calories 601kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1/2 cup oil (if deep frying) + 2 tablespoons for brushing

For marination

• 500 gms boneless chicken thigh / cut into ¾ inch cubes
• ½ cup all purpose flour maida
• 15 garlic cloves grated
• 2 teaspoons kashmiri chilli powder
• ¾ teaspoon salt
• ½ teaspoon pepper powder
• ½ teaspoon baking powder
• 1 lemon juice
• 2 teaspoons cooking oil
• 2 egg whites whisked

For dredging

• 1 ½ cups all purpose flour maida
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon water

For honey garlic stir fry

• 1 tablespoon cooking oil
• 1 tablespoon + 1 teaspoon finely chopped garlic
• 1 tablespoon + 1 teaspoon light soy sauce
• 2 teaspoons red chilli sauce
• 1 tablespoon vinegar
• 2 tablespoons honey
• 2 teaspoons sesame seeds
• 2 teaspoons kashmiri chilli powder
• ½ teaspoon red chilli powder

Instructions

Marinating chicken

• Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.

Dredging chicken

• Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place it on a plate and repeat the same process for all the marinated chicken cubes.

Deep Fry method

• Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
• OR

Airfryer method

• Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.

Honey garlic sauce

• Take all ingredients under honey garlic stir fry except oil & garlic in a bowl & mix to combine well. Set aside.

Making honey garlic chicken

• Heat 1 tablespoon oil in a pan or wok, add garlic & saute on high for a minute. Add the honey garlic sauce & cook for 1-2 minutes. Add the fried chicken, toss well for 1-2 minutes and serve.

Video

Notes

1. I have used chicken thighs in the recipe as its more juicy but boneless breasts also work well.

Nutrition

Calories: 601kcal | Carbohydrates: 65g | Protein: 34g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1392mg | Potassium: 526mg | Fiber: 3g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 5mg

This article was researched and written by Navya Khetarpal.

The post Honey Garlic Chicken appeared first on My Food Story.

The charm of General Tso Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.

General Tso’s chicken has always been one of those dishes I can’t resist ordering– crispy little bites wrapped in that glossy, sweet-spicy sauce; it’s absolute perfection. On the surface, it looks like it would be a lot of work, but once you break it down, it’s actually super doable at home. And honestly, it tastes even better because you get to control how saucy, spicy, or tangy you want it.

You can go classic with a deep fry for that crunchy bite, or air fry if you want to keep it lighter. Either way, the sauce clings beautifully to the chicken, and yes, you’ll probably end up fighting for the last piece.

About This Recipe

General Tso’s chicken became so iconic in the US that it even got its own documentary—The Search for General Tso (2014). The film follows the story of how this dish, which doesn’t really exist in China, became one of the most loved “Chinese takeout” meals in America. It traces its roots back to Chinese chefs who moved to the US and adapted flavours for local palates, and shows how a simple, sweet-and-spicy chicken dish ended up as a cultural phenomenon.

General Tso’s Chicken Ingredients

For the marinade

• Chicken thighs (boneless, cut into cubes) 
• Ginger + garlic (grated) – for flavor
• Cornflour – for a light coating
• Salt – for seasoning.
• Egg whites – to bind everything together and make the coating crispier.

For dredging

• All-purpose flour (maida) – The main coating that makes the chicken golden.
• Baking powder – Makes the chicken light and crispy. 
• Salt – for seasoning
• Water – for binding 

For the General Tso’s sauce

• Sauces: Light soy sauce, dark soy sauce, ketchup, and vinegar for lots of flavor 
• Sugar – That hint of sweetness General Tso’s is known for.
• White pepper – Gentle heat and flavour.
• Cornstarch + water – Thickens the sauce into a glossy glaze.
• Toasted sesame oil – Nutty aroma that finishes the sauce beautifully.

For the stir-fry

• Cooking oil – Any neutral-flavored oil such as sunflower, peanut, canola, etc. 
• Garlic + ginger (finely chopped) – Punchy aromatics that flavour the base.
• Whole red chillies – For heat and spiciness 
• Red capsicum (bell pepper) – A pop of colour and crunch.

Other

• Cooking oil (extra) – For brushing or deep frying

Richa’s Top Tips

• Marinate properly – Even 30 minutes makes the chicken more flavourful and tender.
• Get clumpy dredge – Sprinkle water into the flour so you get those rough clumps that fry up extra crispy.
• Use thighs, not breasts – Thighs stay juicy after frying, while breasts can dry out quickly.
• High heat = flavour – Stir-fry garlic, ginger, and chillies on high heat for that punchy aroma.
• Don’t rush the sauce – Let it bubble until glossy before tossing the chicken in.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven so the chicken gets some of its crispiness back.
• Freezer: The fried chicken (without sauce) freezes really well for up to a month. Re-crisp it in the oven or air fryer, then toss in fresh sauce.
• Sauce ahead: Make the General Tso’s sauce and keep it in the fridge for 3–4 days. When ready to serve, fry the chicken and toss it in.
• Meal prep tip: If you want to save time, dredge and air fry the chicken earlier in the day, then just reheat and coat in sauce before dinner.

Serving Ideas

General Tso’s chicken is bold, saucy, and a little fiery—it deserves sides that balance or soak it all up. Here are some recipes from the blog that make perfect pairings:

• With rice: Keep it classic with Steamed Rice or go fragrant with perfect Jeera Rice.
• With noodles: Pair with Vegetable Hakka Noodles for a full Indo-Chinese spread.
• With fried rice: Try Egg Fried Rice or Veg Fried Rice to soak up all that sauce.
• As a party plate: Serve alongside Chilli Garlic Noodles or Paneer Chilli for a crowd-pleasing combo.
• With stir-fry veggies: Balance the richness with Stir Fried Vegetables or even a fresh Asian Salad.
• Fun twist: Turn leftovers into wraps using Homemade tortillas, with lettuce and a drizzle of extra sauce.

Customisation Ideas

• Add nutty flavour by tossing in roasted cashews or peanuts when stir-frying.
• Balance the heat with pineapple chunks for a sweet-tangy bite.
• Bulk it up by adding broccoli, snap peas, or baby corn to the stir-fry.
• Finish with crunch by sprinkling toasted sesame seeds just before serving.
• Turn up the spice with extra chilli paste or fresh green chillies.
• Brighten the sauce with a splash of orange juice or a little zest.
• Make it richer by swapping some of the sugar with honey for a deeper glaze.
• Add freshness with spring onion greens, coriander, or Thai basil on top.

General Tso’s chicken is proof that bold flavours don’t have to stay in the takeout box, you can bring them straight to your table. Whether you deep fry or air fry, pile it over rice or sneak bites right from the wok, it’s the kind of recipe you’ll keep coming back to. 

And if you do make it, tag me on Instagram @my_foodstory, I’d love to see your General Tso’s plates!

Watch General Tso’s Chicken Recipe Video

Print

Air Fryer General Tso’s Chicken

The charm of General Tso’s Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 361kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

Marinade

• 500 gms boneless chicken thigh / cut into ¾ inch cubes
• 2 teaspoons grated ginger
• 1 tablespoon grated garlic
• 2 tablespoons cornflour
• ½ teaspoon salt
• 2 egg whites

For dredging

• 1 ½ cups all purpose flour maida
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon water

For General Tso sauce

• ¼ cup light soy sauce
• 2 teaspoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 2 tablespoons ketchup
• 1 teaspoon white pepper
• 2 teaspoons cornstarch
• ½ cup water
• 2 teaspoons toasted sesame oil

For stir fry

• 1 tablespoon cooking oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon ginger finely chopped
• 6 red chillies whole
• ½ red capsicum cut into ½ inch squares

Other

• 1-2 tablespoons cooking oil for brushing additional oil if deep frying

Instructions

Marinating chicken

• Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.
  500 gms boneless chicken thigh / cut into ¾ inch cubes, 2 teaspoons grated ginger, 1 tablespoon grated garlic, 2 tablespoons cornflour, ½ teaspoon salt, 2 egg whites

Dredging chicken

• Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place on a plate and repeat the same process for all the marinated chicken cubes.
  1 ½ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon water

Deep Fry method

• Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
  1-2 tablespoons cooking oil for brushing
• OR
  1-2 tablespoons cooking oil for brushing

Airfryer method

• Pre-heat airfryer at 180C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.

General tso sauce

• Take all the ingredients under general tso sauce mix in a bowl & mix to combine well. Set aside.
  ¼ cup light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons ketchup, 1 teaspoon white pepper, 2 teaspoons cornstarch, ½ cup water, 2 teaspoons toasted sesame oil

Making General tso chicken

• Heat 1 tablespoon of oil in a pan or wok, add ginger, garlic & saute on high for 30 seconds until fragrant. Add red chillies, red capsicum and saute on high for a minute. Add the General tso sauce & cook for 1-2 minutes while stirring continuously. Add the fried chicken, toss well for 1-2 minutes and serve.
  1 tablespoon cooking oil, 1 tablespoon garlic, 1 tablespoon ginger, 6 red chillies, ½ red capsicum

Video

Notes

1. Fry the aromatics on high heat which enhances its flavour.
2. The cooking time in the Air Fryer might vary slightly with different brands and capacities.

Nutrition

Calories: 361kcal | Carbohydrates: 59g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1822mg | Potassium: 410mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1147IU | Vitamin C: 118mg | Calcium: 122mg | Iron: 4mg

The post Air Fryer General Tso’s Chicken appeared first on My Food Story.

One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is  the ultimate snack upgrade.

Cauliflower gets a bad rep for being boring, but this Air Fryer Bang Bang Cauliflower is here to prove everyone wrong. We’re talking crispy, golden crunch with a fiery, creamy, sweet-and-spicy glaze that clings to every bite. It’s the kind of snack that disappears fast off the plate. One bite turns into five, and suddenly the plate’s empty.

What I love most is how low-effort it is. We skip the deep frying and use the air fryer instead, so you get all the crunch without the mess or excess oil. So you get all the goodness of a bold and fiery appetizer, while still keeping things healthy-ish. 

Bang Bang Cauliflower Ingredients

• Cauliflower Base: Cauliflower florets blanched just enough to soften slightly—this helps them cook through while still holding shape.
• Flour & Spice Mix: A combination of maida (all-purpose flour), cornflour, Kashmiri chilli powder, grated garlic, salt, pepper, oil, and just enough water to coat—this creates that light, crisp outer layer.
• Bang Bang Sauce: Mayonnaise, sriracha or chilli sauce, and sweet chilli sauce come together to make the creamy, spicy-sweet glaze.
• Oil: Used for air frying or deep frying, and also brushed on during cooking for extra crispiness.

Frequently Asked Questions

Richa’s Top Tips

• Blanch, Don’t Boil: Just 30 seconds in hot water is enough to soften the cauliflower. Anything longer and it’ll go soggy and won’t crisp up well.
• Coat Evenly: Add water one tablespoon at a time and mix with your hands. This helps the batter cling nicely to each floret without becoming too wet or patchy.
• Air Fry Smart: Don’t overcrowd the basket. Space out the florets and flip them halfway through while brushing with oil. That’s how you get all-over crispiness.
• Toss Immediately: As soon as they’re out of the fryer or oven, toss them in the bang bang sauce. This ensures the sauce sticks properly and the cauliflower stays crispy.
• Batch-Friendly: You can blanch and coat the cauliflower ahead of time. Just air fry when you’re ready to serve.

Serving Ideas

• Pair with a bowl of Chilli Garlic Noodles for that classic Indo-Chinese street food vibe.
  Serve alongside Vegetable Fried Rice or Egg Fried Rice for a filling, flavourful meal.
• Make it part of a party appetiser platter with Honey Chilli Potatoes.
• Pair with Thai Basil Chicken or Garlic Fried Rice for a slightly different flavour profile.
• Serve with a chilled glass of Limonada or Lychee Soda for a refreshing contrast.
• Round it off with Coconut Milk Pudding or Mango Sago if you want to end your meal on a sweet note.

Storage Tips

• Short-term storage: If you have leftovers, store the air-fried cauliflower (without the sauce) in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 180°C for 5–6 minutes to bring back the crispiness before tossing with fresh sauce.
• With sauce: Once coated in sauce, Bang Bang Cauliflower is best enjoyed immediately. If needed, store sauced leftovers in the fridge for a day and reheat in a pan, but expect it to be softer.
• Avoid freezing: Cauliflower tends to get watery after freezing and thawing, so this recipe isn’t ideal for the freezer.

Customization Ideas

• Make it vegan: Use vegan mayo for the bang bang sauce to keep this 100% plant-based.
• Use different veggies: Try broccoli, baby corn, or even tofu in place of cauliflower. The batter and sauce work beautifully with a range of textures.
• Spice it up or down: Add more sriracha or a dash of chilli flakes if you like it extra hot, or reduce the chilli sauce for a milder version.
• Crunch factor: For an even crispier bite, toss the florets in panko before air frying.
  

This Bang Bang Cauliflower is proof that comfort food doesn’t need to be heavy or complicated. It’s crispy, bold, and bursting with flavour, basically everything you want in a snack or starter. Whether you’re serving it up for a party, a weeknight treat, or just because you’re craving something fun, this one’s always a hit.

If you give it a go, I’d love to see your version! Tag me on Instagram @my_foodstory and let me know how it turned out. 

Watch Bang Bang Cauliflower Recipe Video

Print

Air Fryer Bang Bang Cauliflower

One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is the ultimate snack upgrade.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 228kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 4 cups cauliflower florets approx. 450 grams
• 4 cups boiling water
• ½ teaspoon salt
• 3 tablespoons cooking oil for brushing

Flour & spice mix

• 2 teaspoons kashmiri chilli powder
• 1 tablespoon grated garlic
• ¼ cup maida all purpose flour
• 2 tablespoons cornflour
• ¼ + ⅛ teaspoon salt
• ½ teaspoon pepper powder
• 2 teaspoons cooking oil
• 3 tablespoons water

Bang bang sauce

• 3 tablespoons mayonnaise
• 1 tablespoon sriracha or red chilli sauce
• 2 tablespoons sweet chilli sauce

Instructions

Blanching cauliflower

• Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1
  4 cups cauliflower florets, 4 cups boiling water, ½ teaspoon salt

Marinating cauliflower

• Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for the flour & spice mix except water and combine well with your hands. Add water, 1 tablespoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well. See note 2.
  2 teaspoons kashmiri chilli powder, 1 tablespoon grated garlic, ¼ cup maida, 2 tablespoons cornflour, ¼ + ⅛ teaspoon salt, ½ teaspoon pepper powder, 2 teaspoons cooking oil, 3 tablespoons water

Bang bang sauce

• Add all ingredients for the sauce to a bowl, mix well and set aside. Prepare this before frying the cauliflower.
  3 tablespoons mayonnaise, 1 tablespoon sriracha or red chilli sauce, 2 tablespoons sweet chilli sauce

Deep Frying cauliflower

• Heat ½ cup oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Toss them immediately in the sauce and serve.

Airfryer method

• Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the cauliflower florets with some gap between each other and air fry at 180C for 20 minutes while flipping and brushing oil every 7 minutes. Air fry at 200 C for 2 minutes till they turn golden and crisp. Toss them immediately in the sauce and serve. see note 4.
  3 tablespoons cooking oil for brushing

Video

Notes

1. Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.
2. Water is added 1 tablespoon at a time to make sure the coating is even. If you add all 3 tablespoons of water at one spot, it might turn out watery there & stay dry at other places. Mixing well is very crucial to make sure all the cauliflower florets get marinated well with the coating. 
3. Prepare the bang bang sauce before frying the cauliflower as the fried cauliflower must be coated in the sauce immediately after frying. This is to ensure the
4. Fried cauliflowers must be tossed with bang bang sauce immediately after frying, so the sauce sticks well. 

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 608mg | Potassium: 346mg | Fiber: 3g | Sugar: 7g | Vitamin A: 311IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Bang Bang Cauliflower appeared first on My Food Story.

If bold, peppery flavours are your thing, this Black Pepper Chicken will hit all the right notes. It’s spicy, saucy, and loaded with crunchy veggies, just like your favourite takeaway, only better.

You know how sometimes you just want chicken that’s not boring? That’s when I make black pepper chicken. It’s got that garlicky kick, loads of pepper, and a glossy little sauce that makes you keep going back for another bite. Trust me, it’s way easier than it looks.

And honestly, the best part is you don’t need a ton of fancy stuff. A quick marinade, toss it on high heat, throw in some veggies, and boom, you’ve got this spicy, saucy chicken that tastes like your favourite takeaway but fresher. You’ll probably want to eat it straight from the pan.

Air Fryer Black Pepper Chicken Ingredients

For the marinade

• Boneless chicken thighs, cubed – Thighs stay juicy and tender, but if you’ve only got breast, that works too.
• Soy sauce – A splash for flavour and colour.
• Salt + baking powder – Just a little, helps tenderize the chicken.
• Crushed black pepper – The star of the show right from the start.
• Garlic, grated – Lots of it, because pepper and garlic are best friends.
• Cornflour + all-purpose flour – For that light, crisp coating when you fry.

For the pepper sauce

• Ground black pepper + Sichuan pepper powder – Double pepper for that bold kick.
• Honey – Just enough to balance the spice.
• Soy sauce – A second round, this time for the sauce.
• Chicken stock – Brings everything together and makes it saucy.

For the slurry

• Cornflour mixed with water – A quick thickener so the sauce clings to the chicken.

For the stir-fry

• Oil – Any neutral cooking oil you like.
• Garlic + ginger, finely chopped – Because the aroma when they hit hot oil is unbeatable.
• Green chillies, slit – A little extra heat.
• Celery, onions, and red bell pepper – Crunchy veggies to balance the chicken.
• Spring onion greens – To finish with freshness.

Our  our brand new Indo-Chinese Ebook is officially live! 🎉 It’s packed with 105+ tasty, tried and tested recipes that bring the bold, and savory flavors you love! And here’s the best part — we’ve launched the eBook in both English and Hindi, so you can choose the language that feels just right for you!

Order Now

Richa’s Top Tips

• Cook on high flame – Quick stir-frying keeps the chicken tender and gives that smoky flavour.
• Crush fresh pepper – Freshly ground pepper really makes the sauce shine.
• Don’t overcook veggies – Toss just enough so onions, celery, and peppers keep their crunch.
• Add slurry last – Mix in the cornflour slurry at the end so the sauce thickens and coats evenly.
• Use chicken thighs – They stay juicier than breast meat, especially on high heat.

Frequently Asked Questions

Storage Tips

• Fridge: Leftovers will keep in the fridge for up to 2 days. Store in an airtight container and reheat quickly in a pan on high heat so the chicken doesn’t turn soggy.
• Freezer: Not the best recipe for freezing since the veggies lose their crunch and the sauce can separate. Fresh is best here.
• Meal prep hack: You can marinate the chicken a day in advance and keep it in the fridge. That way, when it’s cooking time, you just toss and stir-fry.

Serving Ideas

Black pepper chicken is bold and saucy, which makes it perfect to pair with some of your favourite Indo-Chinese sides from the blog:

• Veg Fried Rice – A classic pairing. The peppery chicken and fluffy fried rice are made for each other.
• Hakka Noodles – Toss the chicken alongside garlicky noodles for the ultimate comfort meal.
• Veg Manchurian – Double up on flavour with this combo.
• Chilli Garlic Fried Rice – The garlicky notes play beautifully with the pepper sauce.
• Egg Fried Rice – Simple, quick, and perfect when you want to keep things fuss-free.
• Veg Spring Rolls – Use the chicken as a main with crispy spring rolls on the side.
• Chilli Paneer – For a party spread, pair black pepper chicken with another crowd favourite.

Customisation Ideas

• Make it saucier – Double the stock and slurry if you like more gravy to spoon over rice.
• Tone down the heat – Skip the green chillies and cut back on the pepper for a milder version.
• Go veggie – Swap chicken with mushrooms, paneer, or tofu for a vegetarian take.
• Crunch upgrade – Add baby corn, broccoli, or snap peas to bulk it up with more veggies.
• Sticky glaze style – Reduce the sauce a little longer for a thicker, sticky coating on the chicken.
• Swap the sweetener – Use brown sugar or maple syrup instead of honey if that’s what you have at home.
• Egg fried version – Toss in a scrambled egg or two right before serving for extra protein.

Black pepper chicken isn’t complicated, and that’s exactly why you’ll end up making it again and again. A quick marinade, a fast toss on high heat, and suddenly you’ve got chicken that’s tender, glossy, and loaded with that peppery kick.Pair it with rice, noodles, or just eat it straight from the pan (no judgment here).

Tried it out? Tag me on Instagram @my_foodstory, I’d love to see how it turned out on your table!

Watch Air Fryer Black Pepper Chicken Recipe Video

Print

Black Pepper Chicken | Air Fryer

Crispy, spicy, and fast—air fryer black pepper chicken brings all the bold and fiery flavors of Indo-Chinese dishes right to your kitchen!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 360kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 500 gms boneless chicken thighs / cut into ¾ inch cubes
• 1 tablespoon + 1 teaspoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon crushed pepper
• 8 garlic cloves grated
• 2 teaspoons cornflour
• 2 teaspoons all purpose flour maida

For pepper sauce

• 2 teaspoons ground pepper
• 1 teaspoon sichuan pepper powder
• 2 tablespoons honey
• 2 tablespoons soy sauce
• ¼ cup chicken stock

For corn flour slurry

• ½ teaspoon cornflour mixed in 2 tablespoons water

For pepper chicken

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 green chillies slit into 2
• ½ cup celery stalks sliced diagonally into ½ inch length pieces
• 2 small onions cut into petals, approx. 1 cup
• ½ cup red bell pepper cut into 1 inch squares
• 2 tablespoons spring onion greens finely chopped

Instructions

Chicken marination

• Take all the ingredients under marinade in a bowl, mix well and set aside for 15-30 minutes.
  500 gms boneless chicken thighs / cut into ¾ inch cubes, 1 tablespoon + 1 teaspoon light soy sauce, ½ teaspoon salt, ½ teaspoon baking powder, 1 teaspoon crushed pepper, 8 garlic cloves grated, 2 teaspoons cornflour, 2 teaspoons all purpose flour

Pepper sauce mix

• Add all ingredients for pepper sauce to a bowl, mix to combine them well and set aside for use later,
  2 teaspoons ground pepper, 1 teaspoon sichuan pepper powder, 2 tablespoons honey, 2 tablespoons soy sauce, ¼ cup chicken stock

Making pepper chicken

• Heat 2 tablespoons of oil in a pan, add marinated chicken & toss on high heat for 2-3 minutes till they get golden brown and crisp on all sides.
  3 tablespoons sunflower oil or any neutral flavoured oil
• Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
• Add garlic, ginger and saute on high for a minute till they get fragrant. Add green chillies and saute on high for a minute. Add celery, onion petals, red bell pepper and saute along with the chicken on high heat for another minute.
  2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, 4 green chillies, ½ cup celery stalks, 2 small onions, ½ cup red bell pepper cut into 1 inch squares
• Pour the pepper sauce mix, give a good mix and cook for a minute. Add cornflour slurry, mix well and cook for 1-2 minutes till the chicken gets coated with the sauce. Garnish with spring onion greens and serve.
  ½ teaspoon cornflour mixed in 2 tablespoons water, 2 tablespoons spring onion greens

Video

Notes

1. Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
2. I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
3. Any cooking oil of your choice works in the recipe, i have used sun flower oil.

Nutrition

Calories: 360kcal | Carbohydrates: 26g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1182mg | Potassium: 580mg | Fiber: 4g | Sugar: 15g | Vitamin A: 719IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Black Pepper Chicken (Air Fryer) appeared first on My Food Story.

I’m convinced that Idli Fry is the most addictive way to eat idlis! This one is basically crisped up Idlis with an Indo-Chinese twist and it’s absolutely perfect for tea-time, quick lunches, or packed for the tiffin!

While I love a traditional Idli Sambar, there’s just something sooo addictive about this chilli Idli Fry. Imagine crisped up idlis tossed in a zingy Indo-Chinese sauce along with aromatics and crunchy veggies. That’s right – this dish is the best of both worlds. South Indian comfort and Indo-Chinese addictiveness 😝It’s perfectly warm and crispy and you just can’t help but lick that delicious masala off your fingers! I love enjoying these on their own with heaps of spring onions on top. 

Ingredients for Chilli Idli

• Idlis fresh or day-old will work equally well in this recipe!
• Oil for pan-frying
• Green chillies for a kick
• Onions and capsicums for a nice veggie crunch 
• Light soy sauce + salt to season
• Ketchup for tang. I have used my homemade tomato ketchup but store-bought works too.
• Homemade Schezwan sauce for heat
• Fresh spring onions for garnish

 Richa’s Top Tips

• Generally idlis are deep fried to make them crunchy, but I like air frying them – same result, just less oil
• Use leftover idlis for best results – they are slightly drier than fresh ones so they crisp up well
• You can customize the veggies based on preference and availability – sweet corn, baby corn, mushrooms, and even broccoli will taste nice here. 
• If you are making a large batch, air fry the idlis in batches to make sure they are evenly crispy. 
• Adjust the spice level to your taste by increasing or decreasing the green chillies and schezwan sauce.

Frequently Asked Questions

Storage Tips

• This Idli Fry is best eaten fresh, hot off the pan.
• If you must store, keep in an airtight container in the fridge and microwave to reheat.

Serving Ideas

• Dunk these into some extra schezwan sauce  or even some mayo/ketchup if you’d like
• Pair with a piping hot cup of chai

Customisation Ideas

• Add any veggies that you like – baby corn, broccoli, mushrooms
• Serve with extra schezwan sauce on the side

Variations of Idli Fry

While I LOVE this Indo-Chinese preparation of Idli Fry, there are so many other variations to this recipe too! You can…

• Spice up the idlis with a tempering of podi, mustard seeds, curry leaves, tomatoes, onions, and green chillies for that classic masala fry 
• Go the chatpata route by pan-frying the idlis with a mix of pav bhaji masala, chaat masala and veggies 
• Use sambhar masala, dried red chillies, veggies and curry leaves for a wholesome South Indian style fry 

This idli fry recipe totally comes in clutch when I’ve got extra idlis and absolutely everyone at home loves them! Such a quick and easy recipe with incredible flavor and texture. A true winner snack recipe in my book and one that you MUST try out!

If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory! 

Watch Chilli Idli Fry Recipe Video

Print

Chilli Idli Fry

Spicy and crunchy, this chilli idli fry recipe is the perfect way to jazz up leftover idlis and turn it into something addictive, quickly!

Course Snacks & Appetisers

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Author Richa

Ingredients

• 2 tablespoons sunflower oil or any neutral cooking oil divided
• 2 teaspoons finely chopped garlic
• ½ teaspoon finely chopped ginger
• 2 green chillies slit
• 1 cup onion petals
• ½ red capsicum cubed
• ½ green capsicum cubed
• 6 idlis cut into 4 pieces
• 1 ½ teaspoons light soy sauce
• 2 teaspoons ketchup
• 1 tablespoon + 1 teaspoon schezwan sauce
• ⅛ teaspoon salt
• 2 tablespoons finely chopped spring onion greens

Instructions

Air frying idlis

• pre-heat the air fryer to 180C and brush the basket with oil. Add idlis to the basket and spray or brush them with oil and air fry at 180C for 6 minutes and 2-3 minutes at 200C till they turn crisp from the outside and have light golden edges. Remove from the basket and set aside.
  2 tablespoons sunflower oil or any neutral cooking oil, 6 idlis

Making idli chilli

• heat 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a few seconds until fragrant. Add green chilli, onion petals and saute for 1-2 minutes till the onion edges turn light golden. Add red & green capsicums and toss for a minute. Add fried idlis and toss for a minute. Add soy sauce, ketchup, schezwan sauce, salt and toss for 1-2 minutes till the idlis are well coated with the sauce. Garnish with spring onion greens and serve.
  2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 green chillies, 1 cup onion petals, ½ red capsicum, ½ green capsicum, 1 ½ teaspoons light soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens

Video

Notes

1. Leftovers idlis work really well in this recipe.

This article was researched and written by Navya Khetarpal.

The post Chilli Idli Fry | Indo-Chinese Chilli Idli appeared first on My Food Story.