Chilli Chicken Wontons

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Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.

To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.

I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.

Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg

Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA

Chilli Chicken Wontons

Ingredients

  • 2 lbs of boneless Chicken thigh
  • 2 tsps dark Soya sauce
  • 2 tsps light Soya sauce
  • ?2 tsps Shaoxing wine
  • 2 - 4 tbsps Cornstarch
  • 4 cloves Garlic finely minced - 2 tbsps
  • Thumb size of Ginger finely minced - 2 tbsps
  • 1 large chilli finely minced - 1 tbsp
  • 1/2 red onion finely minced - 1/2 cup
  • 3 spring onion bulbs finely minced - 1/4 cup.
  • Green Bell pepper finely minced - 1/2 cup
  • Fresh coriander or cilantro finely minced - 1/2 cup
  • Oil
  • 2 tbsps light Soya sauce?1 tsp Vinegar
  • Fresh cracked Pepper
  • Glue paste Flour + Water
  • 1 lb - 454 gms fresh Wonton wrappers
  •  

Instructions

  1. Marinate the Chicken with the dark, light soya and the shoaling wine
  2. Add Cornstarch and mix well and leave for an hour
  3. Finely dice all the other ingredients and keep it ready
  4. Add some oil to a pam and fry the Chicken on both sides till it’s caramelized and almost cooked
  5. Allow Chicken to cool and then finely dice
  6. In a wok heat some oil and saute the red onion, followed by the ginger, garlic and green chilli
  7. Add the diced Chicken and stir to combine
  8. Add the soya and vinegar
  9. Add the spring onions, green pepper, fresh pepper and finally once cool add the coriander
  10. Make the glue paste by combining flour with water
  11. Lay out the wonton squares and add the paste to two sides
  12. Add some filling in the center
  13. Seal the wonton, you should have a triangle
  14. Take one edge of the triangle and wrap it around
  15. Add a dab of flour paste to the other side and seal
  16. Lay these on some parchment paper to prevent sticking
  17. Deep fry in hot oil
https://kravingsfoodadventures.com/chilli-chicken-wontons/

Beef Udon Noodles

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If you’re going to eat carbs, it may as well be the delicious stick to your ribs kinda noodles such as these luscious Udon Noodles. One of my favorite dishes at Spring Rolls is their Beef Udon. Every time I visited their restaurant, I could only order the Beef Udon for the fear of being disappointed by another choice.

Sadly, the Spring Rolls establishment by my work closed down and moved and I was left craving this. This recipe comes damn close!

Beef Udon Noodles

Ingredients

  • 2 cups Broccoli florets
  • 1 lb of Sirloin
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Ching Miang Vinegar
  • 2 tsps of Baking Soda
  • 2 tsps of Corn Starch
  • 6-7 Spring Onions
  • 1 cup diced green Pepper
  • ½ cup of Carrots
  • 800 gm semi cooked Udon Noodles
  • Gravy
  • 1 tbsp Spring Onion bulbs
  • 2 tbsps minced Garlic
  • 2 cups Beef stock
  • 2 tbsps dark Soya sauce
  • 2 tbsps Shaoxing Wine
  • 2 tsps of Corn Starch slurry

Instructions

  1. Cut the broccoli florets in half horizontally
  2. Blanch the florets first in some boiling water and allow this to drain completely
  3. Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
  4. Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
  5. Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
  6. Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
  7. Leave this aside for about 30 minutes
  8. Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
  9. Grill the veg - just add a tiny bit of oil and saute the spring onions, diced green pepper carrots. You can add any veg of your choice
  10. Do the exact thing with the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
  11. Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
  12. Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
  13. Add the dark soya & shaoxing wine
  14. Mix this well and taste for salt
  15. Add some cornstarch slurry here to thicken the gravy
  16. Add the beef first, followed by the broccoli, spring onions, green peppers and carrots, remove from pan and keep aside
  17. The noodles are semi cooked so you can either boil them or fry them
  18. Add some oil to a saute pan and add the noodles
  19. Finally add the beef and all the veg back into the pan and allow everything to coat the udon noodles
  20. Garnish with some spring onions and fresh cracked pepper
https://kravingsfoodadventures.com/beef-udon-noodles/

Vegetable Manchurian

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Manchurian recipes are popular all over India and the world for good reason. I’ve made a Chicken, Cauliflower and a Mushroom version and today I’m going to make the very popular Vegetable Manchurian! Cabbage and other veggies are formed into small balls and deep fried before being tossed in a delicious Manchurian gravy.

This is also a favorite in my household. This season of Lent, I have decided to go Vegetarian and have discovered so many interesting things that I never noticed before. King Oyster mushrooms really stand out in recipes with their meaty taste and I’ve included them in this recipe to enhance the dish. You can use another mushroom or leave it out.

Make sure to watch my video where you get an upclose and personal seat to seeing this recipe come to life!

Vegetable Manchurian

Ingredients

  • Veggie Balls
  • 1.5 cups sliced Cabbage
  • 1/2 cup mixed Mushrooms, Carrots and Green Onions
  • 1/2 tsp Chinese 5 spice powder
  • 1 tsp each Ginger & Garlic paste
  • 1 tsp Sambhal Oelek or Chilli paste
  • 3 tbsps Corn Starch & all purpose flour
  • Gravy
  • 1/2 cup sliced Spring Onions & diced Onion
  • 1 tsp minced Garlic
  • 2 tsps minced Ginger
  • 1/2 cup Oyster mushrooms
  • 2 tbsps Chilli paste or Sambal Oelek
  • 1 tbsp Ketchup
  • 1 tbsp dark Soya sauce
  • 2 cups Veggie stock
  • 1/2 tsp salt or to taste
  • 1 - 2 tsps Corn Starch slurry
  • 1 tbsp each sliced Spring Onions and chopped Coriander

Instructions

  1. Process the cabbage in a food processor and put into a bowl
  2. Add the mushrooms, carrots and green onions
  3. Add the 5 spice powder, ginger & garlic paste and sambal oelek or chilli paste
  4. Add the corn starch and flour and mix well
  5. Grease the plate and your hands and form the mixture into balls
  6. Heat oil and deep fry the balls
  7. Prepare the gravy by heating some oil and sauteeing the spring onion and regular onion
  8. Add the minced garlic and ginger and the green chilli
  9. Add the mushrooms, followed by the chilli paste, ketchup and the soya sauce
  10. Follow this with the veggie stock
  11. Add salt to taste
  12. Thicken the gravy with a corn starch slurry
  13. Add the veggie balls in and toss to coat
  14. Garnish with the spring onions and coriander
https://kravingsfoodadventures.com/vegetable-manchurian/

Mixed Chowmein

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If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which 😊 Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.

The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!

Mixed Chowmein

Ingredients

  • 1/4 cup Oil
  • 1 lb that is roughly 500 gms semi cooked steam cooked Noodles
  • 1/4 cup sliced Spring Onions
  • 1 cup Cauliflower florets
  • 1 cup Green pepper cut in strips
  • 1 cup Mushrooms
  • 400 gms of Shrimp
  • 200 gms cooked Chicken
  • ½ cup fried Tofu cut in strips
  • 2 tablespoons Chilli paste or Sambal oelek
  • 2 tbsps of dark soya sauce

Instructions

  1. Heat the oil and fry the semi cooked steam cooked noodles, remove and keep aside
  2. In a wok, add more oil and add the sliced spring onions, cauliflower and green pepper
  3. Give this a good saute so the cauliflower & mushrooms cook
  4. Make room for the deveined and shelled shrimp(I left the head on) and cook for a minute or so on each side
  5. Make room on the other side and add the chicken
  6. Give everything a good saute again
  7. Add the tofu, followed by the noodles, chilli paste and soya and toss well to coat
https://kravingsfoodadventures.com/mixed-chowmein/

Manchow Soup

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Raise your hand if you’re a big fan of Manchow soup – I certainly am. Rumour is that this soup originated in Meghalaya(watch till the end of the video to see how we struggled to pronounce it). This recipe spread all over India and around the world. I spent a lot of time in Indo Chinese restaurants in India while I was in college and this was definitely one of my favourites.

 

This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles – what’s not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.

 

When I bought ingredients for this soup, I realized that I had a lot more produce than I needed. The simplest thing was to meal prep the ingredients so the next batch of soup can make it’s way to my dining table a lot faster. It’s a great ace to pull out of your freezer when you’re sick or you need a quick weeknight meal. And if you have a kid away at University like I do, he or she can whip up a healthy bowl of soup with little pre planning.

Manchow Soup

Ingredients

  • 1 tbsp sliced Spring Onions
  • 1 tbsp finely minced Garlic
  • 1 tbsp finely minced Ginger.
  • ¼ cup diced Mushrooms
  • ¼ cup diced Cauliflower
  • I¼ cup green Pepper
  • ¼ cup sliced green Beans
  • ¼ cup Celery
  • ¼ cup Carrots
  • ¼ cup Cabbage
  • 2 tbsps fried Tofu
  • 4 cups preheated Stock
  • 1 tbsp Chilli paste or Sambal Oelek
  • 1 tbsp dark Soya
  • 1 tbsp Vinegar
  • 1 - 2 tsps Cornstarch slurry
  • ¼ cup fresh chopped Coriander
  • Fried Noodles

Instructions

  1. Heat up some oil and saute the spring onions, ginger & garlic
  2. Add the rest of the vegetables & Tofu
  3. Add the stock and allow to come to the boil
  4. Add the chilli paste, soya and vinegar
  5. Add the cornstarch and finally the chopped coriander
  6. Serve with fried noodles
https://kravingsfoodadventures.com/manchow-soup/

Mushroom Manchurian

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Mushroom Manchurian is an insanely Indo Chinese dish popular in India and around the world. India is primarily vegetarian and although Mushrooms are fairly new to the subcontinent they are used in a wide variety of dishes.

Mushroom Manchurian

Ingredients

  • 10 oz 283 gms button Mushrooms
  • ¼ Cornstarch
  • ¼ cup all purpose Flour
  • 1 tsp each garlic & ginger paste
  • ¼ tsp Salt
  • 2-3 tbsps Oil
  • ¼ cup finely diced Onion
  • ¼ cup finely diced Spring Onions
  • ¼ cup finely minced fresh Ginger
  • ¼ cup of finely minced Garlic
  • ¼ cup green Peppers
  • ½ cup Ketchup
  • ½ cup of Chilli paste or Sambal Oelek
  • 3 tbsps light Soya sauce
  • 2 cups Veggie stock
  • Corn starch slurry
  • ¼ cup fresh chopped coriander

Instructions

  1. Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt
  2. Massage this in to coat the mushrooms, if it’s too dry, add a tiny bit of water
  3. Deep fry the mushrooms till crispy on the exterior and leave aside on some kitchen towel to drain
  4. Add some oil to a saute pan and saute the onion and spring onion, followed by the ginger and garlic
  5. Just cook for a few minutes to remove that raw onion, ginger & garlic taste
  6. Add the diced green pepper, ketchup & chilli paste, followed by the soya sauce and mix well
  7. Pour in the stock and bring to the boil
  8. Thicken with the cornstarch slurry
  9. Drop in the mushrooms and allow to coat
  10. Finish off with some fresh coriander
https://kravingsfoodadventures.com/mushroommanchurian/

 

Chinese Bhel

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To say Chinese food is popular in India is an understatement. Indo Chinese food has made its way into every nook and cranny of the country. I’m not sure how long Chinese Bhel has been around, but it’s a remarkable idea. A traditional Bhel is a street snack made by combining puffed rice with sev or crispy lentil strands together with potato, nuts and coriander and tossed together in a combination of chutneys. The Chinese counterpart is choc full of fresh veggies and is tossed together with sauce and crispy noodles.

 

The noodles you choose are actually going to play a big part in the overall flavor. If you can find steam fried noodles they come ready packaged and save you a lot of time. If you can find the Thai brand noodles Mama, they can actually be eaten raw and have a ramen like appearance.

If all you can find is Chowmein noodles, these are available everywhere you need to cook them, dry them completely and then deep dry them. Or if you can get your hands on fresh wonton noodles, you can just deep fry these and use them.

Here’s a little tip if you have leftover Chinese Bhel and it’s gone soft, heat some oil in a walk and saute the mixture till the noodles and veggies are stir fried.

Chinese Bhel

Ingredients

  • 2 cups cabbage
  • 1 cup julienne of Carrots
  • 1 cup bean sprouts
  • 2 cups of thinly sliced peppers
  • ¼ cup Spring Onions
  • ¼ cup chopped coriander
  • ½ cup of Ketchup
  • ½ cup of Chinese chilli sauce
  • 1 tsp of light soya sauce
  • 6 oz of fried noodles

Instructions

  1. Add all the Veggies in the bowl together with the sauces and toss to coat
  2. Add the crispy noodles just before serving
https://kravingsfoodadventures.com/chinese-bhel/

 

Kung Pao Chicken

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I love Chinese food and was eager to make this delicious Kung Pao or Gong Bao is it’s called. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.

 

Chicken is stir-fried and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.

 

I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.

Kung Pao Chicken

Ingredients

  • Crispy Chicken
  • 2 lbs Chicken cut in a small dice
  • 1 tbsp Light Soya sauce
  • 1 tbsp Shaoxing wine
  • 2 tsps Baking soda
  • 2 tsps corn starch
  • 1 tsp of fresh black pepper
  • Sauce
  • 1 tbsps of dark soya
  • 3 tbsps of light soya
  • 2 tsps of this delicious Chingkiang vinegar also known as black vinegar.
  • 1 tsp sugar
  • 1 tbsp of Shaoxing wine
  • ½ cup chicken stock
  • ¼ cup Water
  • 1-2 tsps Cornstarch slurry
  • 2 tbsps each minced ginger and garlic
  • 10 red dried Chinese chillies
  • 1 tsp roasted and ground Schezwan peppers
  • ¼ cup Peanuts
  • Spring Onion bulbs

Instructions

  1. Start with marinating the Chicken with the soya, Shaoxing wine, baking powder and cornstarch
  2. Add fresh black pepper and mix to coat
  3. Leave aside to marinate for 30 mins
  4. Add add the sauce ingredients to a bowl
  5. Make a cornstarch slurry by mixing cornstarch and water together
  6. Heat oil in a walk and shallow fry the chicken till cooked and crispy in batches and keep aside
  7. Toast 1 tsp of Sichaun peppers and grind to a powder
  8. Toast some peanuts
  9. Heat up some oil and saute the ginger and garlic
  10. Add the red dried chillies and the Sichaun Peppers
  11. Add the peanuts and the sauce
  12. Add a tsp or so of the slurry to thicken the sauce
  13. Add the Chicken, toss in the sauce and serve!
https://kravingsfoodadventures.com/kung-pao-chicken/

 

Chicken Manchurian

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If you’re a big fan of Indo Chinese Hakka style Chinese food, and who isn’t?, you’ve probably seen, heard or tasted Chicken Manchurian. Manchurian in all it’s avatars Chicken, Paneer, Cauliflower or Baby corn did not come from China at all. It was invented by Chef Nelson Wang from Mumbai, India in his restaurant China Garden in 1975.

 

Many Chinese immigrated to Calcutta in Bengal in the East many generations ago. They brought their wonderful cuisine and adapted it to the Indian palate. Indian are food lovers and they embraced this noveau cuisine with a passion. From the east this spread all over India and is especially popular in the large cities, Mumbai formerly known as Bombay being one of them. I’m from Bombay and lived there during my college days eating up all these amazing inventions.

 

The original restaurant China Garden still stands today. The dish named Chicken Manchurian was so popular that chefs and homecooks alike tried to replicate it. The recipe below is my version and I also make a dryer version with Cauliflower.

Chicken Manchurian

Ingredients

  • Marinade
  • 2 lbs (1 kg approx.) Chicken boneless cubes
  • 1 egg
  • 2 tbsps corn starch
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • 2 tbsps light Soya sauce
  • Pepper
  • Gravy
  • 5 sliced Spring onions bulbs
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • ½ minced red Chilli(optional)
  • 1 cup ketchup
  • 1 cup Chilli Garlic paste or Sambal Oelek
  • 2 tbsps soya or to taste
  • 2.5 cups Chicken stock
  • Salt if needed & pepper
  • 1 tsp Cornstarch slurry
  • ¼ cup sliced Onion or Shallots
  • ¼ cup green peppers
  • Add 1 – 2 tsps Coriander or Cilantro stems

Instructions

  1. Prepare all your ingredients
  2. Marinate the chicken with the ginger & garlic, green chillies, egg, soya, cornstarch and pepper
  3. Deepfry in hot oil
  4. Add some oil to a wok and saute the spring onions, followed by the ginger and garlic, green and red chillies
  5. Add the ketchup and chilli garlic sauce and mix
  6. Add soya sauce
  7. Add the stock and cornstarch to thicken
  8. Add the Chicken
  9. Garnish with raw onion and green peppers
https://kravingsfoodadventures.com/chicken-manchurian/

 

Chicken 65

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For everyone that begged for this recipe … here it is! This dish has a strange name and an even stranger story. Back in the days when typesetting was done with little metal alphabets and numbers, a little canteen in south India had a chicken dish that was item no 65. At the typesetting house, some of the pieces got displaced and when it printed, it got printed as Chicken 65 and the name stuck ever since. This is really popular in South and Central India and is commonly ordered as a snack.

I was inspired to make this video a few years ago after watching Wilbur Sargunaraj’s funny rendition of this iconic dish. This has always been one of the most popular recipes on my channel. I contacted Wilbur, met the simple superstar in person and got permission to use his track in my video – check it out!

 

Chicken 65

Ingredients

  • Chicken
  • 2 pounds boneless chicken thigh meat cut in cubes
  • 1 egg
  • 2 tbsps corn flour
  • salt/pepper
  • 2 tbsps ginger/garlic paste
  • 4 Green chillies chopped
  • 1 red onion finely chopped
  • 2 tsps chopped garlic
  • 1/2 cup curry leaves chopped
  • 2 tbsps chilli paste
  • 2 tbsps ginger/garlic paste
  • 1 tsp jeera powder
  • 1 tsp chilly powder
  • 1 tsp pepper
  • Red food colour
  • Salt

Instructions

  1. Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
  2. In a saute pan fry the chopped onion, garlic, green chillies and curry leaves. Add the ginger/garlic paste and chilly paste. Add the cumin and chilli powder. Add the red food coloring with a tiny bit of water. Add the chicken and coat well.
https://kravingsfoodadventures.com/chicken65/