7 Tasty Indo-Chinese Dishes to Try at Home

Fusion foods are enjoyed in India but one of the most popular cuisines is Indo-Chinese.

Indo-Chinese cuisine is the adaptation of Chinese cooking techniques and seasonings to appeal to Indian tastes as well as offering vegetarian dishes to appeal to much of the population.

It is said that the cuisine was developed by the small Chinese community that has resided in Kolkata for over a century. Today it is a major part within the country’s food scene.

Indo-Chinese food is available in major Indian cities, served in restaurants and at roadside food stalls.

Dishes are packed with spices to create a mixture of hot, sweet and sour flavours. Some of the most popular dishes include Szechuan chicken and Hakka noodles.

The popularity is so vast that Indo-Chinese cuisine is enjoyed in western countries as well as the Middle East.

Various dishes using different cooking techniques may sound complicated but these seven recipes will make it easier to create authentic Indo-Chinese dishes which taste great.

Paneer Fried Rice

Fried rice dishes are some of the most popular Indo-Chinese meals because they are simple and versatile.

While almost any ingredient can be added, this particular recipe is made with paneer.

This dish offers a range of textures, from the fluffy rice and soft paneer to the slight crunch of the vegetables. Complete with a mixture of spices, this recipe provides a filling and wonderful meal.

Ingredients

• 2 cups rice, cooked
• 2 tbsp sesame oil
• ¼ cup onion, chopped
• ¼ cup spring onion, chopped
• ¼ cup green bell pepper, chopped
• ¼ cup carrot, chopped
• ¾ cup paneer, cubed
• 1 Green chilli, chopped
• 1 tsp ginger, finely minced
• 2 tsp garlic, finely minced
• 1 tbsp soy sauce
• 2 tsp chilli sauce
• ½ tsp vinegar
• Black pepper to taste
• Salt to taste
• Red chilli flakes to taste

Method

1. In a pan, heat some oil on medium heat then add the garlic, ginger and green chilli. Fry until the raw smell goes away. Add the onion and spring onion and fry for two minutes.
2. Add the chopped vegetables and cook until they have softened.
3. Stir in the soy sauce, chilli sauce and vinegar. Mix until everything has fully combined.
4. Add the paneer and cook for one minute. Add the rice, salt, pepper and chilli flakes. Mix well and cook for three minutes or until everything has heated through.
5. Spoon into bowls and serve.

This recipe was inspired by Spice up the Curry.

Szechuan Chicken

Szechuan chicken is a classic dish within Indo-Chinese cooking and it is a balance of sweetness and spiciness combined into one savoury dish.

This particular recipe uses pre-made Szechuan sauce that can be stored for future use.

Szechuan chicken can be eaten as a main meal or as an appetiser.

As a meal, it tastes great when served with fried rice or noodles. If you prefer to have it as a starter, just omit the gravy.

Ingredients

• 1kg skinless, boneless chicken breast, cubed
• 5 tbsp all-purpose flour
• 3 tbsp cornflour
• 1 Egg
• 3 Spring onions, chopped
• 1 cup Indo-Chinese Szechuan sauce
• 1 Green bell pepper, chopped
• 2 cups chicken stock
• 3 tbsp vegetable oil
• Cooking oil, for deep frying
• Salt to taste
• 1 tsp black pepper

Method

1. Heat enough oil in a deep pan for deep frying.
2. Meanwhile, place the chicken into a mixing bowl and add the egg, flour, cornflour, salt and pepper. Mix well until a thick paste forms and it fully coats the chicken.
3. Place the chicken pieces into the hot oil, a few at a time. Fry until crisp and golden. Once done, remove from the pan and place onto kitchen paper to drain.
4. Heat another pan on high heat and add the vegetable oil. When hot, add the spring onions and fry for a minute.
5. Stir in the Szechuan sauce and chicken stock. Cook for two minutes.
6. In a small dish, mix one tablespoon of cornflour and half a cup of cold water. Mix well until no lumps remain and pour into the sauce. Stir well and let it cook until it thickens.
7. Once thickened, remove from the heat and add the fried chicken. Stir well to coat then pour into a serving dish.

This recipe was inspired by The Spruce Eats.

Vegetable Manchurian

Vegetable Manchurian is one of the most popular Indo-Chinese dishes and is made of deep-fried mixed vegetable dumplings tossed in Chinese sauces.

The combination of delicious vegetables flavoured with an array of spices is one to make and try.

The crispy vegetable balls absorb the flavours of the sauce but the outside manages to stay crisp enough for an added bite.

It is a dish which can be enjoyed as a light snack or can be served alongside noodle or fried rice dishes.

Ingredients

• 1¼ cup cabbage, finely chopped
• 1 Carrot, grated
• ¼ cup French beans, finely chopped
• 2 tbsp pepper, grated
• ¼ cup spring onions, finely chopped
• 3 tbsp cornflour
• 3 tbsp plain flour
• ¼ cup breadcrumbs
• ½ tsp black pepper, crushed
• 1 tsp ginger-garlic paste
• Vegetable oil

For the Manchurian Sauce

• 1½ tbsp oil
• ¾ tbsp garlic, finely chopped
• ½ tbsp ginger, finely chopped
• ¼ cup spring onions, finely chopped
• ¼ cup pepper, finely chopped
• 1 tbsp soy sauce
• 2 tbsp red chilli sauce
• 1 tsp vinegar
• ¾ tbsp cornflour
• ¼ cup water
• ¾ tsp red chilli powder
• 1½ tbsp water
• Salt
• 1 tsp sugar
• ½ tsp black pepper, crushed

Method

1. Mix the vegetables, cornflour, plain flour, ginger-garlic paste, salt and pepper in a bowl. Add the breadcrumbs. Mix well and form into equal-sized balls.
2. In a wok, heat oil on a medium flame. Gently drop each ball into the hot oil and leave for a few seconds. Fry until golden and remove. Drain on kitchen paper.
3. Meanwhile, make the sauce by heating oil in a pan adding the ginger and garlic. Sauté for one minute. Add the spring onions and pepper. Cook for two minutes, checking regularly to prevent burning.
4. Meanwhile, mix the cornflour in a little water and in a separate dish dissolve red chilli powder in water to make a chilli paste.
5. In the pan, lower the heat and add soy sauce, red chilli sauce and the chilli paste. Mix well.
6. Pour the cornflour mix into the pan and stir gently.
7. Add vinegar, salt, pepper and sugar until you reach your desired taste. The sauce should taste hot, sweet and slightly sour.
8. Cook until the sauce thickens then remove from the heat. Allow it to cool for two minutes.
9. Just before serving, add the vegetable balls to the sauce and toss to coat. Garnish with spring onions and serve with fried rice or noodles.

This recipe was inspired by Indian Healthy Recipes.

Indo-Chinese Lamb Fry

Indo-Chinese lamb fry is a dish which requires just a handful of ingredients but offers a lot of intense flavours.

The dish is full of flavours that are well known within Indian and Chinese cuisine.

This recipe is made with lamb but chicken or pork are a delicious substitute. For vegetarians, mushrooms or tofu are ideal.

Ingredients

• 500g boneless lamb, cubed
• 4 tbsp soy sauce
• 1 Red onion, finely chopped
• 3 Green chillies, slit lengthways
• 2 Garlic cloves, finely chopped
• 2 tbsp vegetable oil
• 1 tsp Kashmiri chilli powder
• Salt to taste
• 2 tsp black pepper
• Spring onions, to garnish
• ½ cup coriander leaves, finely chopped

Method

1. In a bowl, mix the lamb with the salt, pepper and soy sauce. Cover and refrigerate for at least an hour.
2. When ready to cook, place into a frying pan and sear. Pour in a splash of water and let the lamb cook until cooked through. Once done, set aside.
3. Meanwhile, in another pan, heat some oil then add the onion, garlic and green chillies. Cook on high heat until everything starts to soften.
4. Reduce the heat and add the chilli powder as well as the lamb. Increase the heat and fry until the lamb pieces are fully coated.
5. Garnish with spring onions and coriander and serve.

This recipe was adapted from The Spice Adventures.

Vegetable Hakka Noodles

Hakka noodles are the roadside version of the popular chow mein in India. The dish is typically spicy and full of vegetables.

Although any type of noodle can be used, some work better than others. Egg-based medium noodles are ideal if you want to recreate an authentic dish.

When it comes to vegetables, it is best to use traditional vegetables like peppers and carrots as they will give the dish an extra crunch.

Ingredients

• 300g noodles
• 1 Red onion, sliced
• 1 Carrot, sliced
• 1 Red bell pepper, sliced
• 1 Celery stick, chopped
• 1 Green chilli, sliced
• 3 Spring onions, chopped
• 2 tsp garlic, minced
• 1 tsp ginger, minced
• 2½ tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chilli sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• Black pepper to taste
• Salt to taste
• A pinch of white pepper
• ½ tsp sugar (optional)
• 1 tsp chilli oil (optional)

Method

1. Boil the noodles according to the package instructions. Once done, drain under cold running water then toss with half a tablespoon of vegetable oil. Set aside.
2. Heat both oils in a wok then add the ginger, garlic, green chillies and celery. Fry until the colour starts to change.
3. Add the onions and cook until they start to turn golden-brown.
4. Stir in the carrots, bell pepper and spring onions. Cook on high heat for one minute. The vegetables should be crunchy.
5. Push the vegetables to the side of the wok, reduce the heat and pour in the soy sauce, rice vinegar, chilli sauce and sugar (optionally).
6. Toss to combine all the ingredients then season.
7. Mix in the cooked noodles. Use a pair of tongs or a fork to ensure that everything has fully combined. Optionally, add the chilli oil and stir well before garnishing with spring onions and serving.

This recipe was inspired by Cook with Manali.

Chilli Chicken

One Indo-Chinese dish that is known for its intense heat is chilli chicken. It is pieces of chicken coated in a batter and fried until crisp.

The delicious fried chicken is then stirred into a sauce that is packed with chilli and garlic.

The full potential of this dish can only be achieved if chicken thighs are used. The meat is more succulent and is less prone to drying out compared to other cuts.

Ingredients

• Oil for frying
• 300g boneless and skinless chicken thighs, cut into small pieces.

For the Batter

• 1 tbsp plain flour
• 2 tbsp cornflour
• 1 tsp garlic-ginger paste
• ½ tsp Kashmiri chilli powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp vinegar
• 3 tbsp water

For the Sauce

• 4 Spring onions, finely chopped
• 1 Green chilli, cut into three pieces
• 9 Garlic cloves, finely chopped
• ½-inch piece of ginger, finely chopped
• 220g green pepper, diced
• 80g red onion, diced
• 2 tbsp vegetable oil
• 1 tbsp chilli garlic sauce
• 3 tbsp Indonesian sweet soy sauce
• 50ml water
• 1 tsp cornflour mixed with 2 tsp water
• Salt to taste

Method

1. Heat oil in a wok for frying. Meanwhile, add cornflour, plain flour, chilli powder, black pepper and ginger-garlic paste to a mixing bowl. Mix together then season.
2. Pour in the water and vinegar and mix until a thick batter forms. Place the chicken into the batter and mix until fully coated.
3. Gently fry the chicken in batches until they are crisp and golden. Remove from the wok and drain on kitchen paper. Set aside.
4. Make the sauce by heating the oil in another wok and adding the white part of the spring onion. Fry for a few seconds then add the green chilli, garlic and ginger.
5. Add the red onion and green peppers. Cook until they start to soften.
6. Stir in the chilli garlic sauce and the Indonesian sweet soy sauce. Pour in the water and bring to a boil before reducing the heat and simmering for a minute.
7. Add the cornflour mixture, season and let it simmer for two minutes. When the sauce starts to thicken, turn off the heat and let it cool.
8. Before serving, add the chicken pieces to the sauce and stir to ensure every piece is coated. Place onto a low heat and simmer for two minutes.
9. Garnish with the spring onion greens and serve with noodles or fried rice.

This recipe was adapted from Maunika Gowardhan.

Vegetable Manchow Soup

Manchow soup is a warming dish perfect for winter. Known for its spicy taste, manchow soup is a popular restaurant option and street food in India.

It is prepared using a variety of vegetables which soak up the flavours from the broth. Deep-fried noodles give the soup texture and an added bite.

This particular recipe is made with cabbage, carrot, onions and peppers.

Ingredients

• 1 Spring onion, finely chopped
• ¼ Onion, finely chopped
• 2 Garlic cloves, minced
• 1-inch ginger, finely chopped
• ¼ cup cabbage, finely chopped
• 1 Carrot, finely chopped
• ½ Bell pepper, finely chopped
• 2 cups water
• 2 tsp chilli sauce
• 2 tsp vinegar
• 2 tsp soy sauce
• 1 tsp black pepper
• 1 cup fried noodles
• Salt to taste
• 1 tsp oil
• 3 tsp cornflour mixed with ¼ cup of water

Method

1. Heat the oil in a large pot then add the white part of the spring onions and onions. Fry until they soften.
2. Add the ginger and garlic and cook until the raw smell goes away.
3. Stir in the cabbage and carrot. Fry for a minute then add the chopped pepper and fry for another minute.
4. Pour in the water and mix well. Let the mixture boil until the vegetables have cooked through then season.
5. Spoon in the chilli sauce and allow the mixture to boil for a further two minutes. Add the vinegar, soy sauce and cornflour paste to your desired soup thickness.
6. Season with black pepper and add the spring onion greens. Stir and pour the soup into a bowl. Top with the fried noodles and serve.

This recipe was adapted from Hebbar’s Kitchen.

Indo-Chinese cuisine offers something different to the people of India in terms of flavour but the taste is delicious and it is one of the main reasons why it is so popular in the country.

Whether it is in a restaurant or served at a roadside stall, Indo-Chinese food has the right balance of Indian and Chinese ingredients in order to create a unique combination of flavours.

The best part about these recipes is the fact that many of the ingredients can be substituted for other ones depending on personal preference.

With these step-by-step guides, you will be able to create wonderful Indo-Chinese meals which are filling and have a plethora of bold flavours.