🔥 Schezwan Paneer Recipe | Spicy Indo-Chinese Paneer Stir Fry

Craving a bold, spicy, and tangy Indo-Chinese dish? This Schezwan Paneer recipe is a must-try! Made with crispy paneer cubes tossed in a fiery Schezwan sauce, sautéed vegetables, and classic Chinese flavors, this recipe is perfect for parties, appetizers, or even as a spicy main course. It’s quick, easy, and incredibly delicious — a hit for weeknight dinners, special occasions, or as a starter for house parties.

Whether you’re a fan of spicy food or just love Chinese paneer dishes, this Schezwan-style paneer is the ideal choice for your next meal.

🧾 Ingredients for Schezwan Paneer (Serves 2-3)

For Paneer Coating:

• Paneer – 250g (cut into cubes)

• Cornflour – 2 tbsp

• All-purpose flour (maida) – 1 tbsp

• Salt – to taste

• Black pepper – ½ tsp

• Water – as required to make a thick batter

• Oil – for shallow frying

For the Sauce:

• Garlic – 1 tbsp, finely chopped

• Ginger – 1 tsp, finely chopped

• Spring onion (white part) – 2 tbsp, chopped

• Onion – 1 small, sliced

• Capsicum – ½ cup, diced (use red, green, or yellow)

• Schezwan sauce – 3 tbsp (adjust to taste)

• Soy sauce – 1 tsp

• Vinegar – 1 tsp

• Tomato ketchup – 1 tbsp

• Salt – to taste

• Black pepper – ¼ tsp

• Spring onion greens – for garnish

• Oil – 1 tbsp

👨‍🍳 Make Schezwan Paneer – Step-by-Step

🔹 Step 1: Prepare Paneer

1. In a mixing bowl, combine cornflour, all-purpose flour, salt, pepper, and enough water to make a thick batter.

2. Add paneer cubes and coat them well in the batter.

3. Heat oil in a pan and shallow-fry the paneer until golden brown and crispy.

4. Remove on a paper towel and set aside.

✅ You can air fry or bake paneer for a healthier version of this spicy paneer dish.

🔹 Step 2: Make the Schezwan Sauce Base

1. In a wok or kadai, heat 1 tbsp oil.

2. Add chopped garlic and ginger, and sauté until aromatic.

3. Add spring onion whites, sliced onions, and diced capsicum.

4. Stir-fry on high heat for 2–3 minutes to retain crunchiness.

🔹 Step 3: Add Sauces

1. Lower the flame and add Schezwan sauce, soy sauce, vinegar, and ketchup.

2. Mix well and cook for 1 minute. Add 2 tbsp of water if the sauce is too thick.

3. Season with salt and pepper.

🔹 Step 4: Toss Paneer in Sauce

1. Add the fried paneer cubes to the sauce and gently toss until well coated.

2. Stir-fry on high flame for 2–3 minutes so the sauce clings well to the paneer.

🔹 Step 5: Garnish & Serve

1. Turn off the heat and garnish with chopped spring onion greens.

2. Serve hot immediately.

🍽️ Serve it as a dry starter or convert into a gravy by adding cornflour slurry and vegetable stock.

🎯 Best Occasions to Serve Schezwan Paneer

• Party Starter: An excellent dry paneer appetizer for guests.

• Weekend Indulgence: Pair with fried rice or Hakka noodles for a full Indo-Chinese spread.

• Game Night Snack: Spicy, finger-licking, and perfect for munching.

• Festivals & Potlucks: Eye-catching and crowd-pleasing.

• Rainy Day Treat: Pair with hot soup for cozy comfort food.

• School/College Snacks: Loved by teens and college-goers alike.

📊 Nutrition Facts (Per Serving – Approximate)

🧀 For a lower-calorie version, use tofu instead of paneer and bake instead of frying.

🧠 Pro Tips for Best Schezwan Paneer

• Always fry paneer on medium-high heat for crispy texture.

• Don’t overcook the vegetables – they should stay crunchy.

• Adjust the Schezwan sauce depending on your spice tolerance.

• For extra flavor, add celery or chopped green chili while sautéing.

🌱 Vegan Version

• Replace paneer with tofu for a vegan Schezwan paneer version.

• Use gluten-free soy sauce and sauces if required.

❓ FAQ – Schezwan Paneer

Q1: Can I use store-bought Schezwan sauce?
Yes! You can use any good quality store-bought brand or make it at home.

Q2: Is this dish spicy?
Yes, it is medium to high in spice level. You can reduce the Schezwan sauce quantity for a milder taste.

Q3: Can I turn this into a gravy dish?
Absolutely. Just add 1 cup of water and a cornflour slurry to make Schezwan Paneer Gravy.

Q4: Can this be made ahead of time?
Fry paneer and prep vegetables in advance. Stir-fry everything fresh just before serving.

📝 Interesting Facts

This Schezwan Paneer recipe is the perfect combination of heat, tang, and flavor — making it one of the best Indo-Chinese paneer dishes out there. Whether you’re serving it as an appetizer for your next party or enjoying it with vegetable fried rice, it’s sure to spice things up.

If you’re looking for a restaurant-style Schezwan paneer that’s easy to recreate at home, this is your go-to recipe.

🍜 Veg Noodles Recipe | Street Style Vegetable Noodles at Home

Looking for a quick, spicy, and flavorful Veg Noodles recipe just like the one served on Indian streets and Indo-Chinese restaurants? This vegetable noodles recipe is a delicious medley of stir-fried vegetables tossed with boiled noodles, flavored with soy sauce, vinegar, and spices. It’s the perfect balance of crunch, spice, and umami—easy to make, kid-friendly, and great for lunch, dinner, or tiffin.

Whether you’re craving a street-style noodles recipe or a healthy vegetable stir-fry noodle dish, this recipe is for you!

🛒 Ingredients for Veg Noodles (Serves 2–3)

👩‍🍳 For Boiling Noodles:

• Hakka noodles or wheat noodles – 150 g

• Salt – ½ tsp

• Oil – 1 tsp

• Water – for boiling

🌶 For Stir-Frying:

• Oil – 2 tbsp (preferably sesame or sunflower oil)

• Garlic – 1 tbsp, finely chopped

• Ginger – 1 tsp, grated

• Green chili – 1, finely chopped (optional)

• Onion – 1 medium, thinly sliced

• Carrot – 1 medium, julienned

• Capsicum (green) – 1 small, thinly sliced

• Cabbage – 1 cup, shredded

• Spring onion (white + green parts) – ¼ cup, chopped

🥣 For Sauces:

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp

• Red chili sauce – 1 tbsp (adjust to spice)

• Green chili sauce – 1 tsp (optional)

• Tomato ketchup – 1 tbsp

• Salt – to taste

• Black pepper powder – ½ tsp

• Sugar – ¼ tsp (balances flavors)

👨‍🍳 Step-by-Step Instructions to Make Veg Noodles

🔹 Step 1: Boil the Noodles

1. Bring a large pot of water to a boil. Add salt and a few drops of oil.

2. Add noodles and cook as per the package instructions (usually 5–7 minutes) until just al dente.

3. Drain immediately and rinse under cold water to stop cooking.

4. Toss noodles with 1 tsp oil to prevent sticking. Set aside.

✅ Use Hakka noodles for authentic street-style texture or whole wheat noodles for a healthy twist.

🔹 Step 2: Stir-Fry the Vegetables

1. Heat oil in a large wok or non-stick pan on high flame.

2. Add chopped garlic, ginger, and green chili. Sauté for a few seconds until aromatic.

3. Add onions and sauté for 30 seconds.

4. Add carrots, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes. Do not overcook—the veggies should stay crunchy.

🔹 Step 3: Add Sauces

1. Lower the heat. Add soy sauce, vinegar, red chili sauce, green chili sauce (optional), ketchup, salt, pepper, and sugar.

2. Mix well and cook for 1 minute so the flavors combine.

🔹 Step 4: Toss the Noodles

1. Add the boiled noodles into the wok.

2. Increase the heat and toss everything together using tongs or a large spatula.

3. Stir-fry on high heat for 2–3 minutes until noodles are well coated with the sauces and veggies.

4. Garnish with spring onion greens.

🍽️ Serve hot with chili vinegar, Manchurian, or Schezwan paneer on the side.

🎯 Best Occasions to Serve Veg Noodles

• Weeknight Dinner: Ready in under 30 minutes!

• Lunchbox for Kids: Mild spice, loads of veggies, and mess-free.

• Street-Style Party Snacks: Pair with veg Manchurian for a true Indo-Chinese combo.

• Weekend Brunch: A light yet satisfying meal.

• Potluck Favorite: Easy to make in bulk.

• Comfort Food: Perfect with hot soup on rainy days.

📊 Nutritional Information (Per Serving)

🌱 For a low-cal version, reduce oil and use whole wheat or millet noodles.

💡 Tips & Variations

• Add Protein: Toss in tofu, paneer, or scrambled egg for a high-protein meal.

• Make it Gluten-Free: Use rice noodles and tamari instead of soy sauce.

• For Kids: Reduce chili sauces and add sweet corn or paneer cubes.

• Make Ahead: Boil noodles and prep veggies beforehand for faster cooking.

• Crispy Veg Noodles: Shallow-fry boiled noodles for a crispy version.

❓ FAQ: Veg Noodles Recipe

Q1: Which noodles are best for veg noodles?
Use Hakka noodles or wheat noodles for best results. Avoid overcooking.

Q2: Can I make it without soy sauce?
Yes! You can skip it or use coconut aminos for a soy-free option.

Q3: How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat in a wok.

Q4: Can I make it spicy?
Absolutely! Add more chili sauce or sprinkle red chili flakes.

Q5: Are veg noodles healthy?
Yes, if made at home with fresh vegetables and less oil.

📝 Interesting Facts

This street style vegetable noodles recipe is a flavor-packed, satisfying, and quick meal that everyone loves—be it adults or kids. With its vibrant colors, crunchy veggies, and spicy sauces, it’s a total comfort food and a must-try Indo-Chinese noodles dish.

Make it once, and you’ll ditch takeout forever!

🥢 Vegetable Spring Rolls Recipe | Crispy Spring Rolls at Home

Vegetable Spring Rolls are one of the most loved and most ordered Indo-Chinese appetizers in restaurants and street food stalls. These crispy spring rolls are filled with a spicy stir-fried vegetable mix and deep-fried until golden brown perfection. Whether you’re hosting a party, preparing a tiffin snack, or looking for a festive starter, this homemade spring rolls recipe is a must-try!

🛒 Ingredients for Vegetable Spring Rolls (Makes 8–10 rolls)

🧄 For Veg Filling:

• Oil – 1.5 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Spring onions – ¼ cup (chopped, white and green parts)

• Cabbage – 1 cup (shredded)

• Carrot – ½ cup (julienned)

• Capsicum – ½ cup (thinly sliced)

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp

• Red chili sauce – 1 tbsp

• Salt – to taste

• Pepper – ½ tsp

• Cornflour – 1 tsp (optional, for binding)

🫓 For Wrapping:

• Spring roll wrappers – 8 to 10 sheets (store-bought or homemade)

• Maida slurry (2 tbsp all-purpose flour + 2 tbsp water) – to seal edges

🧆 For Frying:

• Oil – for deep frying

👨‍🍳 Make Vegetable Spring Rolls – Step-by-Step Instructions

🔹 Step 1: Prepare the Veg Filling

1. Heat 1.5 tbsp oil in a wok or large pan on high flame.

2. Add chopped garlic, ginger, and spring onion whites. Sauté until aromatic.

3. Add cabbage, carrots, and capsicum. Stir-fry on high heat for 2–3 minutes.

4. Add soy sauce, vinegar, chili sauce, salt, pepper.

5. Cook for another 2 minutes until veggies are coated well.

6. Optional: Add 1 tsp cornflour to bind the mixture slightly.

7. Turn off the flame, add spring onion greens, and cool completely.

✅ Do not overcook the vegetables—they should stay crunchy.

🔹 Step 2: Prepare the Spring Rolls

1. Take a spring roll sheet and place it in a diamond shape (one corner pointing toward you).

2. Place 2 tbsp of veg filling near the bottom corner.

3. Fold the corner over the filling, then fold in the left and right corners.

4. Roll tightly toward the top.

5. Seal the edge with maida slurry.

📝 Repeat for all wrappers. Make sure the rolls are sealed tightly to avoid bursting while frying.

🔹 Step 3: Fry the Spring Rolls

1. Heat oil in a deep frying pan over medium heat.

2. Once hot, gently slide in 2–3 rolls at a time.

3. Fry until golden and crisp, turning occasionally.

4. Drain on paper towels.

🧊 For later use, freeze uncooked spring rolls in an airtight box for up to 1 month.

🍽 Best Occasions to Serve Spring Rolls

• Party Starter – Perfect appetizer for birthdays, weddings, or get-togethers.

• Tea-Time Snack – Serve with hot masala chai or coffee.

• Lunchbox Special – Kids love these in their tiffin box.

• Festive Treat – Ideal for Diwali, Holi, or New Year’s parties.

• Weekend Indulgence – Enjoy crispy homemade spring rolls instead of ordering in!

📦 Storage Tips

• Unfried spring rolls can be frozen in a zip-lock bag for up to 1 month.

• To reheat, fry directly from frozen (do not thaw).

• Leftover fried rolls? Air-fry or bake at 180°C for 10 minutes to crisp them again.

📊 Nutrition Facts (Per 1 Spring Roll – Approx.)

🥗 To make it healthier, use an air fryer or bake instead of deep frying.

💡 Tips and Variations

• Spring Roll Wrappers Substitute: Use homemade wrappers made with maida or rice flour if store-bought unavailable.

• Bake Instead of Fry: Brush the rolls with oil and bake at 200°C for 20–25 minutes.

• Air Fryer Option: Preheat air fryer to 180°C, brush spring rolls with oil, air fry for 12–15 minutes.

• Add Protein: Tofu, paneer, or cooked noodles can be added to the filling.

• Spicy Version: Add crushed red chili flakes or extra chili sauce to the filling.

❓ Frequently Asked Questions (FAQs)

Q1: Can I make spring rolls ahead of time?
Yes! Prepare and freeze them uncooked for later use. Just fry or bake when needed.

Q2: How to keep spring rolls crispy?
Fry on medium-high heat and do not overcrowd the pan. Serve immediately.

Q3: Are spring rolls vegan?
Yes, if you avoid egg-based wrappers and use plant-based sauces.

Q4: Can I make gluten-free spring rolls?
Use gluten-free wrappers and tamari (instead of soy sauce) for a GF version.

Q5: What sauces go well with spring rolls?
Serve with sweet chili sauce, Schezwan sauce, or hot garlic chutney.

📝 Interesting Facts

This Vegetable Spring Rolls Recipe is a total crowd-pleaser. With its crispy wrapper, flavorful stir-fried filling, and street-style vibes, it’s the perfect Indo-Chinese appetizer to impress your guests or family. Whether you deep-fry, bake, or air fry them, they are a crunchy, spicy, and satisfying snack.

Add these homemade spring rolls to your party menu or tea-time cravings—you’ll love the results!

🌶️ Chilli Chicken Recipe | Indo-Chinese Chilli Chicken at Home

Chilli Chicken is one of the most iconic and popular dishes in Indo-Chinese cuisine. With its spicy, tangy, and slightly sweet flavor profile, it’s a favorite starter at restaurants and street stalls across India. Whether dry or with gravy, this crispy chicken dish pairs beautifully with fried rice, Hakka noodles, or as a spicy appetizer.

🛒 Ingredients for Chilli Chicken

🍗 For Marinating Chicken:

• Boneless chicken – 500g (cut into bite-sized cubes)

• Cornflour – 3 tbsp

• All-purpose flour (maida) – 2 tbsp

• Ginger garlic paste – 1 tbsp

• Red chili powder – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Egg – 1 (optional, for crispiness)

• Water – as needed to make thick batter

• Oil – for deep frying

🥬 For Sauce:

• Oil – 1.5 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Green chilies – 2 (slit or chopped)

• Onion – 1 (cubed)

• Capsicum – 1 (cubed)

• Soy sauce – 1 tbsp

• Red chili sauce – 1 tbsp

• Green chili sauce – 1 tsp

• Tomato ketchup – 1 tbsp

• Vinegar – 1 tsp

• Cornflour slurry – 1 tsp cornflour mixed in 2 tbsp water (for gravy version)

• Spring onion greens – 2 tbsp (for garnish)

• Salt and pepper – to taste

👨‍🍳 Make Chilli Chicken – Step-by-Step Instructions

🔹 Step 1: Marinate & Fry the Chicken

1. In a mixing bowl, combine chicken, cornflour, maida, ginger-garlic paste, red chili powder, pepper, salt, and egg.

2. Add water to make a thick coating batter.

3. Heat oil in a pan and deep fry the chicken pieces in batches until golden and crispy.

4. Drain on paper towels.

✅ Crispy chicken is the heart of this dish. Make sure oil is medium-hot to cook them evenly and keep them juicy inside.

🔹 Step 2: Prepare the Sauce

1. Heat 1.5 tbsp oil in a wok. Add chopped garlic, ginger, and green chilies. Sauté until aromatic.

2. Add cubed onions and capsicum. Stir-fry on high heat for 2–3 minutes to retain the crunch.

3. Add soy sauce, chili sauces, ketchup, and vinegar. Mix well.

4. Adjust seasoning with salt and pepper.

5. For gravy version: add cornflour slurry and cook until sauce thickens slightly.

6. Add fried chicken pieces. Toss well so they are coated evenly with sauce.

7. Garnish with spring onion greens.

📝 You can control spice level by adjusting the chili sauce and green chilies.

🍽 Best Occasions to Serve Chilli Chicken

• Weekend Dinner – Paired with fried rice or noodles.

• Party Appetizer – A showstopper starter at gatherings.

• Tiffin or Lunchbox Special – Delicious even when packed.

• Game Night Snack – Crunchy, spicy bites everyone loves.

• Festive Celebrations – Great for Holi, Diwali, or birthdays.

📦 Storage Tips

• Store leftovers in an airtight container in the fridge for 1–2 days.

• Reheat in a pan with a splash of water to retain moisture.

• Fried chicken pieces (before adding sauce) can be frozen for up to 2 weeks.

📊 Nutrition Facts (Per Serving – Approx. 200g)

🥗 To make it healthier, skip deep-frying and air-fry or bake the chicken pieces instead.

💡 Tips & Variations

• Crispier Version: Double fry the chicken for extra crunch.

• Chilli Chicken Dry: Skip cornflour slurry and keep the sauce thick and minimal.

• Chilli Chicken Gravy: Add more slurry and ½ cup water for a saucy version.

• Add Heat: Use Schezwan sauce or crushed red pepper for spicy chilli chicken.

• Use Bone-In Chicken: Though boneless is preferred, bone-in chicken works too for rustic flavor.

• Make it Healthier: Stir-fry chicken instead of deep frying.

❓ Frequently Asked Questions (FAQs)

Q1: Can I make chilli chicken without egg?
Yes. Egg helps make it crisp, but it’s optional. You can increase cornflour for similar results.

Q2: Can I use air fryer instead of deep frying?
Absolutely! Air fry at 180°C for 15–20 minutes until crisp, turning halfway.

Q3: Is chilli chicken spicy?
Yes, it’s mildly to moderately spicy. Adjust chili sauce and green chilies per taste.

Q4: What’s the difference between dry and gravy chilli chicken?
Dry is served as an appetizer, gravy version has sauce and goes well with rice/noodles.

📝 Interesting Facts

This Chilli Chicken Recipe delivers the same taste you’d expect from your favorite restaurant-style Indo-Chinese dish, right in your home kitchen. Crispy on the outside, juicy inside, and bursting with bold flavors, it’s the ultimate chicken dish to satisfy your spicy cravings. Whether you’re looking for an easy chicken dinner, street food-style starter, or weekend indulgence, this is one recipe you’ll want to save and repeat.

Serve it hot with Hakka noodles, fried rice, or enjoy it solo as a fiery snack.

🔥 Dragon Chicken Recipe | Restaurant-Style Dragon Chicken at Home

Dragon Chicken is a fiery Indo-Chinese fusion dish that’s a favorite among lovers of spicy and flavorful chicken recipes. With bold flavors, crispy fried chicken, crunchy vegetables, and a hot, tangy sauce, this spicy chicken recipe is perfect for those who crave restaurant-style Indo-Chinese food at home.

🛒 Ingredients for Dragon Chicken

For Marinating & Frying Chicken:

• Boneless chicken – 500g (sliced into thin strips)

• Cornflour – 3 tbsp

• All-purpose flour (maida) – 2 tbsp

• Egg – 1

• Red chili powder – 1 tsp

• Ginger garlic paste – 1 tbsp

• Soy sauce – 1 tsp

• Salt – to taste

• Oil – for deep frying

For the Dragon Sauce:

• Oil – 1.5 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Dried red chilies – 4–5 (broken)

• Onion – 1 (sliced)

• Capsicum – 1 (sliced)

• Red chili sauce – 1 tbsp

• Tomato ketchup – 2 tbsp

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp

• Honey or sugar – 1 tsp (optional for balance)

• Spring onion greens – 2 tbsp (for garnish)

• Roasted cashews – 10–12 (optional, for crunch)

👨‍🍳 Make Dragon Chicken – Step-by-Step Instructions

🔹 Step 1: Marinate & Fry the Chicken

1. In a large bowl, combine sliced boneless chicken with cornflour, maida, ginger garlic paste, red chili powder, soy sauce, salt, and egg.

2. Mix well to coat each piece. Let it rest for 15–20 minutes.

3. Heat oil in a deep pan and fry the chicken strips in small batches until golden and crispy.

4. Drain on paper towels and keep aside.

✅ Use thinly sliced chicken strips for that classic dragon chicken look and crispy texture.

🔹 Step 2: Prepare the Dragon Sauce

1. In a wok, heat 1.5 tbsp oil. Add dried red chilies, chopped garlic, and ginger.

2. Sauté until fragrant, then add onions and capsicum. Stir-fry for 2–3 minutes on high heat.

3. Add chili sauce, ketchup, soy sauce, vinegar, and honey/sugar (optional). Mix well.

4. Toss in the fried chicken strips. Stir to coat evenly in the spicy dragon sauce.

5. Add roasted cashews for extra crunch (optional).

6. Garnish with spring onion greens and serve hot.

🔥 Dragon Chicken is known for its bold flavor and deep red color. Adjust spice levels to your liking.

🍽 Best Occasions to Serve Dragon Chicken

• Dinner Parties – A sizzling starter everyone talks about

• Weekend Treats – Spice up your Saturday night

• Festivals & Celebrations – Serve this Indo-Chinese favorite at Diwali, Holi, or birthdays

• Movie Night Snacks – Perfect with a fizzy drink

• Quick Weeknight Dinner – Pair with Hakka noodles or fried rice

📦 Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat in a pan over medium heat with a splash of water to revive the sauce.

• Avoid microwaving as it may make the chicken soggy.

📊 Nutrition Facts (Approximate per serving – 200g)

🥗 To make a healthier version, pan-fry or air-fry the chicken instead of deep-frying.

💡 Expert Tips & Variations

• Double Fry Chicken: For extra crispiness like restaurants.

• Gravy Version: Add ¼ cup water + 1 tsp cornflour slurry to make a semi-gravy dish.

• Cashew Crunch: Roasted cashews add texture and richness.

• No Egg Option: Skip egg and add 1 tbsp yogurt or water to bind the marinade.

• Color Tip: Add Kashmiri red chili powder for color without too much heat.

• Healthier Choice: Bake or air-fry the chicken for a low-oil recipe.

❓ Frequently Asked Questions

Q1: Is Dragon Chicken very spicy?
Yes, it is typically a spicy Indo-Chinese chicken dish, but you can adjust the red chilies and sauces to make it milder.

Q2: Can I make Dragon Chicken without deep frying?
Absolutely! You can air fry or shallow fry the marinated chicken strips.

Q3: Can I use bone-in chicken for this recipe?
This dish is best with boneless chicken as it cooks faster and absorbs sauce better.

Q4: What can I pair with Dragon Chicken?
Serve with fried rice, Hakka noodles, or enjoy as a spicy chicken starter.

📝 Interesting Facts

Dragon Chicken is more than just a spicy chicken recipe — it’s a flavor-packed Indo-Chinese experience that brings restaurant-style deliciousness straight to your home kitchen. Crispy, saucy, and irresistibly bold, this recipe is sure to be a family favorite.

So the next time you’re craving street-style Chinese food, skip the takeout and whip up this sizzling Dragon Chicken dry recipe in under 30 minutes. Serve hot, enjoy the heat, and let the compliments roll in!

🌶️ Chilli Potato Recipe | Crispy Street-Style Honey Chilli Potato at Home

Looking for a quick, spicy, and mouth-watering Indo-Chinese snack? This Chilli Potato Recipe is your perfect answer! Whether you love crispy chilli potato, honey chilli potato, or the classic street style chilli potato, this versatile dish is a favorite across Indian households and food courts.

With a blend of crispy fried potato fingers tossed in a spicy, tangy, and slightly sweet sauce, this is one of the most popular Indo-Chinese starters. This guide will show you how to make restaurant-style chilli potato at home using pantry-friendly ingredients.

📝 Ingredients for Chilli Potato

🥔 For Crispy Potatoes:

• Potatoes – 3 large (cut into thin fingers like French fries)

• Cornflour – 4 tbsp

• All-purpose flour (maida) – 2 tbsp

• Red chili powder – ½ tsp

• Salt – to taste

• Water – as needed (for batter)

• Oil – for deep frying

🌶️ For the Sauce:

• Oil – 1 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Green chilies – 2 (slit)

• Onion – 1 (sliced thin)

• Capsicum – 1 (sliced)

• Red chili sauce – 1 tbsp

• Tomato ketchup – 2 tbsp

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp

• Honey – 1 tbsp (for honey chilli potato version)

• Cornflour slurry – 1 tsp cornflour + 2 tbsp water (optional for glossy finish)

• Salt – to taste

• Spring onion greens – for garnish

• Sesame seeds – 1 tsp (to garnish)

👨‍🍳 Make Chilli Potato (Step-by-Step)

🔹 Step 1: Prepare & Fry the Potatoes

1. Peel and slice the potatoes into long, thin sticks.

2. Soak them in cold water for 15 minutes to remove starch.

3. Drain and pat dry using a kitchen towel.

4. In a bowl, mix cornflour, maida, red chili powder, and salt. Add water gradually to form a semi-thick batter.

5. Coat potato sticks in the batter evenly.

6. Heat oil and deep-fry potatoes in small batches until golden and crispy.

7. Set them aside on tissue paper to absorb excess oil.

✅ Double fry for extra crispiness, just like street-style chilli potato.

🔹 Step 2: Make the Chilli Sauce

1. Heat 1 tbsp oil in a wok or large pan.

2. Add chopped garlic, ginger, and green chilies. Sauté for a minute.

3. Add sliced onions and capsicum. Stir-fry on high flame for 1–2 minutes.

4. Add red chili sauce, ketchup, soy sauce, vinegar, and a little salt.

5. Mix well and add honey to balance the flavors (for honey chilli potato).

6. Add cornflour slurry if you want a slightly sticky and glossy texture.

7. Add the fried potatoes and toss well until every piece is coated in sauce.

🔥 Ensure high flame cooking for the real Indo-Chinese touch.

🔹 Step 3: Garnish and Serve

1. Sprinkle sesame seeds and garnish with chopped spring onion greens.

2. Serve hot as a snack or as a side with noodles or fried rice.

🎉 Best Occasions to Serve Chilli Potato

• House parties – A hit among both kids and adults

• Evening snacks – Pair with masala chai or soft drinks

• Movie nights – Make it spicy and crunchy for binge sessions

• Festivals or birthdays – Add it to your Indo-Chinese starter menu

• Potluck or tiffin – Prepare dry version for easy packing

📦 Storage & Reheating Tips

• Best served fresh and hot for crispiness.

• To reheat, use an oven or air fryer to revive the crunch.

• Avoid microwaving—it softens the crisp coating.

🧠 Pro Tips for Perfect Chilli Potato

• Double frying makes it extra crispy like in restaurants.

• Use Kashmiri chili powder for color without excess heat.

• Add honey only at the end to prevent burning.

• For a healthier version, use air-fried or oven-baked potatoes.

• Keep the sauce semi-dry for party snacks and thicker consistency.

🧮 Nutrition Facts (Per Serving – Approx. 200g)

🥗 For a lower-calorie version, reduce oil and skip cornflour slurry.

❓ Frequently Asked Questions (FAQ)

Q: Is chilli potato the same as honey chilli potato?
A: The base is similar, but honey chilli potato includes honey in the sauce, giving it a slightly sweet flavor.

Q: Can I bake or air-fry the potatoes instead of deep frying?
A: Yes! Toss the potato fingers in oil and bake at 200°C for 25–30 minutes, or use an air fryer for a crispier and healthier option.

Q: Can I make this recipe in advance?
A: You can fry the potatoes and prepare the sauce separately. Toss them together right before serving.

💬 Interesting Facts

Whether you’re craving a crispy Indo-Chinese starter, looking for a spicy potato snack, or preparing a party appetizer, this Chilli Potato Recipe is a must-try. It’s quick, easy, full of flavor, and brings the street food experience right to your kitchen.

Serve it with Hakka noodles, fried rice, or enjoy it solo—it’s addictive either way!

🧀 Paneer Manchurian Recipe | Restaurant-Style Dry Paneer Manchurian at Home

If you love Indo-Chinese cuisine, then this Paneer Manchurian Recipe is a must-try! With its crispy fried paneer cubes tossed in a bold, spicy, and tangy Manchurian sauce, it’s one of the most popular vegetarian Indo-Chinese starters served in restaurants, food courts, and street-side Indo-Chinese stalls across India.

Whether you’re preparing dry paneer Manchurian for snacks or opting for a gravy-style Manchurian to pair with fried rice or noodles, this dish delivers a flavor-packed experience.

📝 Ingredients

For Paneer Frying:

• Paneer – 250g (cut into cubes)

• Cornflour – 3 tbsp

• All-purpose flour (maida) – 2 tbsp

• Black pepper – ½ tsp

• Salt – to taste

• Water – as needed to make batter

• Oil – for deep frying

For Manchurian Sauce:

• Oil – 1 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (finely chopped)

• Green chilies – 2 (slit or chopped)

• Onion – 1 small (cubed or chopped)

• Capsicum (green bell pepper) – ½ (cubed)

• Red chili sauce – 1 tbsp

• Soy sauce – 1 tbsp

• Tomato ketchup – 2 tbsp

• Vinegar – 1 tsp

• Cornflour slurry – 1 tsp cornflour + 2 tbsp water (optional)

• Salt – to taste

• Spring onion greens – for garnish

• Crushed black pepper – to taste

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare and Fry Paneer

1. In a bowl, combine cornflour, maida, salt, pepper, and water to make a thick batter.

2. Coat each paneer cube evenly with the batter.

3. Heat oil in a deep pan and fry the coated paneer cubes on medium-high heat until golden and crispy.

4. Drain on kitchen paper to remove excess oil.

✅ For a healthier version, paneer can be air-fried or shallow-fried.

🔹 Step 2: Make the Manchurian Sauce

1. Heat 1 tbsp oil in a wok or large pan.

2. Add finely chopped garlic, ginger, and green chilies. Sauté for 30 seconds.

3. Add onions and capsicum. Stir-fry for 2 minutes on high flame.

4. Mix in red chili sauce, soy sauce, tomato ketchup, vinegar, and a pinch of salt.

5. Stir well. Add cornflour slurry if you want a slightly sticky texture.

6. Toss the fried paneer cubes into the sauce and stir until well coated.

7. Add crushed black pepper for heat and adjust salt.

8. Garnish with spring onion greens and serve hot.

🔥 Use high heat for authentic Indo-Chinese flavor.

🍽️ When to Serve Paneer Manchurian

This Indo-Chinese classic is perfect for:

• Parties & get-togethers – A hit vegetarian appetizer.

• Evening snacks – Enjoy with a hot cup of chai or cold drink.

• Festive occasions – Paneer starters are always in demand.

• Starter for Indo-Chinese meals – Pairs well with Hakka noodles or fried rice.

• Lunchbox special – Kids love the dry version.

🍛 Variation: Paneer Manchurian Gravy

If you prefer the gravy version:

• Add 1 cup of water or vegetable stock after the sauces.

• Increase the cornflour slurry to 2 tsp to thicken the sauce.

• Let it simmer for 2–3 minutes before adding the fried paneer.

🍜 Serve hot with steamed rice or Chinese fried rice.

🧠 Expert Tips for Perfect Paneer Manchurian

• Use fresh, soft paneer for best texture. You can even soak paneer cubes in warm water for 5 minutes if using store-bought.

• Double frying the paneer gives an extra crisp bite.

• Stir-fry vegetables on high heat to retain crunch and color.

• Always add fried paneer just before serving to keep it crisp.

• Make it gluten-free by replacing maida with rice flour or chickpea flour.

🧮 Nutrition Facts (Per Serving – Approx. 200g)

🥗 For a healthier recipe, use paneer made from toned milk and pan-fry instead of deep frying.

❓ FAQ: Frequently Asked Questions

Q: Can I make this with tofu instead of paneer?
A: Yes! Tofu Manchurian is a great vegan alternative.

Q: How do I make it ahead for a party?
A: Fry the paneer and prep the sauce in advance. Toss them together just before serving to keep the paneer crispy.

Q: Can I skip capsicum and onion?
A: While they add crunch and flavor, you can skip or replace them with other veggies like carrots or cabbage.

💬 Interesting Facts

This dry paneer Manchurian recipe is the perfect fusion starter, blending Chinese sauces with Indian spices. Whether you’re cooking for guests or making an indulgent evening snack, this restaurant-style spicy paneer dish never disappoints.

With bold flavors, crispy texture, and easy-to-find ingredients, homemade paneer Manchurian is a delightful alternative to popular dishes like Gobi Manchurian or chilli paneer.

So, next time you’re craving something crispy, spicy, and utterly satisfying—try this Paneer Manchurian recipe and impress everyone at the table!

🍋 Lemon Chicken Recipe | Easy & Juicy Restaurant-Style Lemon Chicken

If you’re craving something tangy, zesty, and delicious, this Lemon Chicken Recipe is exactly what you need! With golden crispy chicken coated in a glossy, citrusy lemon sauce, it is one of the most popular chicken recipes in Asian, Indian, and global cuisines. Whether you’re looking for an easy lemon chicken stir fry, a Chinese-style lemon chicken, or a healthy lemon chicken dinner idea, this recipe delivers in flavor, texture, and simplicity.

📝 Ingredients

For Marinated Chicken:

• Boneless chicken breast or thigh – 500g (cut into bite-sized pieces)

• Cornflour – 3 tbsp

• All-purpose flour (maida) – 2 tbsp

• Black pepper – ½ tsp

• Salt – to taste

• Egg – 1

• Oil – for frying

For Lemon Sauce:

• Fresh lemon juice – 4 tbsp

• Lemon zest – 1 tsp

• Honey or sugar – 1.5 tbsp

• Garlic – 1 tbsp (minced)

• Soy sauce – 1 tbsp

• Water – ½ cup

• Cornflour slurry – 1 tsp cornflour mixed with 2 tbsp water

• Salt – to taste

• Spring onions – for garnish

• Lemon slices – optional for decoration

👨‍🍳 Make Lemon Chicken (Step-by-Step)

🔹 Step 1: Marinate and Fry the Chicken

1. In a bowl, mix chicken pieces with cornflour, all-purpose flour, salt, pepper, and egg to coat well.

2. Heat oil in a deep frying pan or wok.

3. Fry the chicken in batches on medium-high heat until golden and crispy.

4. Drain on paper towels and keep aside.

✅ For a healthy lemon chicken recipe, air-fry or bake the chicken instead.

🔹 Step 2: Prepare the Tangy Lemon Sauce

1. In a small bowl, mix lemon juice, soy sauce, honey (or sugar), and cornflour slurry.

2. Heat 1 tbsp oil in a pan and sauté minced garlic until aromatic.

3. Pour in the lemon sauce mixture and bring it to a boil.

4. Let it simmer for 2–3 minutes until it thickens slightly into a glossy sauce.

🔹 Step 3: Combine Chicken and Sauce

1. Add the crispy chicken to the sauce and toss well until evenly coated.

2. Add lemon zest and adjust seasoning if needed.

3. Garnish with chopped spring onions and lemon slices before serving.

🍽️ Serve hot with steamed rice, fried rice, or stir-fried noodles.

🕑 Serving Occasions

This juicy and flavorful lemon chicken dish is ideal for:

• Weeknight dinners – Quick, healthy, and delicious.

• Party appetizers – Serve as crispy lemon chicken bites.

• Lunchbox meals – Pairs well with rice or salad.

• Weekend indulgence – Great alternative to restaurant takeout.

• Fitness meals – Use grilled chicken and minimal oil for a lean version.

🧮 Nutrition Facts (Per Serving – Approx. 250g)

🥗 Reduce oil and sugar for a diabetic- and weight-loss-friendly version.

❓ Frequently Asked Questions

Q1. Can I make lemon chicken without frying?

Yes! You can grill, bake, or air-fry the chicken and still toss it in the lemon sauce.

Q2. Can I use lime instead of lemon?

Lime gives a more intense tartness. Lemon is preferred, but lime works too.

Q3. Is lemon chicken Chinese or Indian?

It’s a fusion Indo-Chinese dish that originated from Asian flavors but is now popular in Indian households and restaurants.

Q4. Can I store lemon chicken for later?

Yes. Refrigerate for up to 2 days. Reheat in a pan to regain the sauce’s consistency.

💡 Tips to Perfect Your Lemon Chicken

• Use fresh lemon juice – bottled juice lacks natural zest.

• Don’t overcook the sauce – lemon can turn bitter if cooked too long.

• Want more sauce? Double the lemon sauce ingredients.

• For crispier results, double-fry the chicken.

• Add sesame seeds for extra flavor and visual appeal.

📝 Interesting Facts

This easy and delicious lemon chicken recipe is the perfect mix of sweet, sour, and savory. Whether you’re making a quick meal for your family or entertaining guests, this crispy homemade lemon chicken is sure to become a favorite. With a balance of zesty lemon sauce, juicy fried chicken, and bold Asian flavors, it’s a go-to dish for any occasion.

🍚 Chicken Fried Rice Recipe | Quick & Easy Restaurant-Style Fried Rice

Chicken Fried Rice is one of the most loved Asian chicken recipes across the globe. Packed with tender chicken, scrambled eggs, colorful veggies, and aromatic sauces tossed into perfectly stir-fried rice—this dish is a delicious one-pot meal that you can whip up in minutes. Whether you’re craving a Chinese chicken fried rice, Indian-style fried rice, or healthy meal prep chicken rice, this recipe checks every box!

📝 Ingredients

🔹 For Fried Rice:

• Cooked rice (preferably day-old, long grain or basmati) – 3 cups

• Boneless chicken breast/thigh – 250g (cut into small cubes)

• Eggs – 2

• Onion – 1 small (finely chopped)

• Carrot – ½ cup (finely diced)

• Capsicum (green bell pepper) – ½ cup (sliced)

• Spring onions – ½ cup (chopped, both white and green parts)

• Garlic – 1 tbsp (finely chopped)

• Soy sauce – 1 tbsp

• Green chili sauce – 1 tsp

• Vinegar – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Oil (vegetable or sesame) – 2–3 tbsp

👨‍🍳 Make Chicken Fried Rice – Step-by-Step

🔸 Step 1: Prepare the Chicken

1. Heat 1 tbsp oil in a wok or large pan over high heat.

2. Add chicken pieces with a pinch of salt and pepper.

3. Stir-fry for 4–5 minutes until the chicken is fully cooked and slightly browned.

4. Remove and set aside.

💡 Using leftover grilled chicken or roast chicken works great too!

🔸 Step 2: Scramble the Eggs

1. In the same pan, add a little oil and crack in two eggs.

2. Scramble them quickly over medium-high heat.

3. Once done, remove and set aside with the chicken.

🔸 Step 3: Stir-Fry the Vegetables

1. Add more oil if needed, then sauté garlic until aromatic.

2. Add onions, carrots, and capsicum.

3. Stir-fry on high heat for 2–3 minutes to retain crunch.

🔸 Step 4: Combine All Ingredients

1. Add the cooked rice and toss with veggies for 1–2 minutes.

2. Mix in cooked chicken, scrambled eggs, soy sauce, chili sauce, vinegar, salt, and pepper.

3. Stir everything well for another 2–3 minutes to allow flavors to blend.

🔸 Step 5: Garnish and Serve

• Turn off the heat and garnish with chopped green onions.

• Serve hot with chili garlic sauce or a side of sweet corn soup.

🕑 Best Occasions to Serve Chicken Fried Rice

This dish is ideal for:

• Quick weekday dinners

• Lunchbox meals for kids and adults

• Weekend takeout alternative

• Party potlucks and gatherings

• Meal prep for busy schedules

Whether you’re preparing a cozy family dinner or looking for a high-protein, one-bowl meal, this recipe is a winner!

🧮 Nutrition Facts (Per Serving – 1½ cups approx.)

✅ For a lower-calorie version, use brown rice and less oil.

❓ Frequently Asked Questions

Q1. Can I use freshly cooked rice?

You can, but day-old refrigerated rice gives the best texture as it’s less sticky.

Q2. Is chicken fried rice healthy?

Yes! It’s high in protein and customizable. Use minimal oil, lean meat, and add veggies to boost nutrition.

Q3. Can I make chicken fried rice ahead of time?

Absolutely. It’s great for meal prep and stays good in the fridge for up to 3 days.

Q4. What sauces are best for chicken fried rice?

Soy sauce, vinegar, and a dash of chili sauce are standard. You can also try hoisin or oyster sauce for depth.

💡 Pro Tips for the Best Fried Rice

• Always use cold, pre-cooked rice to avoid sogginess.

• High heat cooking is essential to get that smoky, “wok hei” flavor.

• Don’t overcrowd the pan — work in batches if necessary.

• Chop all ingredients in advance for smooth stir-frying.

• Add a pinch of sugar to balance sauces, especially if using spicy chili sauce.

📝 Interesting Facts

This easy chicken fried rice recipe is not only budget-friendly and quick to make but also satisfies cravings for a restaurant-style Chinese meal at home. With just a handful of pantry staples and fresh ingredients, you can have a protein-packed, one-pot chicken meal on the table in under 30 minutes.

Perfect for beginners and seasoned cooks alike, this homemade fried rice with chicken and egg is a guaranteed crowd-pleaser. Serve it with soups, Manchurian, or just on its own—it’s that good!

🌶️ Schezwan Fried Rice Recipe | Indo-Chinese Spicy Fried Rice

Schezwan Fried Rice is a bold and flavorful Indo-Chinese fried rice recipe made with a fiery schezwan sauce, colorful veggies, aromatic garlic, and optional protein like paneer or chicken. Perfect for spice lovers, this street-style schezwan rice is quick to whip up and absolutely satisfying. It’s one of the most popular choices in Indian-Chinese restaurants and food stalls.

🛒 Ingredients

🔸 For Fried Rice:

• Cooked long grain rice (preferably a day old) – 3 cups

• Oil (vegetable or sesame oil) – 2 tbsp

• Garlic – 1 tbsp (finely chopped)

• Ginger – 1 tsp (grated)

• Onion – 1 small (sliced)

• Carrot – ¼ cup (julienned)

• Capsicum (green bell pepper) – ¼ cup (sliced)

• Cabbage – ¼ cup (shredded)

• Spring onions – ¼ cup (chopped, green and white parts)

• Soy sauce – 1 tsp

• Vinegar – 1 tsp

• Salt – to taste

• Black pepper – ½ tsp

• Red chili flakes – ½ tsp (optional)

🔸 For Schezwan Sauce (Homemade or Store-bought):

• Schezwan chutney or sauce – 3 tbsp
  (Use homemade for authentic flavor or Ching’s Schezwan Chutney for convenience.)

🍽️ Optional Add-Ins:

• Paneer cubes or tofu – ½ cup (for protein)

• Cooked shredded chicken – ½ cup (for non-veg version)

• Mushrooms or baby corn – ¼ cup

👨‍🍳 Make Schezwan Fried Rice – Step-by-Step Instructions

🔹 Step 1: Prep the Rice

• Use cold cooked rice, ideally prepared the previous day. This helps prevent the rice from turning mushy while stir-frying.

💡 Tip: If using freshly cooked rice, spread it on a plate and cool it completely before using.

🔹 Step 2: Stir-Fry Vegetables

1. Heat oil in a large wok or pan over high heat.

2. Add chopped garlic and grated ginger. Sauté for 30 seconds until fragrant.

3. Toss in onions, carrots, capsicum, and cabbage.

4. Stir-fry on high flame for 2–3 minutes. Keep the vegetables crunchy for street-style texture.

🔹 Step 3: Add Sauce and Seasoning

1. Add schezwan sauce, soy sauce, vinegar, salt, black pepper, and chili flakes.

2. Stir quickly so the vegetables get evenly coated with the spicy sauce.

🔹 Step 4: Mix in the Rice

1. Add the cold cooked rice and gently mix with the veggies and sauce.

2. Toss on high heat for 2–3 minutes until everything is well combined and the rice absorbs the flavors.

3. Add chopped spring onion greens and toss again.

🔹 Step 5: Serve Hot

• Serve schezwan fried rice hot with accompaniments like Gobi Manchurian, Paneer Chili, or Hot and Sour Soup.

🕑 Best Occasions to Serve Schezwan Fried Rice

• 🌙 Weeknight dinner when you want something fast and flavorful

• 🍱 Lunchbox for school or office – pack it with some dry Manchurian

• 🥳 Party or potluck – always a crowd favorite

• 🍛 Weekend Chinese meals at home – pair with gravy dishes

• 🍽️ Street food-themed evenings

This recipe is ideal for both veg and non-veg versions, and it’s easy to scale up for gatherings.

🧮 Nutrition Facts (Per Serving – Approx. 1.5 cups)

✅ For a healthier version, use brown rice and reduce oil quantity.

🌱 Vegan & Gluten-Free Option

• Use gluten-free soy sauce and skip paneer/chicken.

• Add tofu or mushrooms for a hearty vegan protein boost.

❓ FAQs About Schezwan Fried Rice

Q1. Can I use store-bought schezwan sauce?

Yes! Brands like Ching’s, Smith & Jones, or Homemade-style sauces work well. Adjust spice levels accordingly.

Q2. Is schezwan fried rice spicy?

Yes, it’s moderately spicy. Reduce the amount of schezwan sauce or skip chili flakes to make it milder.

Q3. Can I make it ahead of time?

Yes. Store in an airtight container and reheat with a few drops of oil or splash of water in a hot pan for best texture.

Q4. What to serve with schezwan rice?

Serve it with Gobi Manchurian, Paneer Chili, Schezwan Chicken, or Sweet Corn Soup.

🔥 Chef’s Tips for Best Results

• Use a wok or large pan for tossing rice quickly without sticking.

• Cook on high flame for that classic Indo-Chinese “wok hei” flavor.

• Don’t overcook vegetables — they should be slightly crunchy.

• Use good quality long-grain rice or jasmine rice for fragrance.

📝 Interesting facts

This Schezwan Fried Rice recipe is spicy, smoky, and absolutely irresistible. Whether you’re looking for a quick dinner, street-style Indo-Chinese fix, or lunchbox favorite, this dish is your answer. Customizable, budget-friendly, and loaded with umami, it’s a must-try for all fried rice lovers!