Ultimate Street-Style Soya Chilli Recipe | Juicy Inside, Crispy Outside

If you’re craving a spicy, restaurant-style Indo-Chinese snack that’s full of flavor and crunch, this Street-Style Soya Chilli is a must-try! It’s juicy from the inside, crispy from the outside, and bursting with bold street flavors. Made easily on your home gas stove—this recipe will rival any restaurant dish!

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🧂 Ingredients

To Boil Soya Chunks:

• 2 cups (100g) Soya Chunks
• 1 tbsp Salt
• 1 tbsp Sugar
• 1 tbsp Vinegar
• 1 Garlic clove (finely chopped)
• 1 tsp Ginger (finely chopped)
• Coriander stems (from 1 bunch)

For the Marinade & Coating:

• 1 tbsp Ginger-Garlic paste
• 1 tbsp Red Chilli Sauce
• ½ tsp Salt
• ½ tsp Aromat Powder (or MSG/yeast extract)
• ¼ tsp Black Pepper
• 3–4 tbsp Cornstarch (add gradually)
• 1 tbsp All-Purpose Flour (Maida)

For the Stir-Fry Sauce:

• 1 tbsp Oil
• 1 tbsp Garlic (finely chopped)
• 1 tbsp Ginger (finely chopped)
• 1 Onion (sliced triangular)
• 1 Capsicum (triangular slices – use green, red, yellow as desired)
• 2 tbsp Spring Onion white (chopped)
• 1 tbsp Soy Sauce
• 1 tbsp Red Chilli Sauce
• 1 tbsp Tomato Ketchup
• 1 tbsp Vinegar
• ½ cup Water
• ½ tsp Salt
• ½ tsp Black Pepper
• ½ tsp Aromat or MSG (optional)
• 1 tbsp Cornstarch slurry (1 tbsp cornstarch mixed in 2 tbsp water)
• Spring onion greens & coriander for garnish

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🔥 How to Make Juicy & Crispy Soya Chilli

Step 1: Boil the Soya with Flavor

1. Rinse soya chunks well. In a pan, boil water and add salt, sugar, coriander stems, chopped garlic, ginger, and vinegar.
2. Once boiling, add soya chunks and cook for 2–3 minutes until they puff up.
3. Strain and let them cool completely.

Pro Tip: Squeeze only lightly—leave a little water inside to keep soya juicy and flavorful.

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Step 2: Prepare Coating for Crispy Texture

1. In a bowl, mix boiled soya chunks with ginger-garlic paste, chilli sauce, salt, pepper, and aromat powder.
2. Gradually add cornstarch (1 tbsp at a time) and mix gently.
3. Add 1 tbsp maida at the end for perfect coating consistency.

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Step 3: Deep Fry Until Golden & Crispy

1. Heat oil on high flame. Fry coated soya for 3–4 minutes until golden and crisp.
2. Remove on tissue. You’ll get a perfect crispy outer layer with soft, juicy center.

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Step 4: Make the Tangy-Spicy Stir-Fry Sauce

1. In a thin steel or iron wok, heat oil until lightly smoking.
2. Add garlic & ginger – sauté 10 seconds.
3. Add chopped onion (bulb and slices), capsicum, and stir-fry on high flame for 30 seconds.
4. Add all sauces – soy, chilli, vinegar, ketchup – and sauté for 30 seconds.
5. Add water, salt, pepper, and aromat.
6. Stir in cornstarch slurry to thicken the sauce slightly.
7. Turn off the gas once sauce thickens – this prevents sogginess.

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Step 5: Combine and Toss

1. Add fried soya chunks to the pan along with chopped coriander and spring onion greens.
2. Toss everything until well coated with sauce.

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✅ Result:

• Juicy, flavorful, and spicy soya chunks with that signature street-style crisp coating.
• Tastes even better than restaurant versions!
• Serve hot with fried rice, noodles, or as a standalone starter.

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