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Honey Pepper Soya Chunks

Honey Pepper Soya Chunks

Honey Pepper Soya Chunks is a flavorful, protein-rich Indo-Chinese dish featuring crispy fried soya chunks tossed in a sweet and spicy sauce made with honey, chili sauce, and aromatic vegetables. It's a popular vegetarian appetizer or snack known for its crunchy texture and bold taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Saffola Soya Chunks cooked (boiled and squeezed dry): 240 g (8.5 oz)
  • 2-3 tbsp Corn flour: 24-36 g 0.8-1.3 oz
  • Oil for deep frying: 1 cup 240 ml
  • 1 tbsp Oil: 15 ml
  • 2 tbsp Garlic finely chopped: 10 g (0.35 oz)
  • 1 Onion finely chopped: 120 g (4.2 oz)
  • 3 Green chillies: 15 g 0.5 oz
  • ¼ cup Capsicum: 60 ml 2.1 oz
  • 1 tbsp Sriracha/Chili sauce: 15 ml
  • 1 tsp Soya sauce: 5 ml
  • 1 tbsp Ketchup: 15 ml
  • 1 tsp Vinegar: 5 ml
  • ½ tsp Salt: 2.5 g
  • ½ tsp Black pepper powder: 2.5 g
  • 1 tsp Sugar: 5 g
  • few greens of Spring onion chopped: 10 g (0.35 oz)
  • 2 tbsp Sesame seeds roasted: 20 g (0.7 oz)

Equipment

  • Deep frying pan or kadhai
  • Slotted spoon
  • Mixing bowls
  • Measuring spoons and cups
  • Cutting board and knife
  • Saucepan for boiling soya chunks

Method
 

  1. Soak the soya chunks in water for 10–15 minutes, then boil them with 1 tsp salt for 5–7 minutes until soft. Drain and squeeze out all water completely to ensure they are dry.
  2. Coat the dry soya chunks with 1 tbsp cornflour, then apply a second coat with another 1 tbsp cornflour to ensure a crisp texture.
  3. Heat oil in a deep pan and deep fry the soya chunks in batches until golden and crisp. Remove and drain on paper towels.
  4. In a separate pan, heat 1 tbsp oil and sauté the finely chopped garlic, green chilies, onion, and capsicum until soft and aromatic.
  5. Add the sriracha/chili sauce, ketchup, soya sauce, vinegar, salt, sugar, and black pepper powder. Mix well and switch off the heat.
  6. Add the fried soya chunks to the sauce and toss gently to coat them evenly.
  7. Stir in the honey and mix thoroughly to ensure a glossy, well-coated finish.
  8. Garnish with chopped spring onions and roasted sesame seeds before serving.

Notes

Safety Notes:
Use caution when deep frying; ensure the oil is not overheated and keep a fire extinguisher nearby. Ensure soya chunks are fully drained to prevent oil splatter.
Substitutions:
Use gluten-free corn flour if needed; substitute honey with maple syrup for a vegan option; replace sriracha with chili garlic sauce. Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to restore crispiness.
Pro Tips:
Squeeze soya chunks thoroughly after boiling to prevent oil absorption during frying.
Double-coat with cornflour for maximum crispiness.
Add honey at the very end to preserve its flavor and prevent burning.