Kick your dinner routine up a notch with these irresistible Indo-Chinese fusion dishes! Perfect for busy weeknights when you’re craving something bold and flavorful, these recipes bring together the best of both culinary worlds. From fiery noodles to saucy stir-fries, get ready to transform your kitchen into an Asian street food haven. Let’s dive into these 19 mouthwatering creations that will become your new go-to favorites!
Chilli Chicken
Jazz up your dinner routine with this fiery Chilli Chicken. Get ready to transform basic chicken into a saucy, spicy masterpiece that’ll have everyone begging for seconds. This recipe delivers maximum flavor with minimal fuss—perfect for busy weeknights.
Ingredients
Chicken breast – 1 lb
Soy sauce – 3 tbsp
Cornstarch – ¼ cup
Garlic – 3 cloves
Green chillies – 4
Bell pepper – 1
Vegetable oil – 2 tbsp
Brown sugar – 1 tbsp
Rice vinegar – 1 tbsp
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes.
2. Mince 3 garlic cloves and slice 4 green chillies.
3. Dice 1 bell pepper into ½-inch pieces.
4. Combine chicken cubes with 3 tbsp soy sauce in a bowl.
5. Add ¼ cup cornstarch to the bowl and toss until chicken is evenly coated.
6. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add coated chicken to the hot skillet in a single layer.
8. Cook chicken for 4 minutes without moving to create a crispy crust.
9. Flip chicken pieces and cook for another 3 minutes until golden brown.
10. Remove chicken from skillet and set aside.
11. Add minced garlic and sliced chillies to the same skillet.
12. Sauté for 1 minute until fragrant but not browned.
13. Add diced bell pepper and cook for 2 minutes until slightly softened.
14. Return chicken to the skillet with vegetables.
15. Add 1 tbsp brown sugar and 1 tbsp rice vinegar.
16. Toss everything together and cook for 1 minute until sauce thickens and coats the chicken.
17. Remove from heat and let rest for 2 minutes before serving. Enjoy the crispy chicken coated in that sweet-spicy glaze over steamed rice, or stuff it into warm tortillas for killer wraps. Either way, that perfect crunch against the sticky sauce will have you making this weekly.
Schezwan Fried Rice
Craving that fiery, umami-packed takeout favorite? Create restaurant-quality Schezwan fried rice in minutes. Customize the heat level to match your spice tolerance.
Ingredients
Rice – 3 cups cooked
Vegetable oil – 2 tbsp
Garlic – 4 cloves
Ginger – 1 tbsp
Onion – 1 medium
Carrot – 1 medium
Bell pepper – 1 medium
Schezwan sauce – ¼ cup
Soy sauce – 2 tbsp
Eggs – 2
Green onions – 2
Instructions
1. Heat vegetable oil in a large wok over medium-high heat until shimmering.
2. Whisk eggs in a small bowl until fully combined.
3. Pour eggs into the hot wok and scramble for 45 seconds until fluffy.
4. Remove scrambled eggs to a clean plate immediately.
5. Mince garlic and ginger finely.
6. Add minced garlic and ginger to the wok and sauté for 30 seconds until fragrant.
7. Dice onion, carrot, and bell pepper into ¼-inch pieces.
8. Add diced vegetables to the wok and stir-fry for 3 minutes until slightly softened.
9. Add cooked rice to the wok, breaking up any clumps with a spatula.
10. Pour Schezwan sauce and soy sauce over the rice mixture.
11. Toss everything together for 2 minutes until rice is evenly coated and heated through.
12. Return scrambled eggs to the wok and mix gently to combine.
13. Thinly slice green onions.
14. Garnish with sliced green onions and serve immediately.
Dive into that perfect balance of spicy, savory, and slightly sweet. The rice stays beautifully separate while soaking up all that bold Schezwan flavor. Try topping with extra sauce or pairing with crispy tofu for a complete meal.
Gobi Manchurian
A crispy, saucy cauliflower dish that’s about to become your new obsession. This Indo-Chinese fusion delivers serious crunch with bold, spicy-sweet flavors in every bite. Seriously addictive stuff that’ll disappear faster than you can say “more please.”
Ingredients
Cauliflower – 1 head
Cornstarch – ½ cup
All-purpose flour – ¼ cup
Garlic – 4 cloves
Ginger – 1 inch piece
Soy sauce – 2 tbsp
Ketchup – 2 tbsp
Green chili – 1
Green onion – 2 stalks
Vegetable oil – 2 cups
Water – ½ cup
Salt – 1 tsp
Instructions
1. Cut cauliflower into 1-inch florets. 2. Whisk cornstarch, all-purpose flour, and ½ tsp salt in a large bowl. 3. Add ½ cup water gradually while whisking to create a smooth, thick batter. 4. Heat vegetable oil in a deep pot to 350°F using a thermometer. 5. Dip each cauliflower floret completely in the batter. 6. Fry battered florets in batches for 3-4 minutes until golden and crispy. 7. Remove florets with a slotted spoon and drain on paper towels. 8. Mince garlic and ginger finely. 9. Slice green chili thinly and chop green onions, separating white and green parts. 10. Heat 2 tbsp oil in a wok over high heat. 11. Sauté garlic, ginger, and white parts of green onions for 30 seconds until fragrant. 12. Add soy sauce and ketchup, stirring constantly for 1 minute. 13. Pour in remaining ½ cup water and bring sauce to a boil. 14. Add fried cauliflower florets and toss vigorously to coat evenly. 15. Cook for 2 minutes until sauce thickens and clings to the cauliflower. 16. Garnish with green onion tops and serve immediately. The cauliflower stays miraculously crispy under that glossy sauce, creating the perfect textural contrast. Serve it over steamed rice or stuff it into tacos for an unexpected fusion twist that’ll have everyone asking for the recipe.
Hakka Noodles
Unleash your inner street food chef with these vibrant Hakka noodles. Upgrade your weeknight dinner game with this lightning-fast recipe that packs serious flavor punch. You’ll be craving these saucy, slurpable noodles all week long.
Ingredients
Noodles – 8 oz
Vegetable oil – 2 tbsp
Garlic – 3 cloves
Ginger – 1 inch piece
Green bell pepper – 1 medium
Carrot – 1 medium
Cabbage – 2 cups
Soy sauce – 3 tbsp
Vinegar – 1 tbsp
Ketchup – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add noodles and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. Drain noodles immediately and rinse with cold water to stop the cooking process.
4. Heat vegetable oil in a large wok over medium-high heat until shimmering.
5. Mince garlic and ginger finely, then add to the hot oil.
6. Sauté for 30 seconds until fragrant but not browned.
7. Thinly slice green bell pepper and carrot into 2-inch matchsticks.
8. Shred cabbage into ¼-inch wide strips.
9. Add all vegetables to the wok and stir-fry for 3 minutes until slightly softened but still crisp.
10. Combine soy sauce, vinegar, ketchup, salt, and black pepper in a small bowl.
11. Pour sauce mixture over the vegetables and cook for 1 minute, stirring constantly.
12. Add cooked noodles to the wok and toss vigorously for 2 minutes until evenly coated and heated through.
13. Serve immediately while hot and saucy.
Springy noodles cling to that glossy, tangy-sweet sauce while crisp vegetables add satisfying crunch. Serve it straight from the wok for maximum freshness, or pack it cold for an epic next-day lunch that somehow tastes even better.
Veg Spring Rolls
Ready to upgrade your snack game? Roll into these crispy veg spring rolls that deliver serious crunch without the guilt. They’re your new go-to for dipping and devouring.
Ingredients
– Spring roll wrappers – 12
– Shredded cabbage – 2 cups
– Grated carrots – 1 cup
– Soy sauce – 2 tbsp
– Vegetable oil – ½ cup
Instructions
1. Combine 2 cups shredded cabbage and 1 cup grated carrots in a large bowl.
2. Pour 2 tbsp soy sauce over the vegetables and toss until evenly coated.
3. Place one spring roll wrapper on a clean surface with a corner pointing toward you.
4. Spoon 2 tablespoons of the vegetable mixture onto the bottom third of the wrapper.
5. Fold the bottom corner over the filling, then fold in the side corners tightly.
6. Roll upward firmly but gently to form a tight cylinder, sealing the top corner with a dab of water.
7. Repeat with remaining wrappers and filling.
8. Heat ½ cup vegetable oil in a deep skillet to 350°F, checking with a thermometer.
9. Fry 3-4 spring rolls at a time for 2-3 minutes until golden brown and crisp, turning once.
10. Drain on a wire rack to keep them crispy instead of getting soggy on paper towels.
Perfectly golden and shatteringly crisp, these spring rolls deliver a savory punch from the soy-kissed veggies inside. Serve them stacked high with sweet chili sauce for dipping, or slice them diagonally for a pretty platter presentation that’s totally Instagram-ready.
Paneer Chilli
OBSESSED with that sweet-spicy crunch? Paneer Chilli delivers. Crispy fried cheese cubes meet a sticky, fiery sauce. Ready in under 30 minutes—your new weeknight hero.
Ingredients
– Paneer – 8 oz
– Cornstarch – ¼ cup
– All-purpose flour – 2 tbsp
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Ketchup – 1 tbsp
– Sugar – 1 tsp
– Red chili flakes – 1 tsp
– Garlic – 3 cloves
– Ginger – 1 inch
– Green bell pepper – 1
– Green onion – 2 stalks
– Vegetable oil – ½ cup
– Water – ¼ cup
Instructions
1. Cut paneer into 1-inch cubes.
2. Mince garlic and ginger finely.
3. Slice green bell pepper into thin strips.
4. Chop green onions, separating white and green parts.
5. Combine cornstarch and all-purpose flour in a bowl.
6. Toss paneer cubes in the flour mixture until fully coated.
7. Heat vegetable oil in a wok to 350°F.
8. Fry paneer cubes for 3-4 minutes until golden and crisp. Tip: Don’t overcrowd the pan to ensure even frying.
9. Remove paneer with a slotted spoon and drain on paper towels.
10. Pour out all but 1 tablespoon of oil from the wok.
11. Sauté white parts of green onions, garlic, and ginger for 1 minute until fragrant.
12. Add bell pepper strips and stir-fry for 2 minutes until slightly softened.
13. Mix soy sauce, rice vinegar, ketchup, sugar, red chili flakes, and water in a small bowl.
14. Pour sauce into the wok and bring to a boil. Tip: Let the sauce bubble for 30 seconds to thicken slightly.
15. Add fried paneer cubes and toss to coat evenly in the sauce.
16. Cook for 1 minute, stirring constantly. Tip: Serve immediately to maintain the paneer’s crisp texture.
17. Garnish with green parts of green onions.
EXPLOSIVE flavor meets addictive texture—crispy outside, soft inside. The sticky sauce clings perfectly, balancing sweet, tangy, and heat. Serve over steamed rice or stuff into warm tortillas for fusion tacos.
Szechuan Chicken
Kick your dinner routine up a notch with this fiery Szechuan chicken. Packed with bold spices and that signature numbing heat, it’s the weeknight hero you’ve been scrolling for. Whip it up faster than you can say “takeout.”
Ingredients
– Chicken thighs – 1 lb
– Cornstarch – 2 tbsp
– Vegetable oil – 3 tbsp
– Dried red chilies – 8
– Szechuan peppercorns – 1 tbsp
– Garlic – 4 cloves
– Ginger – 1 inch piece
– Soy sauce – 3 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
– Scallions – 3
Instructions
1. Cut 1 lb chicken thighs into 1-inch cubes.
2. Toss chicken with 2 tbsp cornstarch until evenly coated.
3. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer and cook for 4 minutes without moving.
5. Flip chicken and cook for another 4 minutes until golden brown and internal temperature reaches 165°F.
6. Remove chicken and set aside, keeping oil in skillet.
7. Add 8 dried red chilies and 1 tbsp Szechuan peppercorns to the hot oil.
8. Toast for 30 seconds until fragrant but not burned.
9. Mince 4 garlic cloves and 1 inch ginger, then add to skillet.
10. Stir constantly for 1 minute until aromatic.
11. Return chicken to skillet.
12. Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar.
13. Toss everything together and cook for 2 minutes until sauce thickens and coats chicken.
14. Thinly slice 3 scallions and stir in just before serving.
Every bite delivers crispy chicken with that addictive ma-la tingle from the Szechuan peppercorns. Serve it over steamed rice to soak up the spicy sauce, or stuff it into lettuce wraps for a low-carb crunch.
Sweet Corn Soup
Forget everything you thought about basic soups. Fire up your blender for this creamy dream that transforms humble corn into liquid gold.
Ingredients
Sweet corn kernels – 4 cups
Butter – 2 tbsp
Onion – ½ cup chopped
Vegetable broth – 3 cups
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ¼ tsp
Instructions
1. Melt butter in a large pot over medium heat until it bubbles and foams.
2. Add chopped onion and sauté for exactly 5 minutes until translucent but not browned.
3. Add sweet corn kernels and cook for 3 minutes, stirring constantly until slightly softened.
4. Pour in vegetable broth and bring to a rolling boil at 212°F.
5. Reduce heat to low, cover, and simmer for 15 minutes—the corn should be fork-tender.
6. Carefully transfer the hot mixture to a blender in batches, filling only halfway to prevent explosions.
7. Blend on high speed for 2 minutes until completely smooth and velvety.
8. Return the pureed soup to the pot over low heat.
9. Stir in heavy cream until fully incorporated and heated through.
10. Season with salt and black pepper, then simmer for 2 more minutes to meld flavors.
You’ll love the silky texture that coats your spoon and the sweet corn flavor that bursts through every sip. Try topping it with crispy bacon bits or fresh chives for contrast, or serve it chilled for a refreshing summer twist.
Garlic Noodles
Get ready for the most addictive noodles you’ll ever twirl. Garlic noodles bring that restaurant-quality flavor right to your kitchen in under 20 minutes. Grab your chopsticks and let’s get saucy.
Ingredients
Spaghetti – 8 oz
Butter – 4 tbsp
Garlic – 6 cloves
Soy sauce – 3 tbsp
Oyster sauce – 2 tbsp
Brown sugar – 1 tbsp
Green onions – 2 stalks
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add spaghetti and cook for 9 minutes until al dente.
3. Reserve ½ cup of pasta water before draining the spaghetti.
4. Mince 6 cloves of garlic while the pasta cooks.
5. Melt 4 tablespoons of butter in a large skillet over medium heat.
6. Add minced garlic and sauté for 1 minute until fragrant but not browned.
7. Whisk in 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of brown sugar.
8. Cook the sauce for 30 seconds until it bubbles and thickens slightly.
9. Add the drained spaghetti directly to the skillet.
10. Toss the noodles vigorously to coat them evenly with the garlic sauce.
11. Add 2 tablespoons of reserved pasta water to loosen the sauce if needed.
12. Thinly slice 2 stalks of green onions, separating whites from greens.
13. Stir the green onion whites into the noodles and cook for 1 final minute.
14. Remove from heat and garnish with green onion greens. A glossy, savory-sweet sauce clings to every strand of these garlic noodles. The chewy texture pairs perfectly with crispy tofu or grilled shrimp for a complete meal that’ll have everyone asking for seconds.
Kung Pao Tofu
Spice up your meatless Monday with this fiery Kung Pao Tofu. Sear crispy tofu chunks in a sticky, sweet-savory sauce packed with peanuts and chilies. Skip the takeout—this 20-minute wonder brings the heat right to your kitchen.
Ingredients
– Firm tofu – 14 oz
– Cornstarch – ¼ cup
– Vegetable oil – 3 tbsp
– Dried red chilies – 6
– Garlic – 3 cloves
– Soy sauce – 3 tbsp
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
– Roasted peanuts – ½ cup
– Scallions – 2
Instructions
1. Press the tofu block between paper towels for 10 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Toss the tofu cubes with cornstarch until fully coated.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Pan-fry the coated tofu for 4 minutes per side until golden brown and crisp.
6. Mince the garlic cloves finely.
7. Add dried red chilies and minced garlic to the skillet.
8. Sauté for 1 minute until fragrant but not burned.
9. Whisk together soy sauce, rice vinegar, and sugar in a small bowl.
10. Pour the sauce mixture over the tofu in the skillet.
11. Stir continuously for 2 minutes until the sauce thickens and coats the tofu.
12. Add roasted peanuts to the skillet.
13. Toss everything together for 1 minute to combine.
14. Thinly slice the scallions.
15. Garnish the finished dish with sliced scallions.
The crispy tofu soaks up the spicy-sweet glaze while peanuts add crunch. Serve it over steamed rice or stuff it into lettuce cups for a low-carb twist.
Chicken Lollipop
Kick your snack game up with these crispy, saucy chicken lollipops. Grab your frenched wings and get ready to fry. They’re about to become your new party obsession.
Ingredients
Chicken wings – 2 lbs
Cornstarch – ½ cup
All-purpose flour – ½ cup
Garlic powder – 1 tsp
Paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 4 cups
Sriracha – ¼ cup
Honey – 2 tbsp
Instructions
1. Pat 2 lbs chicken wings completely dry with paper towels.
2. Combine ½ cup cornstarch, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a large bowl.
3. Dredge each chicken wing in the flour mixture until fully coated.
4. Heat 4 cups vegetable oil in a deep pot to 375°F.
5. Fry 4-5 wings at a time for 8-10 minutes until golden brown and internal temperature reaches 165°F.
6. Remove wings with a slotted spoon and drain on a wire rack.
7. Whisk together ¼ cup sriracha and 2 tbsp honey in a separate bowl.
8. Toss fried wings in the sauce until evenly coated.
9. Serve immediately while hot and crispy.
Perfectly crispy outside with juicy, tender meat inside. The spicy-sweet glaze caramelizes beautifully on the crunchy coating. Serve them stacked high with extra sauce for dipping or skewer them for easy grabbing.
Hot and Sour Soup
Escape boring takeout with this fiery, tangy soup that hits every taste bud. Whip up restaurant-quality Hot and Sour Soup in under 30 minutes using pantry staples. Get ready for that addictive burn and sour punch you crave.
Ingredients
– Chicken broth – 4 cups
– Soy sauce – 2 tbsp
– Rice vinegar – 3 tbsp
– White pepper – 1 tsp
– Cornstarch – 3 tbsp
– Eggs – 2
– Firm tofu – 8 oz
– Shiitake mushrooms – 4 oz
Instructions
1. Pour 4 cups chicken broth into a large pot over high heat.
2. Slice 8 oz firm tofu into ¼-inch cubes.
3. Thinly slice 4 oz shiitake mushrooms.
4. Add tofu and mushrooms to the boiling broth.
5. Reduce heat to medium and simmer for 8 minutes until mushrooms are tender.
6. Whisk 3 tbsp cornstarch with ¼ cup cold water in a small bowl until smooth.
7. Stir cornstarch slurry into the soup to thicken it.
8. Add 2 tbsp soy sauce and 3 tbsp rice vinegar to the pot.
9. Sprinkle in 1 tsp white pepper and stir thoroughly.
10. Beat 2 eggs in a separate bowl with a fork.
11. Slowly drizzle beaten eggs into the simmering soup while stirring in one direction.
12. Cook for 2 more minutes until egg ribbons form.
13. Remove from heat and let rest for 1 minute before serving.
Ladle this steaming bowl and marvel at the silky egg ribbons floating in the glossy, thickened broth. The tofu stays wonderfully firm while the mushrooms add earthy depth to the sharp vinegar and peppery heat. For a next-level experience, top with crispy fried wonton strips or a drizzle of chili oil right before serving.
Conclusion
Mouthwatering Indo-Chinese dishes await in this collection! These 19 recipes bring bold, crave-worthy flavors to your kitchen with easy-to-find ingredients. I hope you discover new favorites—give them a try and let me know which ones you love most in the comments below. Don’t forget to share this roundup on Pinterest so fellow foodies can enjoy these delicious creations too!
