Chinese Non Veg Recipes Sanjeev Kapoor: Easy & Delicious

Chinese non-vegetarian cuisine is a vibrant tapestry of flavors, textures, and aromas that never fails to delight food lovers around the globe. Esteemed chef Sanjeev Kapoor brings his unique touch to this beloved cuisine, blending authentic Chinese techniques with Indian flavors to create dishes that are both familiar and exciting.

From succulent chicken and fiery prawns to tender pork and spicy lamb preparations, these recipes promise to elevate your home dining experience. Whether you’re a seasoned cook or a kitchen newbie, Sanjeev Kapoor’s Chinese non-veg recipes are designed to be approachable, flavorful, and utterly satisfying.

In this blog post, we’ll explore some of the most popular Chinese non-veg recipes curated by Sanjeev Kapoor. We’ll break down the ingredients, equipment, and detailed cooking instructions to help you master these dishes with ease.

Plus, you’ll find handy tips, nutritional information, and serving suggestions to make your meal complete. Ready to spice up your dinner table?

Let’s dive in!

Why You’ll Love This Recipe

Sanjeev Kapoor’s Chinese non-veg recipes stand out because they perfectly balance authentic Chinese flavors with an Indian twist that enhances taste and aroma. The recipes are designed to be simple enough for everyday cooking yet impressive enough to serve guests.

You’ll love the bold spices, fresh vegetables, and the rich, savory sauces that bring these dishes to life.

Whether you’re craving crispy chicken, tangy prawns, or hearty pork, these recipes provide step-by-step guidance to ensure your cooking success. Plus, they use easily available ingredients and minimal fuss, making them perfect for quick weeknight meals or leisurely weekend feasts.

Ingredients

• Chicken: 500 grams, boneless, cut into bite-sized pieces
• Prawns: 300 grams, peeled and deveined
• Pork: 400 grams, thinly sliced (optional)
• Garlic: 4-5 cloves, finely chopped
• Ginger: 1-inch piece, grated
• Spring onions: 4-5, chopped (green and white parts separated)
• Bell peppers: 1 medium, sliced thinly
• Green chilies: 2, slit (adjust to taste)
• Soy sauce: 3 tablespoons
• Oyster sauce: 2 tablespoons
• Vinegar: 1 tablespoon (preferably rice vinegar)
• Red chili sauce: 1 tablespoon (optional for extra heat)
• Cornflour: 2 tablespoons, mixed with 3 tablespoons water
• Egg: 1, beaten (for chicken batter)
• All-purpose flour: 1/2 cup (for chicken batter)
• Salt: to taste
• White pepper powder: 1/2 teaspoon
• Cooking oil: for frying and stir-frying
• Sesame oil: 1 teaspoon (optional, for aroma)

Equipment

• Wok or large skillet
• Mixing bowls
• Deep frying pan or kadai
• Spatula or wooden spoon
• Knife and chopping board
• Measuring spoons and cups
• Slotted spoon for frying

Instructions

1. Prepare the chicken: In a bowl, combine the chicken pieces with salt, white pepper powder, beaten egg, and all-purpose flour. Mix well to coat the chicken evenly. Set aside for 15 minutes to marinate.
2. Deep fry the chicken: Heat oil in a deep frying pan over medium heat. Once hot, carefully add the marinated chicken pieces and fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
3. Make the sauce base: Heat 2 tablespoons of oil in a wok. Add the chopped garlic, grated ginger, and white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
4. Add vegetables and spices: Toss in the sliced bell peppers and green chilies. Stir-fry for 2-3 minutes until the peppers are slightly tender but still crisp.
5. Combine sauces: Add the soy sauce, oyster sauce, vinegar, and red chili sauce. Stir well to combine all the flavors. Adjust salt if necessary.
6. Thicken the sauce: Pour in the cornflour slurry slowly while stirring continuously to avoid lumps. The sauce will thicken in a minute.
7. Add the fried chicken: Toss the fried chicken pieces into the wok and coat them evenly with the thickened sauce. Cook for another 2 minutes to allow flavors to meld.
8. Final touch: Drizzle sesame oil over the dish and add the green parts of the spring onions. Give everything a quick toss and turn off the heat.
9. Serve hot: Transfer the chicken to a serving dish and enjoy immediately for the best taste and texture.

Tips & Variations

“For a healthier option, you can skip deep frying and instead pan-fry the chicken pieces or bake them in the oven until crispy.”

Feel free to swap chicken with prawns or pork depending on your preference. The same sauce and technique work beautifully with seafood and pork slices.

Adjust the chili quantity to suit your heat tolerance.

For added crunch, toss in some cashew nuts or water chestnuts during the stir-fry stage. If you prefer a saucier dish, increase the amount of soy and oyster sauces slightly.

To explore more of Sanjeev Kapoor’s creative takes on non-veg dishes, check out Pcos Chicken Recipes for healthy alternatives or the Chicken Recipe With Mayonnaise And Chutney for an exciting fusion twist.

Nutrition Facts

Serving Suggestions

This Chinese non-veg dish pairs wonderfully with steamed jasmine or basmati rice, which helps balance the bold flavors and spicy kick. For a low-carb option, serve alongside stir-fried vegetables or cauliflower rice.

A simple side of crunchy cucumber salad or pickled vegetables can add refreshing contrast. For a more elaborate meal, consider starting with hot and sour soup or spring rolls, then finish with a light dessert like a fruit sorbet.

Don’t forget to check out our Thelma Sanders Squash Recipe for a delicious vegetable side that complements the richness of these Chinese dishes perfectly.

Popular Chinese Non-Veg Recipes by Sanjeev Kapoor

Chicken Manchurian

A classic Indo-Chinese delight, Chicken Manchurian combines crispy fried chicken balls in a spicy, tangy sauce. It’s a crowd favorite and perfect for parties or family dinners.

Schezwan Prawns

Fiery and flavorful, this dish features prawns tossed in a bold Schezwan sauce with garlic, chilies, and soy. It’s a great choice for spice lovers looking to impress.

Honey Garlic Pork

Tender pork pieces glazed with a sweet and savory honey garlic sauce. This recipe balances sweetness and umami, making it a versatile dish for any occasion.

Chili Chicken

Chunks of chicken stir-fried with bell peppers, onions, and chilies in a rich sauce. This dish is spicy, aromatic, and packed with textures.

Lemon Coriander Chicken Soup

A comforting soup with delicate chicken broth infused with lemon and fresh coriander leaves. Perfect for chilly evenings or when you need a gentle pick-me-up.

For more creative non-veg recipes and fusion delights, you might also enjoy our Bariatric Meatloaf Recipe or the tangy Pickled Cherry Pepper Recipe to add a kick to your meals.

Conclusion

Sanjeev Kapoor’s Chinese non-veg recipes offer a fantastic gateway to exploring the rich and exciting flavors of Indo-Chinese cuisine. These dishes are crafted to balance bold spices, fresh ingredients, and simple techniques, making them accessible for cooks at any skill level.

Whether you’re craving the crispy texture of fried chicken in a tangy sauce or the aromatic punch of Schezwan prawns, these recipes will elevate your culinary repertoire.

By following the step-by-step instructions and incorporating the tips provided, you can recreate restaurant-quality dishes in your own kitchen. Plus, with versatile options and serving suggestions, these recipes are perfect for weeknight dinners, special occasions, or casual get-togethers.

Don’t hesitate to experiment and make these dishes your own. Happy cooking!

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