Dry Rangoon Chicken
Lunch • India
How to Make Dry Rangoon Chicken (Traditional & Healthy Version)
Dry Rangoon Chicken is a beloved Indo-Chinese dish, popular across India for its bold flavors and crisp texture. Traditionally served as a starter or a lunch special, this dish seamlessly blends Indian spices with Chinese-style cooking, resulting in a unique taste experience. The 'dry' style means it is cooked without a heavy sauce, making it lighter and suitable for calorie-conscious eaters. Many households prepare Dry Rangoon Chicken for festive gatherings and special occasions, such as Holi or family get-togethers, as its tangy, spicy flavors are always a crowd-pleaser. The dish is typically made with boneless chicken pieces marinated in ginger-garlic paste, green chilies, and a blend of soy sauce and Indian masalas. It is then lightly coated with cornflour (makai ka atta) and pan-fried on a tawa for a healthy twist, instead of deep frying. Sautéed with onions, capsicum, and spring onions, it offers a delicious combination of crunch and savoriness. The use of minimal oil and fresh vegetables makes this recipe a great option for those tracking their calories or looking to enjoy a guilt-free lunch. Dry Rangoon Chicken’s adaptability and bold, zesty taste make it a favorite not just in restaurants but as a homemade delight that brings everyone to the table.
Ingredients(for 1 medium bowl (approx. 150g cooked))
- 200 grams Boneless chicken breast (cut into bite-sized cubes)
- 2 tablespoons Cornflour (makai ka atta)
- 1/2 cup Capsicum (shimla mirch) (sliced)
- 1 small Onion (sliced)
- 2 tablespoons Spring onions (hara pyaz) (chopped for garnish)
- 1 tablespoon Ginger-garlic paste
- 1 Green chili (finely chopped)
- 1 tablespoon Low-sodium soy sauce
- 1/2 teaspoon Black pepper powder
- to taste Salt
- 1 tablespoon Refined oil (or use mustard oil for flavor)
Instructions
- 1
Marinate the chicken pieces with ginger-garlic paste, chopped green chili, black pepper, salt, and soy sauce. Set aside for at least 10 minutes to absorb flavors.
10 minutes
Marinating longer enhances tenderness and flavor.
- 2
Coat the marinated chicken evenly with cornflour (makai ka atta). Ensure all pieces are lightly dusted.
2 minutes
Shake off excess cornflour for a crisp but light coating.
- 3
Heat oil on a tawa or non-stick pan over medium flame. Add chicken pieces and shallow fry until golden and cooked through (about 5-6 minutes), turning occasionally.
6 minutes
Do not overcrowd the pan for even browning.
- 4
Remove chicken and set aside. In the same pan, add sliced onions and capsicum. Sauté for 3 minutes until slightly tender but still crunchy.
3 minutes
Keep vegetables crisp for texture.
Why This Dish is Healthy
This recipe is a healthy choice for lunch as it uses lean protein, is shallow-fried rather than deep-fried, and incorporates fresh vegetables. Skipping heavy gravies and using just a small amount of cornflour keeps the calories and carbohydrates in check. The balance of macronutrients and use of wholesome, everyday Indian ingredients make it suitable for those aiming for weight management or a wholesome diet.
Dry Rangoon Chicken is rich in protein due to lean chicken breast, supporting muscle repair and keeping you satiated. The inclusion of capsicum and onions boosts vitamin C, dietary fiber, and antioxidants. Using minimal oil and a cornflour coating instead of refined flour keeps the dish lower in saturated fat and gluten. Spring onions provide vitamin K and folic acid, making this a nutrient-dense option for a balanced lunch. The absence of heavy sauces means reduced sodium and hidden sugars.
Pro Tips
- 💡Marinate chicken for at least 30 minutes for deeper flavor.
- 💡Use homemade ginger-garlic paste for authentic taste.
- 💡Add a dash of vinegar for extra zing if desired.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to retain crispness before serving. Avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
