1Soak 60g dry soya chunks in hot water for 10 minutes.
2Gently squeeze the soaked soya chunks to remove excess water, ensuring they are juicy inside.
3Mix 1 tsp ginger-garlic paste, 1½ tsp soy sauce, ½ tsp black pepper, ¼ tsp white pepper, ½ tsp garlic powder, 2 tsp cornflour, and 1 tbsp water to create a light coating.
4Toss the soaked soya chunks in the mixture until they have a thin, even coating.
5Air-fry the coated soya chunks at 180°C for 12–14 minutes, shaking once, until golden and lightly crispy.
6In 1 tsp oil, sauté 2 tsp chopped garlic and ½ tsp chopped ginger.
7Add 2 tsp soy sauce, 1½ tsp vinegar, 1 tbsp red chilli sauce, 2 tsp honey, and 1–2 tbsp water to the sautéed aromatics.
8Simmer the sauce for 1 minute until it becomes glossy and clingy.
9Add the crispy soya chunks to the sauce.
10Toss the soya chunks until they are well coated, being careful not to dry them out.
11Sprinkle with sesame seeds and spring onion to finish.
Ingredients
60 g dry soya chunks
1 tsp ginger-garlic paste
1.5 tsp soy sauce
0.5 tsp black pepper
0.25 tsp white pepper
0.5 tsp garlic powder
2 tsp cornflour
1 tbsp water
1 tsp oil
2 tsp chopped garlic
0.5 tsp chopped ginger
2 tsp soy sauce
1.5 tsp vinegar
1 tbsp red chilli sauce
2 tsp honey
2 tbsp water
sesame seeds
spring onion
Equipment
air fryerpan
Tips
Squeeze soaked soya chunks gently to keep them juicy, not soggy.
Ensure a thin, even coating on the soya chunks, not a thick batter.
When pan-frying, check the pinned comment for instructions.
When tossing in the sauce, don’t dry out the soya chunks.