Crispy Chestnuts – Sweet & Spicy
Crispy Chestnut stir-fry is an Indo Chinese dish with chestnuts that are deep fried, or air fried in a batter until crispy and tossed in spicy and savory sauce. It is spicy and sweet all in once and makes for great party appetizer. A great option for vegetarians and meat eaters alike.
Indo- Chinese cuisine is so popular in India. It is one of the most famous street foods.
Chestnuts are one of my favorite things that I used to enjoy as a snack back in India. Fresh chestnuts are rare find in USA. This year, somehow, I spotted them at Patel Brothers. We do find canned chestnuts that I use to add in Thai curries. They taste good in them. I have used same canned chestnuts to make this dish. You don’t need to peel or do anything to them, thus making our life easier.
What are Chestnuts?
Chestnuts are and very commonly found in Asian countries. We do find the chestnut flour in USA. We make halwa/sheero from chestnut flour. Chestnuts are called Singoda or Singhada in India. We eat recipes made from chestnut flour a lot during fasting season or days.
I had this idea since long time, so finally worked on the recipe. The overall recipe is very similar to Gobhi Manchurian. Instead of gobhi or cauliflower its chestnuts. Before making this recipe, I asked my husband if he likes chestnuts. He said no. After trying this recipe, he liked this dish. I made it alongside some hakka noodles. This dish makes up for an yum and easy appetizer. Other than the frying part, everyone come along quickly.
This dish so easy to prepare. I love how convenient it is to make. Even though there is some frying involved. But if you own an air fryer than it becomes very easy to avoid deep frying.
The chestnuts are not cooked before frying. If you want them to slightly softer, then you can steam them for few minutes. Do not steam them for long time, or else they will mush up. I used them directly from the can, just drain the water and I always like to wash them under running water.
I chopped some bigger pieces into two. That way the ratio of chestnut to flour is good enough. I did not dip them individually. Just add them to the batter. Some might clump together but it won’t be an issue. I have used both flour and cornstarch for binding.You get the idea; we are going with the ultimate crisp factor.
The rest of the recipe is super quick. You make the most delicious sauce from all the Asian ingredients and toss the chestnuts into it. If you like Asian recipes, then you will love this chestnut recipe.
You can the sauce dry, just the way this recipe calls for. If you want to have this dish with rice, then make extra sauce on the side. But, if you mix all the fried chestnut in a lot of sauce, they will soak up and lose their crispness.
I have made this more as a bite or appetizer food. The one with gravy is accompanied with rice or fried rice.
Couple of things to keep in mind,
Batter should be thick and lump free. Do not fry on low heat setting or else it will turn out oily.
- Chestnuts have a bite to them in this recipe. I have used canned/tinned ones. 1 can is 8 0z and I have used two of those. But make sure you toss them in sauce close to when you are ready to serve, it keeps the overall dish crispy. If you are serving it later, make both parts of the recipe. Stir the fried chestnuts into the sauce close to serving.
- Make it as part of indo-chinese meal or just as an appetizer.
Crispy Chestnut – sweet and spicy chestnuts
Ingredients
Fried Chestnuts
- 16 oz. Chestnuts Canned
- 3/4 cup All-purpose flour
- 4 tbsp cornstarch
- ¼ tsp Chili powder
- ¼ tsp Black pepper
- Salt to taste
Sauce
- 2 tbsp oil
- 1 tbsp ginger grated
- 2 tbsp garlic
- ¼ cup scallions white and green parts divided
- ¼ cup bell peppers any color
- ¼ cup onions
- 1 tbsp vinegar
- 2 tbsp dark soy sauce
- 1 tbsp red chili sauce sambal olek or sriracha
- 1 tbsp tomato paste
- 2 tbsp water
- 1 tbsp sugar or honey
- 1 tsp corn starch
Instructions
Fried Chestnuts
- Drain water from chestnut tins and wash away the chestnuts. Drain them. (You can chop up chestnuts into smaller bites.)
- In a mixing bowl, add cornstarch, flour and other dry ingredients like red chili powder, salt and black pepper.
- Add ¼ cup water and mix it into thick batter. Add chestnuts too and mix.
- Heat up oil for frying on medium heat. Once the oil is hot, take chestnuts and drop them gently into oil and fry them until they are crispy and lightly golden. Remove them on a paper-towel lined tray.
Make Sauce
- Combine all sauces starting with vinegar, soy sauce, red chili paste, tomato paste and sugar or if you are using honey, cornstarch in a bowl along with 2 tbsp water.
- Take oil in a pan on medium heat. Add ginger, garlic, and white part of scallion. Cook it for few minutes, add in the onions and bell peppers. Give it quick stir. Do not over cook these.
- Add sauce into the vegetables.
- Let it cook for few seconds and the sauce will come together. If it’s too thick, add little bit water. Taste and adjust seasonings or spice level.
- Toss the fried chestnuts and give it a good stir to mix them with the sauce.
- Remove them on a serving platter. Garnish them with green part of scallions and some chopped cilantro and serve it immediately.
Notes
- Chestnuts have a bite to them in this recipe. I have used canned/tinned ones. 1 can is 8 0z and I have used two of those. But make sure you toss them in sauce close to when you are ready to serve, it keeps the overall dish crispy. If you are serving it later, make both parts of the recipe. Stir the fried chestnuts into the sauce close to serving.
- Make it as part of indo-chinese meal or just as an appetizer.