Indsamachar Foods

Beijing Chicken

Out of all the cuisines in the world Cantonese cuisine is my favourite. I love how vegetables and meat are given equal importance in this cuisine. Most of the dishes in its repertoire are quick and easy and can be made in a jiffy. Traditionally most homes in the Guangdong province in China start any meal with a bowl of broth followed by multiple entrees. While this would easily qualify as an ideal meal, most of us are racing against the clock. So, my version of Beijing Chicken is not stodgy like the ones you get in the restaurants. After several attempts I’ve come up with my own formula for a non-stodgy chicken dish which not only delivers on taste but in nutrition too. I enjoy this with a few ladles of broth. Give this to me anytime any day to win me over. 


  • Boneless chicken
  • Red, yellow, green bell peppers
  • Onions
  • Sliced garlic
  • Ginger Juliennes
  • Green Chillies
  • Cornflour
  • All-purpose flour
  • Black pepper
  • Ginger garlic paste
  • Salt & Sugar
  • Red chilli powder
  • Dark Soy Sauce
  • Chinese Xiao Shing wine
  • Oil
  • Spring Onion Greens


  • Cut chicken into 1-inch cubes
  • Marinade with salt, pepper, red chilli powder, ginger garlic paste, soy sauce, cornflour and all-purpose flour
  • Mix it thoroughly and set it aside for a minimum of 30 mins in the refrigerator
  • Cut the onions and bell peppers into 1-inch squares
  • Preheat the air fryer at 180 degrees for 15 mins 
  • Add 2 tbsp of vegetable oil to the chicken and give it a mix ensuring each piece is coated with oil.
  • Place the chicken uniformly in the air fryer. Cook it for 10 mins on each side.
  • Next heat sesame oil in a wok 
  • Add the sliced garlic, ginger and chopped green chillies and fry it on a high flame.
  • Next add the onions and a dash or sugar and sauté
  • Add in the bell peppers and season with salt, pepper, dark soy sauce.
  • Toss in the cooked chicken and sauté.
  • Add in the Chinese Xiao Shing wine and toss well.
  • Sprinkle toasted sesame seeds, spring onion greens and serve.


It can be eaten as a warm salad. 

Add mushroom, broccoli, carrots and bok chouy  to make it even more healthier.

Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.

In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.

Pay it forward

All the content & photos are copyright protected. Do try out my recipes and give it your own twist. I’d love to be a part of your culinary journey.


I’d love to hear from you.  Keep me updated with your likes and comments. Found this recipe interesting? then do share the recipe link on facebook, twitter & pinterest. for instagram mention @thefoodfairychronicles or tag #thefoodfairychronicles #tastytrendsbyti 



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