• 250g mock chicken (soy protein, seitan, or tofu)
• 2 tablespoons oil (vegetable or mustard oil)
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro leaves for garnish
• 1 tablespoon cornflour (optional, for coating)

• Plant-Based Protein: Mock chicken made from soy or seitan offers high-quality protein without the saturated fat found in meat.
• Lower in Cholesterol: Being meat-free, this dish is naturally cholesterol-free, supporting heart health.
• Rich in Antioxidants: Spices like cumin, coriander, and turmeric provide anti-inflammatory and antioxidant benefits.
• Digestive Boost: Ginger, garlic, and chilies aid digestion and help boost metabolism.
• Fewer Calories: Compared to traditional meat-based chilli chicken, the mock version can be lighter and lower in calories.
• Supports a Plant-Based Diet: Ideal for those following vegan, vegetarian, or flexitarian lifestyles.

Andhra Chilli Chicken is a popular Indo-Chinese fusion dish that originated in the Andhra region of South India, known for its bold, spicy cuisine. Traditionally, it combines deep-fried chicken with green chilies, soy sauce, and Indian spices, creating a fiery and flavorful dish that’s loved across the country.

As dietary preferences evolved and plant-based lifestyles gained popularity, chefs and home cooks began creating vegetarian and vegan versions of classic Indian dishes. This gave rise to **Andhra Mock Chilli Chicken**, where the traditional chicken is replaced with mock meats like soy protein, tofu, or seitan.

The mock version retains the same intense heat and flavor profile that defines Andhra cuisine while offering a meat-free alternative that appeals to vegetarians, vegans, and health-conscious food lovers. Today, it’s a celebrated fusion of tradition and innovation, combining the culinary heritage of Andhra Pradesh with modern plant-based dining.