Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 3 Servings
This Chili Chicken is simply the best! The best dish to serve pretty much any time of the day. Enjoy!
Ingredients:
To Fry the Chicken:
¼ tsp pepper powder (crushed pepper)
2 to 3 tbsp cornstarch (white corn flour)
1½ to 2 tbsp all-purpose flour (Maida) (optional)
⅛ tsp Salt or as needed
1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
250 grams of chicken boneless cubes (½ pound)
1 Egg white (use only as needed) or 2 tablespoons water
1 ½ tsp soya sauce (naturally brewed)
¼ tsp red chili powder (optional) or paprika or red chili paste
Seasoning for the Chili Chicken:
¼ tsp pepper powder
½ tsp red chili powder (optional) or paprika or red chili paste
¾ to 1 tsp vinegar (any or apple cider)
2 to 3 tbsp water
½ to 1 tsp sugar
2 tbsp tomato ketchup
1 tbsp soya sauce (naturally brewed)
2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
Other Ingredients:
1 to 2 green chilies, slit and deseeded (optional)
1 sprig of spring onion or scallions, chopped (optional)
1 medium onion, thinly sliced or cubed
greens for garnish
1 to 3 tbsp Spring onion
¼ to ½ c bell pepper (capsicum) – cubed
1 tbsp garlic, finely chopped
1½ tablespoon oil
Directions:
Prep:
Cut the chicken into 1/2-inch pieces, then add them to a bowl.
Add the black pepper powder, soy sauce, salt, and red chili powder to the chicken. Toss until well coated.
Add plain flour, cornflour, and cracked egg. Use your hands to mix everything until the chicken pieces are well coated. Set aside and marinate the chicken while you prepare the sauce.
Slice the bell pepper, onions, and green chilis.
In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
To Fry the Chicken:
Place a deep pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the chicken pieces in batches, then cook each side for a few minutes until they turn golden brown.
Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken.
To Season:
Place a pan on the stove and turn the heat to high.
Add oil and allow it to become hot.
Add the garlic and sauté until aromatic.
Add the capsicum, onions, green chilis, and spring onion whites. Sauté until soft.
Add the sauce, then stir until well blended. Simmer for a few minutes until the texture becomes thick. Season with salt and pepper if needed.
Add the chicken, then toss until well coated with the delicious sauce. Cook for another minute.
Remove from the heat, then sprinkle green onions on top to garnish.
Serve with rice or noodles. Enjoy!
Nutrition Facts:
Calories: 441 kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 5g |Cholesterol: 63mg | Sodium: 966mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg
Ingredients
- To Fry the Chicken:
- ¼ tsp pepper powder (crushed pepper)
- 2 to 3 tbsp cornstarch (white corn flour)
- 1½ to 2 tbsp all-purpose flour (Maida) (optional)
- ⅛ tsp Salt or as needed
- 1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
- 250 grams of chicken boneless cubes (½ pound)
- 1 Egg white (use only as needed) or 2 tablespoons water
- 1 ½ tsp soya sauce (naturally brewed)
- ¼ tsp red chili powder (optional) or paprika or red chili paste
- Seasoning for the Chili Chicken:
- ¼ tsp pepper powder
- ½ tsp red chili powder (optional) or paprika or red chili paste
- ¾ to 1 tsp vinegar (any or apple cider)
- 2 to 3 tbsp water
- ½ to 1 tsp sugar
- 2 tbsp tomato ketchup
- 1 tbsp soya sauce (naturally brewed)
- 2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
- Other Ingredients:
- 1 to 2 green chilies, slit and deseeded (optional)
- 1 sprig of spring onion or scallions, chopped (optional)
- 1 medium onion, thinly sliced or cubed
- greens for garnish
- 1 to 3 tbsp Spring onion
- ¼ to ½ c bell pepper (capsicum) – cubed
- 1 tbsp garlic, finely chopped
- 1½ tablespoon oil
Instructions
Prep:
Cut the chicken into 1/2-inch pieces, then add them to a bowl.
Add the black pepper powder, soy sauce, salt, and red chili powder to the chicken. Toss until well coated.
Add plain flour, cornflour, and cracked egg. Use your hands to mix everything until the chicken pieces are well coated. Set aside and marinate the chicken while you prepare the sauce.
Slice the bell pepper, onions, and green chilis.
In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
To Fry the Chicken:
Place a deep pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the chicken pieces in batches, then cook each side for a few minutes until they turn golden brown.
Transfer the chicken onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken.
To Season:
Place a pan on the stove and turn the heat to high.
Add oil and allow it to become hot.
Add the garlic and sauté until aromatic.
Add the capsicum, onions, green chilis, and spring onion whites. Sauté until soft.
Add the sauce, then stir until well blended. Simmer for a few minutes until the texture becomes thick. Season with salt and pepper if needed.
Add the chicken, then toss until well coated with the delicious sauce. Cook for another minute.
Remove from the heat, then sprinkle green onions on top to garnish.
Serve with rice or noodles. Enjoy!
Notes
Nutrition Facts: Calories: 441 kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 5g |Cholesterol: 63mg | Sodium: 966mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg
