Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 3 Servings
Loaded with delicious flavors, this Chili Chicken is total comfort food! Serve it with your favorite side dishes, and you have yourself a meal to remember. Enjoy!
Ingredients:
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To Fry the Chicken:
1 ½ tsp soya sauce (naturally brewed)
1 Egg white (use only as needed) or 2 tablespoons water
1½ to 2 tbsp all-purpose flour (Maida) (optional)
¼ tsp pepper powder (crushed pepper)
1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
⅛ tsp Salt or as needed
2 to 3 tbsp cornstarch (white corn flour)
¼ tsp red chili powder (optional) or paprika or red chili paste
250g of chicken boneless cubes (½ pound)
Seasoning for the Chili Chicken:
2 to 3 tbsp water
¼ tsp pepper powder
½ to 1 tsp sugar
½ tsp red chili powder (optional) or paprika or red chili paste
1 tbsp soya sauce (naturally brewed)
¾ to 1 tsp vinegar (any or apple cider)
2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
2 tbsp tomato ketchup
Other Ingredients:
¼ to ½ c bell pepper (capsicum) – cubed
1 medium onion, thinly sliced or cubed
greens for garnish
1½ tablespoon oil
1 to 3 tbsp Spring onion
1 to 2 green chilies, slit and deseeded (optional)
1 tbsp garlic, finely chopped
1 sprig of spring onion or scallions, chopped (optional)
Directions:
Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.
Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.
Slice the bell pepper, onions, and green chilis into thin pieces.
In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
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 into the hot pan, then cook each side for a few minutes until they turn golden brown.
Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.
Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.
Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.
Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.
Add the fried chicken into the sauce, then toss to coat.
Remove from the heat and sprinkle freshly chopped green onions on top to garnish.
Serve with rice or noodles. Enjoy!
Notes
Leftovers should be kept in the fridge.
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:
- 1 ½ tsp soya sauce (naturally brewed)
- 1 Egg white (use only as needed) or 2 tablespoons water
- 1½ to 2 tbsp all-purpose flour (Maida) (optional)
- ¼ tsp pepper powder (crushed pepper)
- 1 ½ tsp red chili sauce (sweet & spicy, less spicy kind)
- ⅛ tsp Salt or as needed
- 2 to 3 tbsp cornstarch (white corn flour)
- ¼ tsp red chili powder (optional) or paprika or red chili paste
- 250g of chicken boneless cubes (½ pound)
- Seasoning for the Chili Chicken:
- 2 to 3 tbsp water
- ¼ tsp pepper powder
- ½ to 1 tsp sugar
- ½ tsp red chili powder (optional) or paprika or red chili paste
- 1 tbsp soya sauce (naturally brewed)
- ¾ to 1 tsp vinegar (any or apple cider)
- 2 tbsp red chili sauce (adjust to taste) (sweet and spicy)
- 2 tbsp tomato ketchup
- Other Ingredients:
- ¼ to ½ c bell pepper (capsicum) – cubed
- 1 medium onion, thinly sliced or cubed
- greens for garnish
- 1½ tablespoon oil
- 1 to 3 tbsp Spring onion
- 1 to 2 green chilies, slit and deseeded (optional)
- 1 tbsp garlic, finely chopped
- 1 sprig of spring onion or scallions, chopped (optional)
Instructions
Slice the chicken into 1/2-inch cuts. Put them into a large bowl. Add soy sauce, salt, black pepper powder, salt, and red chili powder over the chicken pieces. Toss to coat.
Add plain flour, corn flour, and egg. Use your clean hands to mix everything to coat the chicken pieces once more. Set them aside.
Slice the bell pepper, onions, and green chilis into thin pieces.
In a mixing bowl, add chili sauce, sugar, water, soy sauce, vinegar, red chili powder, and tomato ketchup. Stir until well blended. Set aside.
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 into the hot pan, then cook each side for a few minutes until they turn golden brown.
Move them to a clean plate lined with paper towels. Repeat the process with the rest of the chicken.
Place another pan on the stove and turn the heat to high. Add oil and allow it to become hot. Add the garlic and sauté for about a minute or just until aromatic.
Add the green chilis, capsicum, onions, and spring onion whites. Sauté the veggies for a few minutes until soft.
Pour in the sauce and stir to combine. Let it simmer for a few minutes until it becomes thick. Add salt and pepper to season.
Add the fried chicken into the sauce, then toss to coat.
Remove from the heat and sprinkle freshly chopped green onions on top to garnish.
Serve with rice or noodles. Enjoy!
Notes
Leftovers should be kept in the fridge.
