Description
A fiery and fruity Indo-Chinese chicken dish that’s easy to whip up at home.
Ingredients
Scale
- 500 grams of boneless chicken (cut into bite-sized pieces)
- 2 tablespoons of cornflour
- 1 tablespoon of all-purpose flour
- 1 tablespoon of soy sauce
- 1 teaspoon of vinegar
- 2 tablespoons of oil
- 1 onion (sliced)
- 1 bell pepper (sliced)
- 2–3 green chilies
- 3 tablespoons of ketchup
- 1 tablespoon of chili sauce
- 2 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 tablespoon of chili powder
- Salt to taste
Instructions
- In a bowl, combine the chicken pieces with cornflour, all-purpose flour, soy sauce, and vinegar. Mix well and let it marinate for about 30 minutes.
- In another bowl, mix the ketchup, chili sauce, soy sauce, sugar, chili powder, and salt.
- Heat oil in a pan over medium-high heat. Add the marinated chicken pieces and fry until they turn golden brown, about 5-7 minutes. Remove and drain on paper towels.
- In the same pan, toss in the onions, bell peppers, and green chilies. Stir-fry them until tender yet crisp.
- Add the fried chicken back to the pan with the veggies and pour in your spicy sauce. Stir well, cook for another 2-3 minutes on low heat.
- Garnish with chopped spring onions or cilantro and serve hot with steamed rice or fried rice.
Notes
Experiment with proteins like tofu, shrimp, or mushrooms. Adjust the spice and garnish wisely!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg