Description
A quick and easy Indo-Chinese dish featuring succulent chicken in a spicy, tangy sauce.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts or Thighs
- 1/4 cup Cornstarch
- 1 piece Egg White
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Vegetable Oil
- 1 tablespoon Sesame Oil
- 2 tablespoons Garlic, minced
- 1 tablespoon Ginger, minced
- 2–3 Dried Red Chilies or Crushed Red Pepper Flakes
- 1/2 cup Tomato Ketchup
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Garlic Sauce
- 1 tablespoon Vinegar
- 1 tablespoon Sugar or Honey
- 1/4 cup Water
- Sliced Green Onions
- Toasted Sesame Seeds
- Thin Strips of Fried Onion or Bell Pepper
Instructions
- Cut the chicken into bite-sized pieces.
- In a bowl, mix the chicken with cornstarch, egg white, salt, and black pepper. Let it marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and crispy, about 6-8 minutes. Remove and set aside.
- In the same pan, add sesame oil, minced garlic, ginger, and dried red chilies. Sauté for about 1 minute.
- Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Gradually add water to reach desired consistency.
- Return the chicken to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes.
- Garnish with sliced green onions, toasted sesame seeds, and crispy fried onions or bell peppers. Serve hot!
Notes
For extra crispiness, double-coat the chicken with cornstarch. Serve it over jasmine rice or with stir-fried vegetables.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, Indo-Chinese, spicy, quick recipes, dinner