Chicken Chilies
Turn up the heat in your kitchen with this irresistible Chicken Chilies recipe—a fiery and flavorful fusion of crisp fried chicken bites and a bold, tangy sauce infused with soy, chili sauce, and a hint of vinegar. This quick and easy dish, perfect for weeknight dinners or casual gatherings, combines aromatic ginger, garlic, and green chilies with the crunch of bell peppers, creating a symphony of textures and spicy-sweet flavors. Ready in just 40 minutes, Chicken Chilies is ideal as a standalone appetizer or paired with steamed rice or noodles for a satisfying meal. Garnished with fresh spring onions for a pop of color and zest, this recipe delivers crowd-pleasing perfection that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 3 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1 piece Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 1 cup Oil (for frying and cooking)
- 6 pieces Green chilies
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 2 tablespoons Chili sauce
- 1 tablespoon Vinegar
- 1 tablespoon Tomato ketchup
- 1 piece Bell pepper (green, diced)
- 4 tablespoons Spring onions (chopped)
- 1 cup Water
Instructions
Cut the boneless chicken into bite-sized pieces and place them in a mixing bowl.
Add cornstarch, all-purpose flour, the egg, salt, and black pepper powder to the chicken. Mix well to coat the chicken evenly.
Heat oil in a frying pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy. Remove and set aside on a plate lined with paper towels.
Slice the green chilies diagonally, mince the garlic cloves, and grate or finely chop the ginger. Set aside.
In a clean wok or large pan, heat 2 tablespoons of oil over medium heat. Add the minced garlic, ginger, and green chilies. Stir-fry for 1 minute until fragrant.
Add the diced green bell pepper and cook for 2 minutes, keeping the vegetables crisp.
In a small bowl, mix soy sauce, chili sauce, vinegar, and tomato ketchup. Pour the mixture into the pan and stir well.
Add the fried chicken into the pan and toss everything together to coat the chicken in the sauce.
Pour in 1 cup of water and let it simmer for 2–3 minutes. If you prefer a thicker sauce, create a slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water, and add it to the pan.
Once the sauce reaches your desired consistency, garnish with chopped spring onions and remove from heat.
Serve hot as an appetizer or pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
3201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 16.4 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 182 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
