Chile Chicken
Spice up your dinner table with this delectable Chile Chicken recipe, a perfect fusion of bold flavors and tantalizing textures. Juicy, bite-sized chicken pieces are coated in a crispy golden batter and tossed in a sizzling wok with fragrant garlic, ginger, and fiery green chilies. Stir-fried with colorful bell peppers for a crunch, the dish is bathed in a tangy, sweet, and spicy sauce made from soy sauce, chili sauce, and a hint of tomato ketchup. Garnished with fresh spring onions, this quick, restaurant-style dish is ideal for a weeknight indulgence or a centerpiece for a gathering. Serve it over steamed rice, fried rice, or noodles for a crowd-pleasing meal sure to elevate your spicy cravings. Keywords: Chile Chicken recipe, spicy chicken dish, crispy chicken, Indo-Chinese flavors, easy dinner recipes.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 4 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 ml Oil
- 5 cloves Garlic
- 1 inch piece Ginger
- 3 Green chilies
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Chili sauce
- 1 tablespoon Tomato ketchup
- 1 teaspoon White vinegar
- 1 teaspoon Sugar
- 1 teaspoon Red chili powder
- 3 stalks Spring onions
- 100 ml Water
Instructions
Cut the chicken breast into bite-sized pieces and place them into a mixing bowl.
Add cornstarch, all-purpose flour, 1 teaspoon of salt, black pepper, and a whisked egg to the chicken. Mix well until the chicken is evenly coated.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the chicken pieces in batches until they are golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Finely chop the garlic, ginger, and green chilies. Cut the red and green bell peppers into small squares. Slice the spring onions, separating the greens from the whites.
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the chopped garlic, ginger, green chilies, and the white part of the spring onions. Stir-fry for 1 minute until fragrant.
Add the red and green bell peppers to the skillet. Stir-fry for another 2-3 minutes until slightly tender but still crisp.
In a small bowl, mix soy sauce, chili sauce, tomato ketchup, white vinegar, sugar, red chili powder, and water. Pour this mixture into the skillet and bring it to a simmer.
Add the fried chicken pieces to the skillet, tossing them in the sauce until they are fully coated.
Cook for 2-3 more minutes, allowing the chicken to absorb the flavors of the sauce.
Garnish the Chile Chicken with the green parts of the spring onions and serve hot. Enjoy on its own or with steamed rice, fried rice, or noodles.
Nutrition Facts
Calories |
5332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.9 g | 626% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 6448 mg | 280% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.8 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3008 mg | 64% | |
*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.
