Chili D Chicken
Get ready to tantalize your taste buds with Chili D Chicken, a bold and fiery dish perfect for spice lovers! This irresistibly crispy fried chicken is coated in a luscious sweet-and-spicy sauce made with sriracha, honey, and dark soy sauce, delivering a perfect balance of heat and flavor. Juicy chicken thighs are dredged in a simple batter of cornstarch, flour, and soy sauce for a golden, crunchy exterior, then stir-fried with aromatic garlic, ginger, and vibrant bell peppers for a touch of freshness. Garnished with spring onions and sesame seeds, this dish is as stunning to look at as it is delicious to eat. Whether paired with steamed rice or noodles, Chili D Chicken makes a crowd-pleasing weeknight dinner or party centerpiece.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1 large Egg
- 2 tablespoons Soy sauce
- 1 cup Vegetable oil
- 4 minced Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Red chili flakes
- 1 medium, diced Red bell pepper
- 2 sliced Green chilies
- 2 tablespoons Sriracha sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Dark soy sauce
- 1 tablespoon Honey
- 0.25 cup Water
- 2 sliced Spring onions
- 1 teaspoon Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the same bowl, add cornstarch, all-purpose flour, the egg, and soy sauce. Mix well to coat the chicken evenly.
Heat the vegetable oil in a deep skillet or wok over medium-high heat.
Fry the chicken pieces in batches until golden and cooked through. Remove and set aside on a paper towel-lined plate.
In the same skillet, discard most of the oil, leaving about 2 tablespoons.
Lower the heat to medium, then add minced garlic, ginger, and chili flakes. Sauté for 1 minute until fragrant.
Add the diced red bell pepper and sliced green chilies to the skillet. Stir-fry for 2–3 minutes until the vegetables soften slightly.
In a small bowl, mix sriracha, tomato ketchup, dark soy sauce, honey, and water. Stir until combined, then pour the sauce into the skillet.
Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until it thickens slightly.
Return the fried chicken to the skillet and toss to coat evenly in the sauce.
Garnish with sliced spring onions and sesame seeds.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.5 g | 346% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 137.1 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 38.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1785 mg | 38% | |
*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.
