Ingredients
For Marinade:
- 2 tablespoon plain flour all-purpose flour
- 1 tablespoon corn flour
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- 2 teaspoon soy sauce
- 1 egg lightly beaten
- A pinch of ground black pepper
- A few drops of red food color optional (I didn’t use)
- Water
- Salt to taste
To Fry Chicken
- 500 g boneless chicken cut into cubes
- 2 tablespoon oil
- For Sauce:
- 2 tablespoon oil
- 4-5 garlic cloves sliced
- 1 cup I medium-sized onion, diced
- 1 cup 1medium-sized green capsicum (bell pepper), diced
- ½ cup tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- Salt to taste
Other Ingredients
- Spring onions chopped, to garnish
- Rice or roti to serve
Instructions
To Marinate Chicken
- Combine together all the ingredients “for marinade” in a large bowl to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator.
To Fry Chicken
- Heat oil in a pan over medium-high heat. Place chicken pieces in the pan. Fry chicken pieces until golden. Drain on an absorbent towel. Set aside.
To Make Chili Chicken
- Heat oil in another pan over medium-high heat. Add garlic and fry until brown. Add onions, and sauté, stirring occasionally, for 2-3 minutes, or until soft. Add capsicum and fry for another 2-3 mins, or until cooked. Mix in tomato sauce, soy sauce, and sweet chili sauce. Bring it to a boil. Reduce heat and cover. Simmer for 4-5 minutes.
- Mix in fried chicken pieces. Cover and simmer for another 5 minutes. Garnish with spring onions and serve hot.
Notes
I used chicken thigh fillets in the recipe
Eggs are optional; you can omit them if you want.
Eggs are optional; you can omit them if you want.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 36g | Protein: 55g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 210mg | Sodium: 300mg | Fiber: 3g | Sugar: 6g