Ingredients
- 300 g boneless chicken fillet cut into small pieces
- ¼ cup corn flour
- 1 small egg lightly beaten
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup small onion diced
- 1 cup capsicum any color, diced (I used green)
- 5-6 garlic cloves sliced
- 1 cm fresh ginger sliced
- 2 tablespoon soy sauce
- 4 tablespoon tomato sauce ketchup
- 1 teaspoon sweet chilli sauce
- ¼ teaspoon hot chilli sauce optional
- ¼ cup spring onion leaves roughly chopped (optional)
- Stalk of 1 spring onion chopped, to garnish
- Salt
- Oil
Instructions
- Prepare the veggies for chilli chicken. Set aside.
- Marinate chicken pieces with corn flour, beaten egg, garlic paste, ginger paste, and enough salt in the refrigerator for half an hour. Shallow fry the chicken pieces until golden brown. Set aside the cooked chicken pieces.
- Add more oil into the same pan, and fry sliced ginger and garlic. Fry onion until translucent. Add capsicum and cook.
- Add in soy sauce, tomato sauce, sweet chilli sauce, and hot chilli sauce (if using). Add enough water to make a thick sauce. Bring to a boil and simmer for 5 minutes.
- Now add the cooked chicken pieces, and simmer for another 5 minutes.
- If you are using spring onion leaves, add them, and cook for 2-4 minutes.
- Garnish with chopped spring onions. Serve chilli chicken warm.
Notes
Hot chilli sauce is really hot, so a small amount will be more than enough to spice up your curry.
Add salt only if needed as all the sauces used in the recipe contain plenty of salt in them.
You could deep fry the chicken pieces instead of shallow frying, if you prefer.
Add salt only if needed as all the sauces used in the recipe contain plenty of salt in them.
You could deep fry the chicken pieces instead of shallow frying, if you prefer.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 20g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 386mg | Fiber: 3g | Sugar: 6g