Créé avec l’IA
Chilli Chicken
38 min 510 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast600 g
- cornstarch50 g
- all-purpose flour25 g
- large egg1 piece
- soy sauce40 ml
- vegetable oil30 ml
- onions200 g
- green bell pepper150 g
- red bell pepper50 g
- garlic30 g
- ginger20 g
- green chillies30 g
- tomato ketchup50 g
- chilli garlic sauce25 g
- white vinegar15 ml
- sugar10 g
- sesame oil10 ml
- spring onions20 g
- black pepper5 g
- salt6 g
Instructions
- 1
Cut the boneless skinless chicken breast into bite-sized cubes and place them in a mixing bowl.
- 2
Add the egg, 20 ml soy sauce, 3 g salt, and 3 g black pepper to the chicken. Mix well until the chicken is evenly coated.
- 3
Add the cornstarch and all-purpose flour to the marinated chicken. Mix until each piece is coated in a light batter.
- 4
Slice the onions, green bell pepper, and red bell pepper into medium-sized squares. Finely chop the garlic, ginger, and green chillies. Slice the spring onions and set them aside for garnish.
- 5
Heat 20 ml vegetable oil in a wok or large frying pan over medium-high heat. Add the coated chicken pieces in batches and fry until golden, crisp, and cooked through, about 5 to 7 minutes. Remove and set aside.
- 6
In the same wok, add the remaining 10 ml vegetable oil and the sesame oil. Add the chopped garlic, ginger, and green chillies. Stir-fry for 30 to 45 seconds until fragrant.
- 7
Add the onions, green bell pepper, and red bell pepper. Stir-fry on high heat for 2 to 3 minutes, keeping the vegetables slightly crisp.
- 8
