Chili Sauce Chicken
Sweet sour chilli sauce make your appetite increase. Eating with rice is the best!
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Servings: 2 people
Calories: 563kcal
Ingredients
- 300 g Chicken thighs
- ½ Spring onion
- Green Onion
- 2 cloves Garlic
- 1 piece Ginger
- 1 tsp Salt
- a pinch pepper
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ cup chicken broth
- 2 tsp Doubanjiang Fermented chili bean paste
- 1 tbsp sake
- 1 tbsp vinegar
- 3 tbsp potato starch
- 2 tbsp oil
Instructions
Deep fried chicken
- Cut the chicken into pieces slightly bigger than bite-sized, then lightly season it with salt and pepper.
- Sprinkle the seasoned chicken with potato starch, then deep-fry in oil at about 170°C. It’s important to not fry them too long, because they will be cooked more in chili sauce later.
Chili sauce
- Put 2 tablespoons of oil in the pan, then fry the finely chopped spring onion, garlic, and ginger on a low fire.
- When the garlic and ginger start to become fragrant, add the bean sauce and stir-fry further
- When the bean sauce has dissolved in the oil, add the ketchup and sake. Fry the ketchup for a more authentic taste.
- When the ketchup has dissolved in the oil, add the chicken broth, soy sauce, sugar and pepper, and bring to a boil.
- When the sauce comes to a boil add the potato starch which has been dissolved in some extra water, thickening the sauce.
Finish
- When the sauce is thick enough, mix in the chicken and let it simmer in there for about 1 minute
- Add the vinegar last, and dress the dish up by sprinkling the finely chopped green onions on top.
Nutrition
Calories: 563kcal | Carbohydrates: 23g | Protein: 27g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 2140mg | Potassium: 541mg | Fiber: 1g | Sugar: 10g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg