This recipe is a delightful mix of saucy, tangy, tender, and oh-so-spicy flavors that will transport you to the streets of India. It’s a dish that brings back nostalgic memories and is simply irresistible. Once you try it, I guarantee your whole family will devour it in no time.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
250 gm cubed Boneless Chicken
For Marinating
1 tsp Pepper, ground
1 tsp Soy Sauce
1 tsp Chili Sauce
1 tsp Vinegar
1 egg, beaten
Salt
3 tbsp Psyllium Husk
Oil, for frying
For Sauce
1 Red Onion, medium
½ Green Bell Peppers
½ Red Bell Peppers
½ Yellow Bell Peppers
½ Tomato
2 tbsp Garlic, finely chopped
1 tbsp Ginger, minced
2 tbsp Sesame Oil
2 Dry Red chilies
1 tbsp Soy Sauce
1 tbsp Chili Sauce
1 tbsp Sriracha Sauce
1 tsp White Vinegar
1 tsp Pepper
Salt, to taste
Spring Onion greens, for garnishing
Directions
To Marinate Prepare the chicken pieces for marination. Start by washing the chicken thoroughly, then pat it dry using a clean, dry cloth. Now take a bowl and marinate the pieces in salt, ground pepper, soy sauce, chili sauce, vinegar, and beaten egg for about 15 to 20 minutes. Now, coat the marinated chicken pieces in psyllium husk. Then heat olive oil in a pan and shallow/deep-fry the chicken pieces. When done, remove and keep aside. For Chopping In the meantime, do the chopping. Chop the red, green, and yellow bell peppers into large square pieces or chunks. Remove seeds from half a tomato and chop the rest into chunks. Finely chop garlic and ginger.
For Cooking When chopping is done, heat about two tablespoons of sesame oil in a big pan. Stir-fry chopped garlic, dry red chilies, and minced garlic. Wait for them to turn brown. Then add in onion and green bell peppers. Fry for a couple of minutes, and then add the sauces and vinegar. Mix well. Now, add in fried chicken cubes and tomato. Mix and let it coat well with the masala. Stir-fry the mix with chicken for a good 3 to 4 minutes more so that juices from the chicken are also released. Season the mix with ground pepper and mix again. 9. Turn off the heat and garnish it with spring onion greens. Serve hot as an appetizer with Keto Broccoli Fried Rice https://www.ketoforindia.com/keto-asian-chicken/
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