Keto Asian Sticky Chicken is an easy, low carb dish that can be made in under 30 minutes.
I love Indo-Chinese food like any other. I have said this umpteen times here on the blog – given an option, I’d have Indo-Chinese all my life. Okay, so, I may be exaggerating a wee bit. But you get the drift.
Saucy, tangy and oh-so spicy, Sticky Chicken can be prepared two ways- dry as in suitable for appetizers and wet with a little bit of gravy that can be had with fried rice and noodles. I remember, as a kid, whenever I went out for dinner with family, it was always Sticky Chicken or Gobi Manchurian and Fried Rice or Noodles that we ordered. Now, you know who to blame. (I hope Dad and Mom aren’t reading this! Oops).
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This Keto version of the regular Indo-Chinese Chilli Chicken or Sticky Chicken is low carb. That means we will not be using the dreadful corn flour for this recipe and it results in a more light and juicy chicken.
Many of you may already be dreading the amount of non-vegetarian food that I’m consuming these days. Trust me, most of these are two or three portion servings wherein I sometimes have the same for dinner or my husband joins me in polishing off the dish. Also, I consume vegetarian proteins too. It is just that the nine days of Navratri fast is coming up and I would be bombarding you with vegetarian Keto recipes only. So, quite a lot of planning has been happening at the backstage before whipping out delicious recipes for you every day.
Also, as I repeatedly mention in most of my Keto recipe posts, always take count of your macros. Onions and Soy sauce when consumed in large quantities, can take you off ketosis. However, most of these recipes call for limited quantities of these ingredients and when you consume in two or three portions, it really is okay.
Let us see how we can prepare Keto Asian Sticky Chicken!
Marinate the cubed boneless chicken pieces in salt, ground pepper, a teaspoon of soy sauce, chili sauce and vinegar, and beaten egg for about fifteen minutes. Heat sufficient olive oil in a pan for shallow/deep frying. Coat the marinated chicken pieces in psyllium husk before frying. Psyllium husk is the binding agent here. Remove and keep it aside.
Meanwhile, chop an onion, red, green and yellow bell peppers into large pieces or chunks. Deseed half a tomato and chop into chunks too. Finely chop garlic and mince some ginger.
Heat about two tablespoons oil in a wok. Add chopped garlic, dry red chilies, and minced garlic. Once they turn brown, add onion, and green bell peppers. Stir fry for a couple of minutes. Add the sauces and vinegar. Mix well. Add fried chicken cubes and tomato. Mix and let it coat well. Stir fry for 2 to 3 minutes more so that juices from the chicken is also released.
Garnish with spring onion greens or coriander leaves!
Keto Asian Sticky Chicken RecipePrint
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That’s all for now, folks!
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