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 Recipe
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Keto Asian Sticky Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 persons 1x
Description
With tons of flavor, this Keto Low Carn Asian Sticky Chicken is what you need on a lazy weeknight.
Ingredients
- 250 gms cubed Boneless Chicken
Marination:
- 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
- 1/2 Green Bell Peppers
- 1/2 Red Bell Peppers
- 1/2 Yellow Bell Peppers
- 1/2 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
- Sping Onion greens, for garnishing
Instructions
- 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. Remove and keep 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 of sesame 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. Season and add ground pepper. Mix again.
- Garnish with spring onion greens and serve hot as an appetizer or with zoodless or cauliflower fried rice.
- Category: Appetizer
- Cuisine: Indo-Chinese
Loved the recipe? You may want to pin it for later.
That’s all for now, folks!
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Thanks a big time Shalini. This is super delicious can’t tell any difference to original. Since I have started keto I am not enjoying any indian or Chinese or any cuisine but this is the first dish I love to taste even better then butter chicken . This is soo satisfying and all credit to you for sharing awesome keto chilli chicken. Will check n try other recipes too. Lol can’t wait my husband to get back and earn some serious compliments ☺.
Gorgeous pics – very vibrant and colourful. Loved the pinterest graphic a lot Shalzz – well done
Not a fan of cooking chicken at home but your dedication to going Keto and then sharing your recipes is simply awesome. I am sure there are tonnes of people coming to your site as Keto diet is a huge trend these days. All the best with your diet and the 100 days pact.
Will look forward to the Navratri recipes
This looks so delicious, Shalini! I make Chilli Chicken at home using almost the same ingredients and pretty much the same method with the sole exception of corn flour which I always add to make the Chicken pieces crispy! Will definitely be following your recipes and trying them out, sometime! The food photography is terrific. I’m sure you use a DSLR for that, right?