Description
With tons of flavor, this Keto Low Carn Asian Sticky Chicken is what you need on a lazy weeknight.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indo-Chinese