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Keto Chilli Chicken is a low carb Indo-Chinese dish with tons of flavor from sauces

Keto Asian Sticky Chicken

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 persons 1x


With tons of flavor, this Keto Low Carn Asian Sticky Chicken is what you need on a lazy weeknight.


  • 250 gms cubed Boneless Chicken


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with spring onion greens and serve hot as an appetizer or with zoodless or cauliflower fried rice.
  • Category: Appetizer
  • Cuisine: Indo-Chinese