Crispy fried chicken bites tossed in a vibrant sweet and tangy sauce with crunchy bell peppers and onions. This popular Indo-Chinese dish is a perfect balance of flavors, making it a homemade takeout favorite that's ready in under an hour.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
515cal
33gprotein
33gcarbs
28g
Ingredients
500 g boneless chicken (cut into 1-inch cubes)
3 tbsp cornflour (divided, 2 tbsp for marinade and 1 tbsp for slurry)
2 tbsp all-purpose flour (for the chicken marinade)
1 pc egg (lightly beaten)
2 tbsp soy sauce (divided, 1 tbsp for marinade and 1 tbsp for sauce)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Tangy sweet & sour chicken with energy-giving egg fried rice – perfect for a quick, flavorful start!
This indo_chinese dish is perfect for breakfast. With 1376.98 calories and 52.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp vegetable oil (for the stir-fry)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pc onion (medium, cut into 1-inch squares and petals separated)
1 pc bell pepper (medium, any color, cut into 1-inch squares)
3 tbsp tomato ketchup
2 tbsp rice vinegar
2 tbsp sugar (adjust to taste)
0.5 cup pineapple juice (unsweetened)
0.5 cup pineapple chunks (canned or fresh)
2 tbsp water (for cornflour slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken (15 minutes)
In a medium bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, and salt. Mix well to coat.
Add the beaten egg, 2 tbsp cornflour, and all-purpose flour to the bowl. Stir until each piece of chicken is evenly and thoroughly coated in the batter.
Set aside to marinate for at least 15 minutes.
2
Deep-Fry the Chicken (8-10 minutes)
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small drop of batter should sizzle and rise to the surface immediately.
Working in small batches, carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes per batch, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Use a slotted spoon to remove the chicken from the oil and let it drain on a wire rack to maintain crispiness.
3
Prepare the Sweet and Sour Sauce (2 minutes)
In a small bowl, whisk together the tomato ketchup, remaining 1 tbsp soy sauce, rice vinegar, sugar, and pineapple juice. Set this sauce mixture aside.
In a separate small bowl, mix the remaining 1 tbsp of cornflour with 2 tbsp of water until a smooth, lump-free slurry is formed.
4
Stir-Fry Vegetables and Sauce (5 minutes)
Heat 2 tbsp of vegetable oil in a clean wok or large skillet over high heat.
Add the chopped ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the diced onion and bell pepper squares. Stir-fry for 2-3 minutes until they are vibrant and crisp-tender.
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
5
Combine and Serve (3 minutes)
Give the cornflour slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for about 1 minute until the sauce thickens and becomes glossy.
Add the fried chicken and pineapple chunks to the wok.
Gently toss everything together for 1-2 minutes to ensure the chicken and pineapple are fully coated in the luscious sauce.
Garnish with chopped spring onion greens and serve immediately with steamed rice or noodles.
862cal
20gprotein
156gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
