Angry Chicken Recipe
Spice up your dinner routine with this delicious and easy Angry Chicken recipe! A perfect combination of sweet and spicy flavors that will leave your taste buds wanting more. Plus, it's quick to make and perfect for a weeknight meal.
Servings: 6
Calories: 272kcal
Equipment
Ingredients
CHICKEN
- 4 chicken breasts boneless, skinless, diced
- 1 tablespoon soy sauce
- 2 tablespoon cornstarch
- 1 egg
- 2 tablespoon oil
- 2 small red chilies thinly sliced
- 2 bell peppers sliced and seeds removed
SAUCE
- 1 ¼ cup chicken broth
- 2 tablespoon soy sauce
- 4 tablespoon rice vinegar
- 2 tablespoon tomato puree
- 1 tablespoon sugar
- 2 teaspoon cornstarch
Instructions
- Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornstarch and egg together to form a batter.
- Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4 to 5 minutes until golden and crisp and just cooked.Scoop out with a slotted spoon and set aside on a plate lined with paper towels.
- Add the chilies and peppers to the pan and fry for 3 to 4 minutes before adding all the sauce ingredients except for the cornstarch. Simmer over a high heat for 5 minutes, then blend 2 to 3 tablespoons of the sauce with the remaining cornstarch in a cup until smooth. Return to the pan and bubble until the sauce thickens.
- Return the chicken to the pan and simmer for 2 to 3 minutes until the chicken is sticky and coated. Serve in deep bowls over rice.
Nutrition
Calories: 272kcal | Carbohydrates: 10g | Protein: 35g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 875mg | Potassium: 751mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1498IU | Vitamin C: 75mg | Calcium: 22mg | Iron: 1mg
