Spicy Chicken Sauce, a dish with typical flavors of Chinese cuisine. These pieces of battered and fried chicken remain tender and juicy inside, and crispy on the outside wrapped in the spicy and slightly sweet and sour sauce that makes them even tastier. The red bell pepper makes the dish even more aromatic. This dish is naturally lactose-free, while among the ingredients there’s also the gluten-free version.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients
- 1 1/4 cups tomato purée
- 8 tbsps rice vinegar
- 6 tbsps sugar
- 5 tbsps soy sauce (gluten-free)
- 5 tbsps water
- 2 tsps cornstarch (cornflour) gluten-free
- 1 tsp chili powder
- 3/4 cup cornstarch (cornflour) gluten-free
- 3/4 cup flour (gluten-free rice flour)
- 3/4 cup water (up to 1 cup)
- 1 tsp baking soda
- 1 pinch salt
- 1.1 lbs chicken breast
- 1 bell pepper
- 1/2 onion
- 4 1/4 cups peanut oil (for frying)
- 2 tbsps corn oil
Tools
- 1 Small Bowl
- 1 Pot
- 1 Wok
- 1 Bowl
Steps
For the spicy sauce: in a small bowl, dissolve the cornstarch in water. In a saucepan, add the tomato puree, sugar, vinegar, soy sauce, and chili. Add the cornstarch and mix everything with a whisk. Let it simmer over low heat and as soon as the sauce thickens, remove from heat.
Prepare the batter: pour the flour and cornstarch into a bowl. Add the salt and water gradually while mixing with a whisk. Mix well to avoid lumps.
Cut the chicken breast into cubes and set aside. Wash the bell pepper and cut it in half, removing the stalk and internal filaments. Slice the onion thinly and cut the bell pepper into cubes. Heat the corn oil in the wok. Add the onion and peppers. Sauté for 7-8 minutes; they should remain firm and crunchy. Also, cut the chicken breast into cubes. Heat the oil to 340°F and coat the chicken breast in the batter. Fry in hot oil until golden. Drain on absorbent paper. Put the chicken in the peppers, add the spicy sauce, and heat. Let it flavor on the stove for 5 minutes. Serve hot.
Advice
It keeps for 2 days in the refrigerator. Freezing is not recommended because the sauce might lose consistency.
Gluten-free spicy chicken sauce: use tamari soy sauce and gluten-free certified cornstarch.
Gluten-free spicy chicken sauce: use tamari soy sauce and gluten-free certified cornstarch.
Gluten-free spicy chicken sauce: use tamari soy sauce and gluten-free certified cornstarch.
Gluten-free spicy chicken sauce: use tamari soy sauce and gluten-free certified cornstarch.
FAQ (Questions and Answers)
Is Chinese spicy chicken very spicy?
It depends on the amount and type of chili used; you can adjust the spiciness to your taste.
Can I substitute chicken breast with thighs?
Yes, chicken thighs yield a juicier result.
Which rice or side dish pairs best?
Curry rice with vegetables (recipe), stir-fried noodles (recipe), steamed vegetables or pak choi (recipe).
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