চিলি চিকেন রেসিপি সাথে এগ ফ্রাইড রাইস

Ingredients

• 500 g Chicken Breast (boneless, cut into bite‑size cubes)
• 3 Tbsp Cornstarch (for coating)
• 1 large Egg (beaten)
• 2 Tbsp All‑Purpose Flour (for coating)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• 3 Tbsp Vegetable Oil (for stir‑frying)
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 2 Green Chilies (sliced lengthwise)
• 1 medium Red Bell Pepper (diced)
• 1 medium Onion (diced)
• 2 Tbsp Tomato Ketchup
• 1 Tbsp Red Chili Sauce (adjust to heat preference)
• 1 Tbsp Soy Sauce
• 1 tsp White Vinegar
• 1 tsp Sugar
• 2 stalks Spring Onions (chopped for garnish)
• 1 tsp Sesame Oil (optional, for aroma)

Instructions

1. Marinate and Coat Chicken

   In a mixing bowl combine chicken cubes, salt, black pepper, beaten egg, cornstarch and flour. Mix until each piece is evenly coated. Let rest for 10 minutes.

   Time: PT10M

2. Fry Chicken

   Heat 3 Tbsp vegetable oil in the wok over medium‑high heat. Add the coated chicken in a single layer and fry, turning occasionally, until golden brown and cooked through, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Set Chicken Aside

   Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Set aside.

   Time: PT1M

4. Sauté Aromatics

   In the same wok, add a splash of oil if needed. Add minced garlic, ginger and sliced green chilies. Stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium‑high

5. Cook Vegetables

   Add diced onion and red bell pepper. Stir‑fry for 2 minutes, keeping the vegetables crisp‑tender.

   Time: PT2M

   Temperature: medium‑high

6. Add Sauce Ingredients

   Stir in tomato ketchup, red chili sauce, soy sauce, white vinegar and sugar. Mix quickly for 30 seconds until the sauce glazes the vegetables.

   Time: PT1M

   Temperature: medium

7. Combine Chicken and Sauce

   Return the fried chicken to the wok. Toss everything together so the chicken is well coated with the sauce. Cook for another 2 minutes to let flavors meld.

   Time: PT2M

   Temperature: medium

8. Finish and Serve

   Drizzle sesame oil (if using) and sprinkle chopped spring onions. Serve hot with fried rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g