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Spicy Ketchup Chicken

Spicy Ketchup Chicken


250 grams (2 pieces) Skinless and boneless Chicken Breast, cubed
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
¼ tsp Sea Salt
A few of grinds of white pepper
2 tsp Corn Starch
Peanut Oil

1 Tbsp Peanut Oil
2 Cloves Garlic, peeled and chopped

½ inch/about 2 tsp of Ginger, peeled and finely chopped

1 Red Chili, seeded and finely chopped

¼ Red Onion, peeled and finely diced
2 tsp Chili Flakes

5 Tbsp Tomato Ketchup

1 Tbsp Light Soy Sauce

4 Tbsp of Water

Sea Salt, to taste


Marinade the chicken pieces with wine, soy sauce, sea salt, pepper, cornstarch, and 1 Tbsp of oil for about 15 minutes.

Heat 1 Tbsp of oil over medium to high heat on a wok or skillet and fry chicken with until they are golden in color. Dish out the cooked chicken and set aside. 

Reheat the wok or skillet over medium to high heat. Add 1 tbsp of oil and cook the garlic, ginger, chili, and onion until it is fragrant and sticky.

Then mix in the ketchup, chili flakes, light soy sauce, water, and give it a quick stir. Add in the chicken and stir until they are coated with the sauce. Transfer the chicken to a serving plate and serve immediately.


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