Crispy Chicken Stir Fry with Ketchup - Bravabod
Recipes

Crispy Chicken Stir Fry with Ketchup

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

This is one of my favorite easy stir-fry recipes: crispy chicken coated in a sweet and spicy glaze made from a handful of pantry-friendly ingredients. The secret is to cook the ketchup and soy mixture for long enough that it loses its tartness and reduces into a thickened glaze. If you're running low on time, the light batter can be substituted with a simple dusting in cornstarch. That being said, I highly recommend making this with the crispy-crunchy batter for a wonderful weeknight meal.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Crispy Chicken
  • 3/4 pound boneless skinless chicken breast
  • 2 1/2 tablespoons all purpose flour (or gluten-free blend)
  • 2 1/2 tablespoons corn starch
  • 2 tablespoons vodka (Note 2)
  • 2 tablespoons cold water
  • 1/4 teaspoon salt Sauce
  • 6 tablespoons ketchup
  • 3 tablespoons cooking oil, divided (such as avocado or grapeseed oil)
  • 1 tablespoons low-sodium tamari
  • 3/4 teaspoon rice vinegar
  • 1/2 teaspoon sriracha
  • 3 cloves garlic, minced

Instructions
  1. Step 1: Stir together the flour, starch, vodka, cold water, and salt in a small bowl to form a batter. It should have the consistency of thin pancake batter and fall off of the spoon in ribbons that disappear as they hit the batter in the bowl. If needed, add a little more water or flour until it reaches the desired consistency.
  2. Step 2: Rinse and dry the chicken well. Dice the chicken into 1 inch pieces and toss them in the batter until each piece is well coated.
  3. Step 3: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Once it's sizzling hot, add in the battered chicken pieces. Leave space between each piece and do this in batches to avoid overcrowding the pan if needed. Stir fry the chicken on all sides until golden brown, about 5 to 8 minutes depending on the size. Remove the chicken with a slotted spoon to a resting plate.
  4. Step 4: Add the remaining 1 tablespoon of oil to the empty pan. Lower the heat to medium and add the garlic and cook for 30 seconds, or until golden and fragrant. Add the remaining ketchup, tamari, rice vinegar, and sriracha. Cook on medium heat for 5 minutes, stirring often. The sauce will bubble and reduce as it cooks.
  5. Serve: Add the chicken to the pan and toss to coat evenly in the glaze. Transfer to plates and enjoy immediately.

Recipe Notes

Note 1: Recipe adapted from Mark Bittman's Stir-Fried Chicken recipe.

Note 2: The vodka in the batter helps make the batter extra crispy. To make this non-alcoholic, substitute with an equal amount of flat or sparkling water.

Nutrition

This is one of my favorite easy stir-fry recipes: crispy chicken coated in a sweet and spicy glaze made from a handful of pantry-friendly ingredients. The secret is to cook the ketchup and aminos mixture for long enough that it loses its tartness and reduces into a thickened glaze. If you're running low on time, the light batter can be substituted with a simple dusting in starch. That being said, I highly recommend making this with the crispy-crunchy batter for a wonderful weeknight meal.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Crispy Chicken
  • 3/4 pound boneless skinless chicken breast
  • 2 1/2 tablespoons paleo all purpose flour blend or cassava flour
  • 2 1/2 tablespoons arrowroot starch
  • 2 tablespoons vodka (Note 2)
  • 2 tablespoons cold water
  • 1/4 teaspoon salt Sauce
  • 6 tablespoons paleo ketchup
  • 3 tablespoons cooking oil, divided (such as avocado or grapeseed oil)
  • 2 tablespoons coconut aminos
  • 3/4 teaspoon rice vinegar
  • 1/2 teaspoon paleo sriracha
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced

Instructions
  1. Step 1: Stir together the flour, starch, vodka, cold water, and salt in a small bowl to form a batter. It should have the consistency of thin pancake batter and fall off of the spoon in ribbons that disappear as they hit the batter in the bowl. If needed, add a little more water or flour until it reaches the desired consistency (if using cassava flour, it will likely need a bit more liquid).
  2. Step 2: Rinse and dry the chicken well. Dice the chicken into 1 inch pieces and toss them in the batter until each piece is well coated.
  3. Step 3: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Once it's sizzling hot, add in the battered chicken pieces. Leave space between each piece and do this in batches to avoid overcrowding the pan if needed. Stir fry the chicken on all sides until golden brown, about 5 to 8 minutes depending on the size. Remove the chicken with a slotted spoon to a resting plate.
  4. Step 4: Add the remaining 1 tablespoon of oil to the empty pan. Lower the heat to medium and add the garlic and cook for 30 seconds, or until golden and fragrant. Add the remaining ketchup, aminos, rice vinegar, salt, and sriracha. Cook on medium heat for 5 minutes, stirring often. The sauce will bubble and reduce as it cooks.
  5. Serve: Add the chicken to the pan and toss to coat evenly in the glaze. Transfer to plates and enjoy immediately.

Recipe Notes

Note 1: Recipe adapted from Mark Bittman's Stir-Fried Chicken recipe.

Note 2: The vodka in the batter helps make the batter extra crispy, but is not strictly Paleo. To make this non-alcoholic, substitute with an equal amount of flat or sparkling water.

Nutrition

This is one of my favorite easy stir-fry recipes: crispy chicken coated in a sweet and spicy glaze made from a handful of pantry-friendly ingredients. The secret is to cook the ketchup and soy mixture for long enough that it loses its tartness and reduces into a thickened glaze. If you're running low on time, the light batter can be substituted with a simple dusting in cornstarch. That being said, I highly recommend making this with the crispy-crunchy batter for a wonderful weeknight meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Crispy Chicken
  • 3/4 pound boneless skinless chicken breast
  • 33333333/100000000 cup almond flour
  • 2 tablespoons unflavored collagen (or other protein powder of choice)
  • 1 egg
  • 2 tablespoons vodka (Note 2)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt Sauce
  • 6 tablespoons low-carb ketchup
  • 3 tablespoons cooking oil, divided (such as avocado or grapeseed oil)
  • 1 tablespoons low-sodium tamari
  • 3/4 teaspoon rice vinegar
  • 1/2 teaspoon sriracha
  • 3 cloves garlic, minced

Instructions
  1. Step 1: Stir together the almond flour, collagen, egg, vodka, baking powder, and salt in a small bowl to form a batter. It should have the consistency of thin pancake batter and fall off of the spoon in ribbons that disappear as they hit the batter in the bowl. If needed, add a little more water or flour until it reaches the desired consistency.
  2. Step 2: Rinse and dry the chicken well. Dice the chicken into 1 inch pieces and toss them in the batter until each piece is well coated.
  3. Step 3: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Once it's sizzling hot, add in the battered chicken pieces. Leave space between each piece and do this in batches to avoid overcrowding the pan if needed. Stir fry the chicken on all sides until golden brown, about 5 to 8 minutes depending on the size. Remove the chicken with a slotted spoon to a resting plate.
  4. Step 4: Add the remaining 1 tablespoon of oil to the empty pan. Lower the heat to medium and add the garlic and cook for 30 seconds, or until golden and fragrant. Add the remaining ketchup, tamari, rice vinegar, and sriracha. Cook on medium heat for 5 minutes, stirring often. The sauce will bubble and reduce as it cooks.
  5. Serve: Add the chicken to the pan and toss to coat evenly in the glaze. Transfer to plates and enjoy immediately.

Recipe Notes

Note 1: Recipe adapted from Mark Bittman's Stir-Fried Chicken recipe. Low-carb batter is adapted from this recipe.

Note 2: The vodka in the batter helps make the batter extra crispy. To make this non-alcoholic, substitute with an equal amount of flat or sparkling water.

Nutrition

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Crispy Chicken Stir Fry with Ketchup

PT30M 3/4 pound boneless skinless chicken breast 2 1/2 tablespoons all purpose flour (or gluten-free blend) 2 1/2 tablespoons corn starch 2 tablespoons vodka (Note 2) 2 tablespoons cold water 1/4 teaspoon salt 6 tablespoons ketchup 3 tablespoons cooking oil, divided (such as avocado or grapeseed oil) 1 tablespoons low-sodium tamari 3/4 teaspoon rice vinegar 1/2 teaspoon sriracha 3 cloves garlic, minced Gluten Free Paleo Low-Carb 3 Servings Ingredients:

3 Servings

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