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–+ servings

Gluten free Chili Chicken (paleo, keto)

paleo and gluten free Indo Chinese chilli chicken

Gluten free Chili Chicken (paleo, keto)

This is a popular Indo-Chinese dish made by sautéing juicy, fried chicken in a slightly sweet and spicy sauce.
5 from 3 reviews
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Servings 4
Cuisine Indo-Chinese

Ingredients
 

Crispy Chicken:

  • 1 ½ pounds skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons arrowroot powder
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Avocado oil or sustainable palm oil enough to fry

Stir-fry Sauce:

  • 3 tablespoons oil or fat of choice
  • 3 dried red chili peppers
  • 1 onion chopped in large pieces
  • 1 green bell pepper chopped in large pieces
  • 3 cloves garlic minced
  • 1- inch ginger minced
  • 2 teaspoons coriander powder
  • 1 teaspoon Kashmiri chili powder*
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 2 tablespoons canned tomato sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • Scallions optional for garnish

Instructions
 

To Make the Chicken:

  • Add the chicken, arrowroot powder, egg, salt and black pepper to a bowl and mix well.
  • Heat oil in a wok or a deep, wide bottomed pot to 360°F.
  • Fry the chicken a few pieces at a time, until golden brown and cooked through. Set aside for now.

To Make the Sauce/Coating:

  • Heat oil in a large sauté pan over medium-high heat, then add the dried red chilies and onion. Stir-fry for 2-3 minutes or until the edges of the onions begin to caramelize.
  • Add the green bell pepper to the pan and continue to stir-fry for 2-3 minutes.
  • Next, add the garlic and ginger, briefly stir-fry, then quickly add the remaining ingredients and mix well.
  • Add the fried chicken, mix well, serve.

Notes

*Kashmiri chili is used mainly for its bright red color, so if you can't find it feel free to replace it with paprika or if you like spicy food then use Indian red chili powder or cayenne instead to taste.
I suggest gathering the spices listed in the stir-fry sauce together in a small bowl in advance - this way you can add them in quickly at the same time.
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