HOW INDIANS DO CHINESE.
Tangy, savory, and full of spice.
The name of this dish says it all but let’s clarify, Chili Chicken (or tofu or tempeh) is a spicy and tangy Indian version of a Chinese dish. Yes Indo-Chinese is a thing and I hope to bring you many more clean dishes with those flavors in the future!
Usually, this dish includes deep-frying and ingredients like ketchup, white sugar, and soy sauce (cringe, cringe, Cringe!).
This is my rendition of it, and it which is still full of spice and tang, minus all the processed ingredients.
You could try cooking the chicken, tempeh, or tofu in an air-fryer and I am sure that would taste great, I, unfortunately, don’t have one (yet) so can’t confirm.
This recipe can be served as an appetizer or a main course and if you want to make it saucier, just double the coconut aminos, chili sauce, and vinegar, and add 1/2 a cup of water.
If the sauce isn’t thick enough, make a slurry with 1 tsp arrowroot or tapioca flour and mix with 2 Tbsp cold water and add it to your dish