Chicken · Entrees

Spicy Red Sauce Chicken and Peppers


Ingredients : 

1 lb chicken breast cut in thin equal strips ½ cup oil for chicken
3 cloves garlic finely chopped 2 Tbsp oil for sauce
2 Jalapenos finely chopped 3 Tbsp Soy sauce
1 8-oz can of Tomato sauce-no salt 1 egg -beaten
½ cup water 1 cup All Purpose Flour
2 bell peppers thinly sliced with length equal to chicken strips  
Spice batch 1 Spice batch 2
3/4th  tsp salt 1 tsp salt
1 tsp red chili powder ½ tsp crushed red pepper
½ tsp ginger powder 1 Tbsp Sriracha Sauce ( use less for milder flavor or more if preferred )
1 tsp vinegar  
1 tsp garlic paste


  1. Marinate chicken in Spice Batch 1 for 1 hour at room temperature and an additional hour refrigerated
  2. Bring Chicken back to room temperature before frying
  3. Heat ½ cup oil in a flat open nonstick pan
  4. Coat chicken in egg and then in flour before placing in oil
  5. Fry Chicken, flipping occasionally, on medium-high heat until cooked and golden and crispy
  6. Add bell peppers, when chicken is almost done, and fry for 4-5 minutes
  7. Remove chicken and bell peppers onto plate lined with paper towel to absorb excess oil

For Sauce:

  1. Heat 2 Tbsp oil in nonstick pan
  2. Add in garlic and Jalapenos and fry until garlic is golden
  3. Add in tomato sauce, soy sauce, and Spice Batch 2
  4. Stir well to combine and add water
  5. Reduce heat to medium and let sauce thicken until desired consistency achieved (about 4-5 minutes)
  6. Add in Chicken and peppers and give it a quick toss in the sauce
  7. If you prefer softer peppers, then let simmer in the sauce on low heat for a couple of minutes
  8. Serve immediately over rice and Enjoy!


This dish tastes best when served immediately. Reheating will cause the coating of the chicken to lose its crisp texture.

If preferred, Chicken can be fried in advance and then tossed in with the sauce at time of serving to save time



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