Looking for a recipe that's big on flavor? Try this delicious Angry Chicken recipe! Made with bold, spicy seasonings like chili flakes and garlic, this dish is sure to satisfy your taste buds.
Plus, it's low in carbs, making it a great option for those watching their carb intake. Serve it up in a salad, wrap, or bowl for a tasty and satisfying meal.
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While the exact origins of the dish are unclear, Angry Chicken has become a popular dish in many countries, including the United States, where it is often served in Chinese-American restaurants.
Today, there are many variations of the angry chicken recipe, with different ingredients and spice levels to suit different tastes. You might also enjoy this spicy Manchurian Chicken recipe.
Why you'll love this angry chicken recipe
- Bold flavor: The combination of spices, like chili flakes, garlic, and ginger, creates a flavorful and aromatic dish that is both delicious and satisfying.
- Versatility: Angry chicken can be served in a variety of ways, from salads to wraps to bowls. You can customize the recipe to suit your preferences, adding your favorite vegetables or using different sauces. This versatility makes it a great option for meal planning and preparation ahead of time.
- Easy to make: Simple and easy to prepare, making them a great option for busy weeknights. You can marinate the chicken in advance and cook it up quickly when you're ready to eat.
- Healthy: Chicken is a great source of lean protein, and when combined with healthy spices and ingredients, an angry chicken recipe can be a healthy and nutritious option.
- Crowd-pleaser: Whether you're cooking for yourself or a group, this angry chicken recipe is sure to be a crowd-pleaser. The bold flavors and satisfying texture make it a favorite among many, and with this low-carb version, you can share this delicious dish with everyone, regardless of their dietary preferences.
Ingredient Notes
This angry chicken recipe features marinated chicken in a spicy sauce made with ingredients such as chili flakes, garlic, ginger, sweetener, and soy sauce.
- Chicken Breast: we used chicken breasts for this recipe. However, boneless skinless chicken thighs would work as well.
- Red Chili Peppers: adds heat and a spicy kick to the dish, which is a characteristic flavor of the traditional Sichuan-style cuisine that inspired the recipe.
- Soy Sauce: adding that umami flavor and saltiness to the dish.
- Coconut Oil: I enjoy using coconut oil for shallow frying the chicken. However, you can use your preferred oil for drying.
- Psyllium Husk: a perfect way to coat the chicken to get the crispy fried chicken and deep-fried texture.
- Rice Wine Vinegar: adds a slightly sweet and tangy flavor, as well as helps balance out the heat and spiciness from other ingredients.
- Ginger Garlic Paste: combining the flavors of ginger and garlic to give this flavorful recipe some nutty and pungent nuances.
- Red and Green Bell Pepper: green and red bell peppers are used in this recipe to give a variety of pepper flavors and colors.
- Chicken Stock: enhances the overall flavor and provides a savory and rich base for the sauce
- Sweetener: we use erythritol to sweeten the sauce, but Allulose or Monk Fruit can also be used.
See the recipe card for the full list of ingredients and quantities.
Steps by step instructions
How to make this Angry Chicken recipe?
STEP 1: to a large bowl add the cubed chicken breasts, soy sauce, black pepper, salt, and baking powder with the garlic and ginger paste. Mix well to combine and let marinade for up to 30 minutes or longer.
STEP 2: Coat each cubed chicken by dredging it through the psyllium husk. In a large frying pan heat the coconut oil over medium-high heat and then fry each chicken cube on both sides until crispy and brown.
Remove the fried chicken and place it on a paper towel-lined plate to soak up some of the oil. Set aside.
STEP 3: Using the same pan, remove half of the oil and then add the sliced chili peppers over medium-high heat. Fry for about 1 minute to flavor the oil. Add the garlic paste and the bell peppers, and fry them over medium heat until they are softened.
- STEP 4: To make the angry chicken sauce, remove half of the peppers and place them in a small bowl with the chicken stock, tomato sauce, rice wine vinegar, soy sauce, and sweetener.
- Blend in a blender on high for 1 minute and then pour back into the frying pan. Allow to simmer over medium-low heat for 5 minutes.
STEP 5: Add the fried chicken to the pan, and toss through the sauce until warmed through, serve with fried cauliflower rice and garnish with sliced green onions.
Other low carb recipes you might enjoy
What to serve with this recipe?
Here are some great low-carb side dishes that pair well with angry chicken:
- Steamed or stir-fried vegetables: Broccoli, bok choy, cauliflower, and green beans are all great low-carb options that can be steamed or stir-fried as a simple and healthy side dish.
- Cauliflower rice: Instead of regular rice, you can try cauliflower rice, which is a low-carb alternative made from grated cauliflower. It has a similar texture to rice and can be flavored with herbs and spices.
- Cucumber salad: A refreshing cucumber salad with vinegar and sesame oil can add a cool and crunchy contrast to the spicy chicken.
- Zucchini noodles: Zucchini noodles, also known as "zoodles," can be used as a low-carb substitute for traditional noodles. They can be stir-fried or sautéed with garlic and olive oil.
- Salad: A simple salad with mixed greens, sliced cucumbers, and cherry tomatoes can be a refreshing and low-carb side dish that complements the flavors of the chicken.
Recipe tips
Recipe tips to make the best Angry Chicken ever!
- Marinate the chicken for at least 30 minutes: To ensure that the chicken is flavorful and tender, it is important to marinate it in the spicy sauce for at least 30 minutes (or up to overnight).
- This will allow the flavors to penetrate the chicken and make it more succulent.
- Use high-quality ingredients: The flavor of the dish largely depends on the quality of the ingredients used. For example, using fresh garlic and ginger instead of powdered versions will give the dish a more vibrant flavor.
- Additionally, using high-quality soy sauce, rice wine vinegar, and chili peppers will enhance the overall taste of the dish.
Storage
To store leftovers of an angry chicken recipe, follow these steps:
- Allow the chicken to cool down to room temperature.
- Place the leftovers in an airtight container.
- Label the container with the date and contents.
- Store the container in the refrigerator.
- Consume the leftovers within 3-4 days.
If you have a large amount of leftovers that you cannot consume within 3-4 days, you can also freeze the leftovers for later use.
To freeze, transfer the cooled-down leftovers to a freezer-safe container and label it with the date and contents.
The frozen leftovers can be stored for up to 3 months.
When you're ready to eat, simply thaw the container in the refrigerator overnight, then reheat the chicken in the microwave or on the stovetop.
Frequently asked questions
This recipe is spicy due to the use of red chili peppers. However, you can adjust the level of spiciness to your liking by using fewer or more chili peppers.
Yes, you can marinate the chicken in advance and store it in the refrigerator until ready to cook. However, it is best to cook the chicken right before serving to ensure that it is hot and crispy.
The chicken is cooked when the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check the temperature or cut into the thickest part of the chicken to ensure that it is no longer pink and the juices run clear.
Angry Chicken
Equipment
Ingredients
- 2 large chicken breasts cut into 1" cubes
- 1 teaspoon soy sauce
- ½ teaspoon baking powder
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ cup oil for frying I used coconut oil
- 2 tablespoon psyllium husk use more if not enough
- 2 small red chili peppers use more if you prefer it spicier
- 2 medium bell peppers cut into 1" pieces.
- 1 tablespoon garlic paste
Sauce
- 1 cup chicken stock
- 2 tablespoon soy sauce
- 3 tablespoon rice wine vinegar
- 2 tablespoon tomato sauce
- 1 tablespoon sweetener optional
Instructions
- To a large bowl add the ingredients to batter the chicken. Mix well to combine.2 large chicken breasts, 1 teaspoon soy sauce, ½ teaspoon baking powder, 1 teaspoon garlic paste, 1 teaspoon ginger paste, ½ teaspoon black pepper, ⅛ teaspoon salt
- To a dish or bowl add the psyllium husk and dredge each cube through the psyllium husk powder until coated on all sides.2 tablespoon psyllium husk
- Using a larg frying pan over medium high heat add the oil. Once hot fry the cubed chicken. Cook on all sides until crispy and browned. Transfer the fried chicken to a paper towel lined plate, set aside.¼ cup oil for frying
- Using the same pan remove half the oil and over medium high heat add the red chili peppers and fry for about 1 minute. Then add the bell peppers and the garlic. Cook until peppers have softened.2 small red chili peppers, 2 medium bell peppers, 1 tablespoon garlic paste
Sauce
- For the sauce remove half the bell peppers and place into a bowl with the remaining ingredients. Blend for 1 minute and then pour back into the frying pan. Simmer on medium low for 5 minutes.1 cup chicken stock, 2 tablespoon soy sauce, 3 tablespoon rice wine vinegar, 2 tablespoon tomato sauce, 1 tablespoon sweetener
- Add the chicken back tot he pan and toss well until coated and warmed through. Serve with cauliflower rice and garnish with sliced green onions.
Nutrition
Notes
- Marinate the chicken for at least 30 minutes: To ensure that the chicken is flavorful and tender, it is important to marinate it in the spicy sauce for at least 30 minutes (or up to overnight).
- Use high-quality ingredients: The flavor of the dish largely depends on the quality of the ingredients used.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Disclosure
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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