Serving Details
- Yield: Serves 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Recipe Description
Spicy Vinegar Chicken is a tantalizing dish that perfectly balances the bold flavors of chili, garlic, and tangy vinegar. This recipe delivers tender, juicy chicken pieces soaked in a fiery sauce, ideal for serving with steamed rice or warm bread.
Ingredients
- 1 kg chicken, cut into pieces
- 1/2 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, sliced
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine the chicken pieces with vinegar, soy sauce, red chili powder, and turmeric powder.
- Mix well and let it marinate for 20 minutes.
Step 2: Prepare the Base
- Heat vegetable oil in a large skillet or pan over medium heat.
- Sauté the chopped onion until golden brown.
- Add the minced garlic, grated ginger, and green chilies. Cook for 1–2 minutes until aromatic.
Step 3: Cook the Chicken
- Add the marinated chicken to the pan. Cook on high heat for 5 minutes, stirring occasionally.
- Reduce the heat to medium and add paprika, sugar, and salt. Stir well.
- Cover the pan and cook for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Step 4: Garnish and Serve
- Garnish with fresh cilantro.
- Serve hot with steamed rice, naan, or your favorite side dish.
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Protein: 30g
- Carbohydrates: 5g
- Fat: 10g
- Sodium: 450mg
- Fiber: 1g
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used for a quicker cooking time. Adjust the marination and cooking time accordingly.
What can I use instead of white vinegar?
You can substitute white vinegar with apple cider vinegar or lemon juice for a slightly different tangy flavor.
How can I make it less spicy?
Reduce the amount of red chili powder and green chilies to adjust the spice level.
