辣子鸡丁
Sichuan Style Fried Chicken with Dried Chilli
Yes, with a tweak: ensure no cornstarch or flour is used to batter the chicken. About 10g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
A fiery and aromatic dish of bite-sized chicken pieces, deep-fried until crispy, then stir-fried with an abundance of dried red chillies, Sichuan peppercorns, and aromatics. Known for its intense 'ma la' (numbing and spicy) flavor profile.
Key ingredients
Chicken, dried red chillies, Sichuan peppercorns, aromatics
How to make it keto
Ensure no cornstarch or flour is used to batter the chicken. Request low-sugar soy sauce and no added sugar to the sauce. This dish should be a dry stir-fry, so no thickeners are needed.
Watch out for
Starch batter on chicken, hidden sugars in sauce/marinade, excessive amounts of aromatics like garlic/ginger if not accounted for.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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