Stir-Fried Chicken With Ketchup

Name: Stir-Fried Chicken With Ketchup
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks; 1/2 cup flour, more as needed; 4 tablespoons neutral oil, like corn or canola; Salt and pepper; 2 tablespoons slivered garlic; 1/4 teaspoon cayenne pepper, or to taste; 1 cup ketchup

By Mark Bittman

Updated March 28, 2023

Stir-Fried Chicken With Ketchup — Suzy Allman for The New York Times

Total Time: 20 minutes
Rating: 5(3,682)
Comments: Read comments

I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. Loosely inspired by chicken Manchurian, this dish is based on an ingredient that is in almost every refrigerator. It's ketchup, here, stir-fried with chicken. Before you turn your nose up, think how good ketchup can taste. In the dish he cooked for me, Mr. Saran tossed cauliflower in a slurry of cornstarch and egg, then deep-fried it. The crust was exquisite, and the cauliflower perfectly cooked. But it was what happened next that really got my attention: He finished the cauliflower in a sauce, made in about three minutes, containing nothing more than ketchup, garlic and cayenne pepper.

Featured in: THE MINIMALIST; A Condiment Gets to Shine

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1½pounds boneless chicken, preferably dark meat, in ½- to 1-inch chunks
½cup flour, more as needed
4tablespoons neutral oil, like corn or canola
Salt and pepper
2tablespoons slivered garlic
¼teaspoon cayenne pepper, or to taste
1cup ketchup

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
Step 2
When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
Step 3
Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Ratings

5 out of 5

3,682 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Bart7 years ago

There is no scientific evidence to support your assertion. That is why.

Marty Kalb7 years ago

This is another great one from Mark Bittman. Even the most particular 7 year old loves it; along with the rest of the family. The only thing I would add to his recipe,( and to all recipes that use chicken breasts) would be to soak the chicken in a mix of one teaspoon baking soda and two table spoons water. This will soften the chicken and guarantee a moist result.

Paula E.7 years ago

I've made this recipe many times now and I'm always amazed at how delicious and easy it is, how complex the flavors are. I concur with someone who recommended an artisinal ketchup if you can find one (or make your own), to control the sweetness. Or just add a bit of Chinese black vinegar or any vinegar to the sauce.

Shauneen1 month ago

I didn'y have enough ketchup on hand so mixed it 50/50 with BBQ sauce and some extra garlic. Huge hit in our house!

Ghosty3 months ago

This is really tasty. Less is more with the sauce, though. It definitely is a strong flavor

Jeremy5 months ago

Try serving it on udon noodles. It's perfect.

Private comments are only visible to you.