Stir-Fried Chicken With 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(3,735)
Comments
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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.

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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
Nutritional analysis per serving (4 servings)

355 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 40 grams protein; 681 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
3,735 user ratings
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Comments

Bart

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

Marty Kalb

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.

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.

Deborah

For the first time in my history of cooking New York Times recipes, this recipe was a total dud. All you taste is ketchup (I used Heinz). I was so desperate, I followed some of the advice in this comment section and added worcestershire sauce and sriracha. Then in complete desperation, I added some pineapple juice and crushed pineapple which made the dish edible but barely. My family and I must have a different palate because this was horrible.

NE auntie

Better than anticipated. Did add a splash each of Worcestershire sauce and soy. Did not at all taste like ketchup, cooked sauce very thick and caramelized. Will make again.

Steve M

This is easy and excellent. I think the trick is to cook the ketchup like others have said until it gets thick and sticky. I cut back the ketchup a little and added gochujang. I also stir fired some broccoli and onions and added it into the sauce with the chicken.

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