Ketchup Chicken

Submitted by Sudie

"I always argue with my husband when he dumps ketchup on prime cuts of beef, but an article in last week's paper gave this recipe in a story about chefs using humble ingredients to make great sauces - and this one really put me in my place!! I am no longer a ketchup snob! I did use Heinz low-carb ketchup to keep this more in line with my low-carb lifestyle."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1⁄2 lb boneless chicken thighs
• 1⁄2 cup flour
• 4 tablespoons vegetable oil
• 2 tablespoons finely sliced garlic
• 1⁄4 teaspoon cayenne pepper
• 1 cup ketchup
• salt and pepper

directions

1. Chop the chicken into small (1") chunks.
2. Dust with flour.
3. Heat 2 tbsp.
4. oil in a large skillet; when very hot, add chicken chunks.
5. You may have to do this in several batches.
6. Sprinkle S& P on the chicken, and set it aside.
7. After chicken is done, add remaining oil; when that is hot, add garlic and cayenne.
8. Saute this mixture for two minutes, stirring frequently.
9. Add the ketchup to the garlic/cayenne mixture; bring it to a boil, and simmer for about five minutes.
10. Return chicken to the pan and mix to cover the chicken with the sauce.
11. Serve over white rice.

Reviews

[heather_werner]

This was absolutely the best recipe I have tried on RecipeZaar. I have loved all the recipes I have tried, but this one was absolutely delicious. To compare the flavor to anything else I have tried, I would say it tastes a lot like that Orange Chicken from Panda Express. Here are a couple of tips: The sauce was pretty spicy for me. My eyes were watering. But no problem, all you have to do if it's too spicy is add more ketchup. The flavor was still just as good just not as spicy. Next time (and there definitely will be a next time) I will coat those chicken pieces really thick with the flour mixture to give it more of a crust when I cook it. Do this in a wok, then just toss in the sauce. I would also change the name of this recipe, because a lot of people see the title and don't want to try it because honestly how many people want to eat ketchup on their chicken? People see that title and just pass it up, but this is soooooo good. It's definitely a chinese dish, and was perfect with the rice. A MUST TRY!! someone could make some money off this recipe!

 

[auntijoan1]

This recipe is identical to one published in the New York Times, which must be the newspaper Sudie is referring to, credited to Mark Bittman. He says it's Manchurian in origin. Many of their readers commented that it tasted only like a ketchup sauce, and rather unappealing. Apparently it's very necessary to cook the ketchup as long as it takes to turn brown, sort of starting to caramelize. I plan to make this tonight, as a break from the Thanksgiving turkey!

 

[Sandylee]

Tasted too much like hot ketchup.