Chifero Chicken Recipe |  Tips for the Gastronaut |  Ingredients |  Preparation |  ADVANTAGE

Chifero Chicken Recipe | Tips for the Gastronaut | Ingredients | Preparation | ADVANTAGE

In this note you will find delicious and fast recipe of dish chifero chicken, cooked Gastronaut. You can serve it on a bed of white rice and it will be perfect.

Follow all the steps and tips in this note:



  • 2 diced chicken breasts

READ MORE: Check out this version of Pork Rice that pairs well with all types of meat.


  • 2 clear
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 1 tablespoon oil
  • 1/2 teaspoon salt

for sauce

  • 1/3 cup soy sauce
  • 1/2 cup tangerine juice
  • 2 tablespoons honey (or 2 tablespoons sugar)
  • 2 tablespoons apple cider vinegar (or whatever vinegar you have)
  • 2 tablespoons ketchup
  • 2 minced garlic cloves
  • Kion grated to taste
  • ΒΌ glass of water
  • 1 teaspoon sesame oil (optional but ideal)
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water.




In a bowl, beat the egg whites to peaks and add the uncooked flour, cornstarch, butter, and salt. When it is fully integrated, we add the diced chicken so that they are completely covered. In a frying pan over medium-high heat, heat the oil and fry our chicken pieces, preventing them from sticking together. Once golden brown, remove and pat dry on paper towel.

for sauce

We’ll start by lightly frying the minced garlic with grated ginger. Once lightly golden, add soy sauce, tangerine juice, sugar or honey, vinegar, ketchup and water. When it boils, add a tablespoon of cornstarch dissolved in a tablespoon of water. Once it thickens, we add the fried chicken cubes and cover them completely with the sauce. Serve with white rice, boiled broccoli, sesame seeds and Chinese onions.