Chilli Chicken Recipe

June 6, 2013 / by Mustapa Jaffar

Ingredients: Serves 4

130ml canola oil

200gm chicken thigh fillet or breast fillet – sliced

1 or 2 medium red chilli – sliced

2 shallots – green section only, sliced into 1cm pieces

½ bunch kung kong (or substitute with baby spinach leaves)

1 heaped teaspoon The Malaya Laksa Chilli Sambal

1 heaped teaspoon crushed garlic

1 tablespoon double dark soy sauce

¼ to ½ teaspoon salt or to taste

¼ teaspoon sugar or to taste

50ml chicken stock or water

cornflour for marinade and thickening.



Marinate chicken in 30ml of canola oil, 1 teaspoon of cornflour and season with salt and pepper.

Heat 100ml of canola oil until very hot, add chicken and fry the chicken for 2 minutes or until sealed. Strain oil, retaining 30ml for the next stage and set aside chicken.

Fry the garlic in the retained oil until fragrant (approximately 1 minute), add Laksa Chilli Sambal, sliced red chilli, chicken stock, double dark soya sauce, salt, sugar and fry for 1 to 2 minutes.

Add chicken, shallots and stir-fry for a further minute over a high heat.

Thicken with cornflour if required. Mixed at a ratio of 5:1 water to corn flour, adding a teaspoon at a time until desired thickness.

Serve on a bed of kung kong that has been steamed and drained of excess water.


An alternative for the kung kong is to add it fresh to the stir-fry at the same time as the chicken.


Malaya Sauce Recipes

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