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.