This Spicy Chicken recipe uses a hot chili pepper called “chili padi” (bird’s eye chili) commonly used in the Malaysian Cuisine. It is also called as Kung Pao Chicken, a spicy stir-fry dish made with chicken, peanuts,vegetables and chili peppers.

Preparation: 10 minutes

Cooking time: 15 – 20 minutes

Ingredients

Chicken – 250 g, cut into 1 inch cubes or smaller

Egg white – 1

Ginger-Garlic paste – 1/2 tsp

Peanuts – 20 g

Garlic – 2 cloves, minced

Red chili padi- 2, chopped

Cucumber – 1, chopped into 1 inch size

Chili powder – 1 tsp

Sesame Oil – 1 tbsp (optional)

 

For the sauce

Chicken stock – 1/2 inch cube

Soya sauce – 3 tbsp

Sugar – 1/2 tbsp

Corn-starch powder – 1 tbsp

Water – 1/2 cup

 

Directions

1. Prepare the ingredients and the sauce. Marinate the chicken with egg white, ginger-garlic paste, mix and set side for 15-20 minutes.

Heat the wok with 1 tbsp oil and fry the peanuts for 2-3 minutes. Set it aside on a plate.

 

2. Using the same wok with oil. Add garlic and red chili. Fry for half a minute until you get the fragrant smell of garlic. 

3. Add the chicken cubes, stir, then add the sauce. Stir fry until cooked. 

 

 

4. Add the cucumber, 1 tsp chili powder, sesame oil and peanuts. Mix and cook for 1 minute.

Can be served as a side.

 

 

 

Note:

*The smaller the pieces of chicken the better.

*Step 4: I cooked the chicken for 15 minutes as I used a stainless steel wok. If you’re using a non-stick stir-fry pan, you just need to stir-fry until cooked.

*Red chili padi is very hot. If you want it mild hot or less, remove the seeds before frying.