Spicy Chicken

Spicy Chicken Recipe

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


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



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

chickeb, ginger-garlic paste

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. 

garlic, chili padi

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


chicken, stock



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

cucumber, chili powder

chicken., peanuts

Can be served as a side.

Spicy Chicken





*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.


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Spicy Chicken Recipe
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