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.
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.
*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.