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.
Share this recipe!
Summary
Recipe Name
Spicy Chicken Recipe
Published On
Preparation Time
Cook Time
Total Time