Fried Chilli Chicken

Posted by : Mouthburners | Friday, July 30, 2010 | Published in

This asian style sweet chilli chicken dish is a classic favourite and appeals to a wide range of palates. Simple and quick to prepare and make it can be adapted easily to suit heat preference just by varying the number of chillis added to the final sauce.

  • 800g boneless chicken pieces, cubed
  • 1 teaspoon powdered black pepper
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon kecap manis
  • 2 tablespoons corn flour
  • 1 teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 large egg
  • 6 mild green chillies chopped
  • 2 hot red chillies chopped
  • 6 cloves Garlic chopped
  • Vegetable oil for frying
  • Salt to taste

  1. Marinate the chicken pieces in the soy sauce with salt egg and half of the corn flour for ten minutes.
  2. Heat oil in wok or deep fryer and fry chicken till light brown, remove and set aside.
  3. Heat a tablespoon oil in wok, quickly toss chopped garlic and chopped green and red chillies for about 10 seconds.
  4. Add 1 cup of water. Bring it to a boil. Add brown sugar, pepper, salt, oyster sauce and kecap manis and stir for a minute or two.
  5. Add fried chicken pieces and cook for a further 2 minutes.
  6. Dissolve remainder of cornflour in a little water and add whilst stirring constantly and allow to thicken slightly.
  7. Goes well with Jasmine rice, garnish with chopped spring onions and finely chopped green chillies.


Spicy Lamb Curry

Posted by : Mouthburners | | Published in

This spicy lamb curry uses our freshly made hot masala mix recipe.  Best served with Basmati rice and garnished with fresh parsley or coriander this is a simple yet tasty meal.

  • 3 tablespoons oil
  • 4 medium onions, sliced
  • 1 teaspoon minced ginger
  • 3 teaspoons crushed garlic
  • 4 teaspoons finely chopped fresh chilies
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 600 g boneless lamb, cubed
  • 4 medium tomatoes, diced
  • 1 teaspoon salt
  • 1 1/2 cups water
  • Masala Mix (Masala Mix Recipe Here)


For this dish, use our hot masala mix found here.

Heat the oil in the wok and fry the onion until translucent. Add garlic, ginger, and chopped chillis, for a couple of minutes till fragrant then add coriander, salt and turmeric. Cook for a further 2 to 3 minutes.

Brown the lamb in the wok. Add your preferred quantity of Masala, stir for 15 minutes, then mix in the diced tomatoes. Stir in the water and simmer over low heat for 30 minutes, stirring occasionally, until the meat is tender.  Garnish with fresh parsley or coriander and serve on a bed of Basmati rice.


Hot Masala Mix

Posted by : Mouthburners | | Published in

This very hot Masala mix packs quite a punch and you can definitely taste the difference when made fresh and used within the fortnight.  Can be stored in airtight containers. Best used for lamb or beef dishes, but you can vary the quantities for milder foods.

  • 6 Hot Chillies, Bhut Jolokia or Habanero
  • 10 Dry red chillies
  • 1 Tablespoon Coriander seeds
  • 2 Teaspoons Cumin seeds
  • 4 cloves
  • 1 stick cinammon
  • 1 Teaspoon whole black peppercorns
  • 1 Teaspoon black mustard seeds
  • 2 teaspoons Turmeric powder


Roast fresh and dry chillies in a heavy pan or griddle on medium heat for 2-3 minutes, stirring often. Remove, set aside in bowl and cool.

Place all other ingredients, except turmeric powder in the pan and roast for approximately 3 minutes, shake pan often to avoid burning. The spices will smell very aromatic when ready. Remove from heat and add to the bowl containing the chillis.

Grind gradually using a heavy mortar & pestle, or coffee grinder to the consitency of a coarse powder.  Can be stored ready to add to cooking for up to a fortnight in an airtight container before it starts to lose it fragrance.


Mouthburners Hot Chilli Seasoning

Posted by : Mouthburners | | Published in

Mouthburners Hot Chilli Seasoning is a spicy hot all purpose seasoning/rub with a mixture of sweet and aromatic flavours to use on almost any dish.  Great for BBQ cuts, seasoning casseroles, stews, pies, sauces even stir fries and hot chips.

  • 2 tablespoon plain flour
  • 3 tablespoon chili powder
  • 2 tablespoons dried chillies of your choice
  • 2 teaspoons cayenne pepper powder
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried, minced garlic
  • 1 tablespoon white sugar
  • 1 teaspoon cinammon
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground black pepper


Using a mortar and pestle, grind up dried chillies with the parsley, basil and oregano. Transfer this to a bowl and mix with rest of ingredients. Keeps well if stored in an airtight container.

how to grow chili


The Ultimate Chilli Resource

Posted by : Mouthburners | | Published in

Welcome to the official online blog.   Mouthburners is the ultimate chilli resource for anyone interested in hot and spicy food from many different cultures.  We are also here to help you find chilli resources such as online products, books and recipes.  Warning, use our posted recipes at your own risk, we accept no liability for over-enthusiastic chilli after effects!

Mouthburners is always looking for new recipes, please feel free to submit some of your own here or on our website at