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.


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