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Chilli Chicken

4.87 stars

Chilli chicken or 'ayam cili garam' as it is known in Indonesia and Malaysia is an easy to prepare chicken recipe. This dish uses boneless chicken which are deep fried, air fried or baked and is smothered in an appetizing chilli based dry gravy.

Total Time

Preparation 20 mins
Cooking 35 mins

Dish Type

Side

Alternate Names

Ayam Cili Garam, Malaysian Chilli Chicken

Cuisines

Malaysian


Ingredients

Servings:
250 g chicken meat
1 tbsp oyster sauce
1 tsp soy sauce
1 3⁄4 tsp salt
240 ml oil
6 tbsp flour
6 chilli peppers (fresh)
1 yellow onion(s)
8 garlic clove(s)

Nutrition per Serving

Calories

1330 kcal

Carbs

45 g

Fat

115 g

Protein

34 g

Background

Chilli chicken is a popular Indo-Chinese fusion dish known in India which is sour, spicy and sweet. However, in Indonesia and Malaysia, chilli chicken is very different as the gravy is made up of a paste using chillies, onion and garlic. It's that simple. Although chillies are known to be spicy, this dish is not at all. Read on for the tips. This chilli chicken dish is a huge recommendation by my mom and dad. That viewers loved it when we posted the chilli chicken recipe video on YouTube. Check out the comments I received!

Less spicy or non-spicy chilli chicken

If you do not want the dish to be spicy, you can either substitute chillies with bell peppers or remove the membrane of the chillies (which hosts the seeds). Normally, I use Cayenne peppers with the membrane removed.

Crispy chilli chicken

This recipe requires that the chicken pieces be coated with a thin layer of all purpose flour. To make the chicken pieces crispier, coat them with flour first before dipping them into a beaten egg. Then, dip them into flour once again just before frying. This will ensure the desired result.

Also remember to check the temperature of the oil using a bit of flour before frying. If flour fizzles once it touches the oil, then it is ready to be used for frying. Ensure that the heat is kept at medium. Fry the chicken meat until they turn golden brown.

Excess chilli paste

If you have excess chilli paste from the cooked dish, heat it up the next day and have it with plain rice or as a condiment for meat or fish. It will surely stir up your appetite.


Food Snaps

I can't control the temperature of my cooker so I had to cook this on high heat. Couldn't get the chilli paste to be as dark as yours.

How to Prepare

Chilli Chicken Step 1

Step 1 of 4

  • 250 g chicken meat
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1⁄4 tsp salt

Marinate chicken meat with oyster sauce, soy sauce and salt for 15 minutes.

Chilli Chicken Step 2

Step 2 of 4

  • 200 ml oil
  • 6 tbsp flour

Heat oil over medium heat. Then, coat chicken meat with flour and fry until golden brown.

Chilli Chicken Step 3

Step 3 of 4

  • 6 chilli peppers (fresh)
  • 1 yellow onion(s)
  • 8 garlic clove(s)
  • 40 ml oil
  • 1 1⁄2 tsp salt

Blend chillies, onions and garlic. Heat oil over medium heat. Sauté the blended ingredients until fragrant and changed to a darker shade of red. Add salt to taste.

Chilli Chicken Step 4

Step 4 of 4

Drain excess oil from chilli paste. Add fried chicken meat to chilli paste and mix evenly.

Published: June 12, 2013