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Chilli Chicken

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Chilli Chicken

Meat
Category
Meat

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 35 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on June 12, 2013

  Based on 1046 ratings  Watch Now

Ingredients

A

6
chilli peppers (fresh)
1
yellow onion(s)  
8
garlic clove(s)

B

250 g
chicken meat
1 tbsp
oyster sauce
1 tsp
soy sauce
salt
flour
oil

Background

Since young, my diet comprises mostly of steamed and stir-fried dishes. Once in the while, there will be delicious treats like this which we fondly call Chilli Chicken.

During the first few months after starting my YouTube channel, mom and dad pestered me to share this family favourite stating that the viewers will enjoy it as much as we do. That was absolutely true as the comments I received since posting this video were very positive indeed.

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.

When frying the chicken meat, ensure that the heat is kept at medium for them to cook thoroughly and until they turn golden brown. If you have excess chilli paste from the cooked dish, have it with plain rice or as a condiment for the next meal. It will surely stir up your appetite.

Steps

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Step 1/4

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

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Step 2/4

Coat chicken meat with flour. Heat up oil to fry chicken meat to fry until golden brown.

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Step 3/4

Blend ingredients (A). Sauté the blended ingredients over medium heat until it turns fragrant. The chilli paste should change to a darker shade of red. Add salt to taste.

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Step 4/4

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

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