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!
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.
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.
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.
Chilli Chicken is also known as: Ayam Cili GaramMalaysian Chilli Chicken
Marinate chicken meat with oyster sauce, soy sauce and salt for 15 minutes.
Heat oil over medium heat. Then, coat chicken meat with flour and fry until golden brown.
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.
Drain excess oil from chilli paste. Add fried chicken meat to chilli paste and mix evenly.