This spicy chili chicken is a recipe I developed when I saw whole bunch of red chilis sitting in the fridge. I was also craving for something hot spicy to warm up the body in this subzero weather. I got two thumbs up from mom and hubby for this recipe. Yay! 🙂 We used tons of spices and herbs in Indonesian cooking and with that background, I incorporated typical ingredients commonly found in Indonesian kitchen, such as : shallots, lemongrass, galangal, shrimp paste and garlic. The combination turns out awesome. Highly aromatic thanks to the lemongrass 😉
Spicy chili chciken
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into bite size
- 1 medium onion thinly sliced
- Corn starch to coat the chicken
- Salt to taste
- 1-2 Tbsp of sugar
- Oil for deep-frying
- CHILI INGREDIENTS:
- 20 shallots
- 1 stalk of lemongrass
- 2- inch piece galangal
- 1 tsp of shrimp paste/terasi
- About 20-30 bird's eye chili
- 5 cloves garlic
- ½ cup of water
Instructions
- Put all the chili ingredients into a food processor and ground into a fine paste. The water is to get the grinding process going
- Heat up some oil in a pan, enough to cover the chicken for deep frying. Meanwhile, dredge the chicken pieces into the corn starch and fry until golden brown and set them aside
- In a separate pan, heat up about 3 Tbsp oil oil and stir fry the onion until they are soft, add in the chili paste and stir fry until fragrant, about 1-2 minutes. Add the sugar and salt to your taste. Add the fried chicken pieces and toss them to make sure they are coated with the sauce and stir fry for another 1 minute and serve immediately
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
