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SPICY CHILI CHICKEN

written by Marvellina Updated: October 31, 2017
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SPICY CHILI CHICKENThis 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 CHICKEN

Spicy chili chciken

5 from 1 review
REVIEW & RATE PRINT

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?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

SPICY CHILI CHICKEN

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