Spicy-Sweet Chicken

Name: SPICY-SWEET CHICKEN
Cuisine: Asian
Ingredients: 4 - 5 tbsp oil; 4 dried chillies; 5 - 6 curry leaves; 1 tsp chilli powder; 2 whole chicken legs (cut into pieces); 2 tbsp chilli oil; 1 tsp chilli bean paste; 150 ml chicken stock; 1 stalk lemongrass (bruised); 2 stalks curry leaves; 2 stalks spring onion; 30 g red capsicum (cubed); 1 red chilli (cut into triangles); 1 onion (cut into half and sliced); 1 tsp sugar ( or to taste); 1/2 tsp pepper; 1 tsp thick soy sauce; 1 tbsp cornflour (mixed with 1 tbsp water)

By AMY BEH

Spicy-Sweet Chicken

Like spicy chicken but with a zest of sweet taste? Asam and pedas flavours in one dish will make the taste buds dance.

This recipe was first published in Amy Beh’s column, Cook’s Nook.

CourseMain Dish
CuisineAsian, Malaysian

CourseMain Dish
CuisineAsian, Malaysian

Ingredients

Chilli oil

4 - 5tbsp oil
4 dried chillies
5 - 6 curry leaves
1tsp chilli powder
2whole chicken legscut into pieces
2tbsp chilli oil
1tsp chilli bean paste
150ml chicken stock
1stalk lemongrassbruised
2stalks curry leaves
2stalks spring onion
30g red capsicumcubed
1 red chillicut into triangles
1 onioncut into half and sliced

Seasoning

1tsp sugar or to taste
1/2tsp pepper
1tsp thick soy sauce

Thickening

1tbsp cornflourmixed with 1 tbsp water

Instructions

To prepare chilli oil

Heat the oil in a wok or saucepan. Add in the dried chillies, curry leaves and chilli powder. Stir and let the oil heat up. Once the oil is hot, remove the pan and strain the oil through a fine sieve; discard the solids.

To make dish

Put 2 tablespoons chilli oil in a nonstick saucepan and saute the chilli bean paste until aromatic. Add in the chicken. Stirfry briskly over high heat.
Pour in chicken stock and season to taste with sugar and pepper. Add lemongrass, curry leaves and spring onion. Stirfry well. Then cover and braise for 20 minutes or until chicken is tender to the bite.
Add in red capsicum, red chilli and onion. Stirfry and toss briefly. Season with thick soy sauce and add the thickening. Bring to boil and drizzle with the remaining chilli oil.