How to Cook Spicy Malaysian Chili Chicken

Malaysian Chili Chicken is a yummy dish which is served best with jasmine rice. Try this dish out over the weekend. You will savor the unique flavors of the spices, but make sure you have plenty of water around.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 tomatoes
• 3 large red chilies
• 5 pieces skinless chicken thighs
• 1 stalk lemon grass chopped lengthwise
• 3 cloves
• 4 dried chilies
• 2 tbsp ketchup
• 2 large red onions

1. In a blender, mix the tomatoes and red chillies together. Stirfry till fragrant. Add in ground tomatoe paste and fried chicken, and stirfry to coat. Season with salt and sugar.
2. Fry chicken in a wok under high heat in corn/vegetable oil, until they turn golden brown. Remove and set aside.
3. Remove some oil from the wok and add in onions, lemongrass, cloves and dried chillies.
4. Saute until fragrant.
5. Add in the tomato paste/ketchup.
6. Add in the fried chicken.
7. Mix it all together under a low heat.
8. Serve with Jasmine Rice, and voila. A yummy dish ready for you and your guests.

Tips & Warnings

• Use less tomato paste/ketchup if you love it truly spicy.
• Have just a sample before piling it onto your plate. It is rather spicy.