Name: Stir-Fried Spicy Chicken recipe
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 10
Cuisine: asian, malaysian
Ingredients: 4 chicken thighs; 1 cup oil; 2 tbs fresh ginger cut into matchsticks; 1 tsp Szechuan pepper pepper crushed; 12 green chilli halved seeded; 4 red chilli halved seeded; 4 red birdseye chilli crushed; 1 tsp ground black pepper; 1/2 tbs dark soy sauce; 1 tbs oyster sauce; 2 tbs light soy sauce; 1 tsp palm sugar; 1/2 cup water; 1 onion cut into wedges large; 1/2 cup spring onion; 1/2 cup basil; 1/2 tsp salt; 1/2 tsp white pepper; 2 tbs tapioca flour

by Richard Wee Last updated on 07/09/2019

This is a Sarawak Nonya everyday home dish. - Richard Wee

Ingredients

4 chicken thighs
1 cup oil
2 tbs fresh ginger cut into matchsticks
1 tsp Szechuan pepper pepper crushed
12 green chilli halved seeded
4 red chilli halved seeded
4 red birdseye chilli crushed
1 tsp ground black pepper
1/2 tbs dark soy sauce
1 tbs oyster sauce
2 tbs light soy sauce
1 tsp palm sugar
1/2 cup water
1 onion cut into wedges large
1/2 cup spring onion
1/2 cup basil

Marinade

1/2 tsp salt
1/2 tsp white pepper
2 tbs tapioca flour

Method

Step 1

Clean and wash chicken thighs. Cut each thigh into three pieces.
Step 2

Marinate with half teaspoon each of salt and pepper and two tablespoons of tapioca flour or cornflour for 15 minutes.
Step 3

Pour a cup of oil in a wok and deep-fry the chicken pieces in high heat for three minutes.
Step 4

Set chicken pieces aside for later use. Drain the oil and put aside.
Step 5

Heat the wok with two tablespoons of oil. Add sliced ginger and stir-fry for two minutes.
Step 6

Add Szechuan pepper, black pepper and chillies and continue to stir-fry for one minute before adding the chicken pieces.
Step 7

Stir-fry the contents in the wok for two minutes. Add oyster sauce, dark soy sauce, soy sauce and sugar.
Step 8

Continue to stir-fry for five minutes and sprinkle over the water.
Step 9

Lower the heat if it gets too hot and add more water if the contents gets too dry.
Step 10

Simmer for five minutes.
Step 11

Add sliced onion and stir-fry for two minutes.
Step 12

Lastly, add spring onion and half of the sweet basil.
Step 13

Stir-fry for half a minute and serve.
Step 14

Sprinkle with remaining sweet basil before serving.

Equipment

1 wok

Recipe Notes

from Australia’s Best Recipes team

This dish should not look soupy but have a thick gravy. Roughly crush Szechuan pepper, slice onion in 16 wedges and cut spring onion into 2cm lengths. Use sweet basil and tapioca flour or cornflour.