Ayam Cili Kering (Dried Chili Chicken)

Ingredients

• 200 g Chicken (cut into bite-sized pieces)
• Salt (to taste)
• Turmeric powder (enough to coat chicken)
• Cooking oil (for frying chicken and stir-frying)
• 1 inch Ginger (sliced or julienned)
• 0.5 Onion (sliced)
• 2 cloves Garlic (minced)
• 10 Dried chilies (cut into sections)
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 3 tbsp Chili sauce
• 1 tbsp Sugar (use 1-2 tbsp based on preference)
• 1 tsp Dark soy sauce (a splash for color)
• 2 Spring onion (cut into 1-inch lengths)

Steps

1. 1

   Place the 200g of chicken pieces in a bowl. Add a pinch of salt and turmeric powder, then mix thoroughly until the chicken is evenly coated.

2. 2

   Heat oil in a pan or wok. Fry the marinated chicken pieces until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

3. 3

   In the same pan (remove excess oil if necessary, leaving about 1-2 tablespoons), sauté the sliced ginger, onion, and minced garlic until fragrant.

4. 4

   Add the dried chili sections to the pan and stir-fry briefly until they become aromatic and slightly darkened.

5. 5

   Add the fried chicken back into the pan with the aromatics.

6. 6

   Pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, 3 tbsp chili sauce, and 1-2 tbsp sugar. Add a splash of dark soy sauce for color.

7. 7

   Toss everything together over high heat until the sauce thickens and coats the chicken pieces evenly.

8. 8

   Add the spring onions and stir-fry for another 30 seconds until just wilted. Serve immediately.

Notes

Adjust the amount of dried chilies based on your heat tolerance. For a more authentic 'kedai' (shop) taste, ensure the wok is very hot when tossing the sauce to achieve a slight char.

Nutrition per serving

• main
• chicken
• spicy
• stir-fried
• Chinese
• Malaysian
• easy
• dinner