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Malaysian Recipe : Chicken Fried with Dried Red Chilies



  • 1 tbsp honey
  • 2 tsp light soy sauce
  • 1 tsp MSG
  • 1 tsp pepper


  • 1 tsp sugar
  • ½ tsp MSG
  • 2 tsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tbsp vinegar
  • 1 tsp Lea and Perrins sauce
  • 1 tsp rice wine or sherry

C, blended:

  • 1 tbsp cornflour
  • 6 tbsp water
  • 1 lb chicken meat, cut into bite-sized pieces
  • 20 to 30 dried chilies, remove stems
  • 10 fl oz. oil
  • 3 cloves garlic
  • 1 tsp ginger, chopped
  • 2 tsp spicy soy bean paste (see below)


  1. Marinate chicken in A for ½ hour.
  2. Cut dried chilies into big pieces, diagonally across and remove the seeds. Dip the chilies in cold water and drain immediately in a colander. Set aside.
  3. Heat oil in iron wok. When hot, fry chilies till dark brown. Scoop out with perforated ladle and drain. In the same pan, heat oil till smoking hot, and fry chicken till it changes color. Remove and drain.

Remove all oil, except 4 tbsp, from wok. Fry the garlic and ginger till light brown. Add the spicy soy bean paste, stir, and add chilies, B and C. Stir till mixture comes to the boil. Add the chicken, toss in pan and remove to a serving plate. Serve immediately.

Spicy Soy Bean Paste

  • 4 oz preserved soy beans (brown)
  • 2 tbsp plum paste
  • 4 tbsp hot chili sauce
  • 2 tsp sesame oil


  1. Combine all ingredients in a bowl and blend well.

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Last Modified: 11/27/11.