Super Spicy Chilly Chicken

Chicken is a versatile meat, don’t you agree? You can mix it with any dish and somehow it absorbs the flavour while enhancing it at the same time. This 3 ingredients chilly chicken is quite special because it’s a twist on the traditional dish which contains vegetables such as onions and capsicums. But if you find yourself with an empty fridge beside some basic ingredients, then this is the dish for you.

First of all, its super spicy. I mean really spicy and that’s why I love this dish so much. It hits the sweet spot every time and is also really easy to make. You just have to fry everything together and it’s done! But here’s the key: I use only chicken with skin because it makes the pieces juicy and tender. You can choose to use skinless chicken although I won’t recommend it. I eat this dish with brown rice but it can be confused just like that as well. But to be fair, the oil and the flavour blends perfectly with hot rice..mmmm.

To prepare this super spicy chilly chicken you will need:

• 1 whole chicken with skin cut into small pieces
• Vinegar
• Dark Soy sauce
• Dried Red Chillies
• Chopped coriander leaves
• Cooking oil or olive oil

Note: Since soy sauce already has enough salt content, you don’t need extra.

The two main ingredients of this dish are dried red chillies and chopped coriander leaves.

Dried red chillies are also known as dried red pepper and these are hot! Usually used in Asian food preparations, they are loaded with flavours and one of the staple ingredients in my chicken. I once replaced these with birds eye chillies and man, it was a mistake! Because the flavour was so intense that it overpowered all the other flavours and I had to eat a kilo of cucumbers to cool my body down. So I recommend that you stick to dried red chillies and if you wish for something milder, the regular supermarket green ones are a good choice. Here’s an interesting Guide to 5 Kinds of Red Chillies.

Corriander is my all-time-favorite herb because it adds a dash of freshness to any dish. Just to clear the air, there’s a difference between coriander and cilantro and this dish requires the Indian coriander only.

Dark soy sauce and vinegar add the flavour so ensure that you marinade the chicken in half a cup of both for 30 minutes. This will allow the chicken to absorb the flavours well.

• Next, in a deep non-stick pan heat the oil until hot and fry the dried red chillies for 10 seconds.
• Then put each piece of soaked chicken ( without the sauce) carefully in hot oil and fry for 2 minutes until the meat the slightly tender.
• Since the heat is high, keep turning the chicken do it doesn’t burn.
• Now reduce the heat to low, add the soya sauce and vinegar mix or sauce left in the bowl, mix well, cover with a lid and let it cook for 20 min.

The super spicy chilly chicken is ready!

Like I had mentioned earlier, this dish goes perfectly with boiled rice of any kind. Serve it hot and garnish it with chopped coriander leaves. If you have leftovers, just store it in the fridge and it will taste even better tomorrow.

I hope you try this dish at home and let me know if you like it. Rest assured, if you love spicy food, then you will love this chilly chicken. You can also replace the rice with noodles or have it with toasted bread. It will taste great either way. Btw, have you tried a Low-Calorie Virgin Chicken Marsala? I think you will love it.

So what do you think? Yay or Nay?