Thai Inspired Spicy Chicken | Chicken Paprik


Chicken Paprik Recipe





Servings: 6-8
INGREDIENTS:
  • 50 ml cooking oil
  • 1 large red onion (120 gm) - sliced
  • 3 cloves garlic (20 gm) - chopped
  • 2 lemongrass (white part only) - bruised
  • 10 red bird's eye chillies - cut in halves 
  • 2 tbsp chilli powder OR dried chilli paste
  • 3 kaffir lime leaves
  • 2 tbsp oyster sauce
  • 3 tbsp ketchup
  • 3 tbsp chilli sauce
  • 350 ml water 
  • 200 gm cauliflower
  • 150 gm carrots
  • 100 gm baby corn
  • 100 gm long beans
  • 10 cherry tomatoes
  • 1 tsp salt - adjust to taste
  • 1tsp sugar - adjust to taste

(A) MARINADE:
  • 750 gm boneless chicken thighs
  • 1 tsp salt 
  • 1 tsp sugar
  • 1 tsp white pepper powder
  • 1 tbsp light soy sauce
  • 1 tbsp corn flour

DIRECTIONS:

1. Add all ingredients (A) in a mixing bowl. Mix well, cover the bowl with a cling wrap and let chicken marinate in the fridge for 15-20 minutes.

2. Heat oil in a wok on medium flame.

3. Add onions and lemongrass. Stir fry until onions are softened.

4. Next, add garlic and chillies. Fry until fragrant (1-2 minutes).

5. Add chilli powder / chilli paste. Fry until oil separates. 

6. Add lime leaves, oyster, chilli and tomato sauce. Mix well.

7. Add marinated chicken, stir-fry for 10 minutes or until chicken are cooked.

8. Add water. Stir and bring to a simmer.

9. Add vegetables. Cover the wok with a lid and let cook for 5 minutes, or until vegetables are just tender.

10. Lastly, add tomatoes, salt and sugar. Cook for another 1 minute and off the heat.

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