Oriental Chilli Chicken Roast
2 hr 45 mins
This pan-roasted chicken is quite easy to prepare. The level of heat, from the chillies, may be increased or decreased, as preferred. An ideal dish for family meals or pot luck parties!
Course: Main Course
- Chicken legs or joints 1Kg
- Ginger-garlic paste 1 tablespoon, generous
- Light soya sauce 2 tablespoons
- Dark soya sauce 2 teaspoons
- Red chilli sauce 2 tablespoons, or to taste (I used Sriracha)
- Salt and pepper to taste (use salt sparingly, as the light soya sauce is salty)
- Oil 3 tablespoons
- Green chillies 3 or to taste, slit
- Chicken stock or water ½ cup
Wash the chicken pieces and drain well (Remove the skin or leave on, if preferred). Add all the ingredients, from ginger-garlic paste to red chilli sauce. Mix well, cover and leave aside to marinate for 2 hours or longer in refrigerator (I like to leave it over-night in the refrigerator and take it out ½ hour before cooking).
Heat the oil in a strong based fry pan, that’s preferably non-stick (Use a pan which is wide enough to hold the chicken pieces in one layer). Add the green chillies and sauté for few seconds. Lift the chicken pieces one at a time and place them in the pan (reserve the marinade). When the under-side of chicken pieces have browned, turn them over with tongs and cook the other side for 2 more minutes
Pour the marinade over the chicken pieces. Add about ½ cup of chicken stock or water, cover and simmer till the chicken is done (Add more stock or water if needed, while the chicken is cooking). Turn the pieces over carefully, increase the heat. Cook till all the liquid is evaporated.
Serve hot with fried rice or noodles
Variation: When the dish is done, pick out the chicken pieces and arrange them on a serving plate. Add ½ cup of water to the fry pan. Stir to combine with the pan juices. Add 1 teaspoon of corn flour, mixed with 2 tablespoon of water. Stir well and cook stirring till the gravy boils. Simmer for 1 minute and pour over the chicken pieces.