Malaysian Spicy Chicken Recipe

Name: Malaysian Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons whole cumin seed; 3 teaspoons whole fennel seed; 6 teaspoons whole coriander seed; 4 dried Thai bird chilies or some sort of fresh chilies (bird, serrano, jalapeno, seeded and cut in large pieces to be removed later); 1 cup ketjap manis (sweet Indonesian soy sauce); 1/4 cup fish sauce; 3/4 cup dry white wine; 1/2 cup sugar (or brown sugar or palm sugar or demarara sugar) or a bit less; 2 inches of ginger, peeled and thinly sliced; 3 cloves garlic thinly sliced; 2 three pound chickens, cut into 8 or 10 pieces each or just use 20 thighs or breast halves; PAM or tastleless vegetable oil to grease the pans; Julienned mint, basil, cilantro or chives for garnish (optional)

Servings: persons

3 teaspoons whole cumin seed
3 teaspoons whole fennel seed
6 teaspoons whole coriander seed
4 dried Thai bird chilies or some sort of fresh chilies (bird, serrano, jalapeno, seeded and cut in large pieces to be removed later)
1 cup ketjap manis (sweet Indonesian soy sauce)
1/4 cup fish sauce
3/4 cup dry white wine
1/2 cup sugar (or brown sugar or palm sugar or demarara sugar) or a bit less
2 inches of ginger, peeled and thinly sliced
3 cloves garlic thinly sliced
2 three pound chickens, cut into 8 or 10 pieces each or just use 20 thighs or breast halves
PAM or tastleless vegetable oil to grease the pans
Julienned mint, basil, cilantro or chives for garnish (optional)

1
In a small pan set over medium heat, toast the cumin, fennel, coriander seeds and dried chilies if using until fragrant. Stir constantly. Transfer to a bowl and when cool grind them in a spice or coffee grinder (previously ground spices can be substituted if necessary. But be sure they are fresh, not having sat in the cupboard for years).
2
In a large bowl, combine the ketjap manis, fish sauce, and mirin. Add the ground spices, garlic and ginger. Stir until the sugar dissolves.
3
Combine the sauce with the chicken pieces. Stir well. Hopefully the chicken will be submerged. Otherwise, stir a few times a day.
4
Marinate for at least 24 hours, preferably 48 hours in the refrigerator.
5
Bring to room temperature before cooking.
6
When ready to cook, preheat the oven to 525 or as high as your oven will go. Place two sheet pans (cookie sheets but with low sides) or large baking pans in the oven to heat for at least 10 minutes.
7
When the oven and pans are hot, remove one pan at a time from the oven. Spray with Pam (quickest though you can also paint with tasteless vegetable oil) and place the chicken skin side down on the hot pan. It will sizzle. Do this quickly so the pan stays hot. Return the first pan to the oven and repeat with the other pan.
8
While the chicken is cooking, reduce the marinade by half until it is a thick glaze. Add juices from the cooking chicken if there is any as you go along.
9
After 10 minutes of cooking, reverse the pans in the oven and after 5 more minutes, turn the oven down to 375. After 5 more minutes, turn the chicken pieces over using a metal spatula. Be careful as they tend to stick. The chicken has now been cooking a total of 20 minutes. The wings and breast meat may be done. Check. If these pieces are doneo, check the others also. Remove whatever is don't from the oven. Cook whatever is not done until it is. Though at the high heat, 20 minutes total is probably fine even for the dark meat. You can do all of this ahead and reheat in a 400 degree oven for about 10 minutes before serving.
10
When all the chicken is done, place it in a bowl and toss with the glaze or on a platter with the hot glaze poured over. This can be served hot, warm or even at room temperature. Shredded mint, basil, or chives or cilantro is pretty sprinkled over but not necessary.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons whole cumin seed, 3 teaspoons whole fennel seed, 6 teaspoons whole coriander seed, 4 dried Thai bird chilies or some sort of fresh chilies (bird, serrano, jalapeno, seeded and cut in large pieces to be removed later), and more.

Yes, Malaysian Spicy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Malaysian Spicy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions