Dried Chilli Chicken

Prep Time : 15 mins

Cook Time : 25 mins

Serves : 5 - 6

Prepare with
Niigata Japanese Anchovy Powder

Seasoned Chicken

  • 1⁄2 chicken
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1 Tbsp sweet soy sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp whole wheat flour
  • 1 Tbsp corn flour


  • 1 Tbsp corn flour
  • 1 Tbsp oyster sauce
  • 1 Tbsp Niigata Japanese Anchovy Powder
  • 1⁄2 cup water
  • 1 Tbsp sweet soy sauce

Other Ingredients

  • Cooking oil
  • 3 cloves garlic, minced
  • 1–2 shallots, minced
  • 2 inches ginger, minced
  • 1 tsp black pepper powder
  • Spring onion, white and green parts cut into
  • inch-lengths
  • 5 dried chillies, pre-soaked in hot water
  • Capsicum
  • Additional water
  • Salt to taste
  1. Dice chicken into bite-size cubes. Add salt, turmeric powder, black pepper powder, sweet soy sauce, and light soy sauce. Sprinkle seasoned chicken with whole wheat flour and corn flour and mix.
  2. Heat up enough oil and fry the chicken until browned. Set aside.
  3. Prepare sauce by combining corn flour, oyster sauce, anchovy powder, water, and sweet soy sauce in a bowl. Stir until smooth.
  4. Heat up some oil and stir in shallots, garlic, and ginger. Add dried chilies and stir-fry for 2–3 minutes. Add white parts of the spring onion, black pepper powder, and fried chicken.
  5. Stir in the capsicum, sauce, additional water, green parts of the spring onion, and salt.
  6. Serve with rice and fried egg.
  • For better taste, use young ginger.
  • If you prefer more sauce, add more water.
  • Niigata Japanese Anchovy Powder adds better umami.
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Recipe by Che Nom

Umami-rich Recipes

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