Spicy Oriental Chicken
A Nyonya in UK, Dinner, Lunch, Recipes

Spicy Oriental Chicken


The Spicy Oriental Chicken is a dish that I started cooking when I was around 13 years old. I first cooked this dish for my father’s birthday.  It proved to be such a delicious dish that I was asked to cook it for birthdays and celebration.  It had become a family favourite.

I have been keeping this recipe alive in my family. As I have a lot of recipes, it somehow did not feature in our meals for a while. So now I decide that it should take its important place as one of the favourites of the family. The recipe has been adjusted as the original calls for 1.2kg of whole chicken, cut into pieces. We cook chicken bone in. But not here in the UK.  So I used 500 to 600g of boneless and skinless chicken thighs. This is much more convenient and healthy, too.

The recipe is below.

If you  are too busy or lazy to cook, or just want to have a break, this meal is available on Saturday 24th April 2021. Click Saturday Night Take Out to order. Only a few portions left.

Until the next time, wishing you sunshine and everything nice!

Penang Lassie

Spicy Oriental Chicken

Delicious chicken thighs cook in a fragrant sauce with some chillies to spice it up
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Cost: £5.50


  • frying pan/ pot
  • stirrer
  • chopping board and knife


  • 500 - 600 g skinless, boneless chicken thighs

Chop finely

  • 3 shallots or2 banana shallots 50g
  • 4 cloves garlic 15g -20g
  • 2 red chillies 20-30g
  • 3 cm fresh ginger root
  • 1 tbsp preserved yellow soy beans ( tau Chneo)
  • 1 tbs of the preserved liquid


  • 1 tbsp oyster sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper powder
  • 2 tbsp shao shing wine or cooking oil
  • 1 tsp sugar or to taste
  • salt to taste
  • 3 tbsp cooking oil
  • 2 tsp cornflour mixed with 1 tbsp water


  • spring onions - chopped
  • Chinese celery - chopped


  • Marinade the chicken for about ½ hour or overnight.
  • Heat the oil in a  pot with a cover or a wok.
  •   Fry the chopped ingredients till lightly brown.
  • Add in the preserved soy beans and fry till fragrant
  • Add in the chicken and stir fry till it colours.
  • Add in about 200ml of water – just enough to cover the chicken.*
  •   Add in the cooking wine
  • Bring to the boil and simmer till the chicken is cooked, about 15 to 20 minutes.
  • Check that the chicken is tender.
  • Adjust seasoning to taste and add more water if you prefer more sauce.
  •   Thicken sauce with the cornflour mixture
  • Dish out, garnish and serve

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