Malaysian Kicap Chicken

Ingredients

• Chicken - 1 kg
• Onion - 2 whole
• Tomato - 2 whole
• Ginger-garlic paste - 1 tbsp
• Kashmiri chilies - 8 whole
• Kashmiri dried chilies - 2 whole
• Peppercorns - 1 tsp
• Dark soy sauce - 2 tbsp
• Sweet soy sauce (kicap manis) - 1 tbsp
• Vinegar - 2 tsp
• Spring onion, for garnish
• Capsicum or bell pepper (green), for garnish
• Carrot, for garnish
• Salt, to taste
• Peanut oil

Instructions

1. 1Clean and wash the chicken, then cut it into medium-sized cubes so the pieces cook evenly.
2. 2If you have fresh ginger and garlic, grind them with the Kashmiri chilies and peppercorns to a fine paste; otherwise combine the ginger-garlic paste with the chilies and peppercorns in a blender until smooth.
3. 3Heat a little peanut oil in a wide pan over medium heat, add the Kashmiri dried chilies and sauté until they turn light brown, then remove and set aside to keep their crisp flavor.
4. 4In the same pan, add a touch more oil if needed and sauté the chopped onion until it becomes golden brown and fragrant.
5. 5Stir in the chili and spice paste and cook on low flame for 10-15 minutes, stirring occasionally, until the mixture dries out and deepens to a dark red color.
6. 6Add the chopped tomato to the pan and sauté until the tomato breaks down and combines with the masala.
7. 7Toss the chicken pieces into the masala and stir well so every piece is evenly coated, giving the sauce a chance to cling to the meat.
8. 8Pour in the dark soy sauce and sweet soy sauce (kicap manis), mix thoroughly, and taste for salt, adding more if needed.
9. 9Return the fried Kashmiri dried chilies to the pan and fold them through for a burst of smoky heat.
10. 10Cover the pan and cook on low flame without adding water, stirring in between; if the mixture starts to stick, sprinkle a little water and continue cooking until the chicken is cooked through.
11. 11Once the chicken is cooked, add the vinegar and stir to lift the flavors and add brightness to the sauce.
12. 12Slice the spring onion, carrot, and capsicum lengthwise and scatter them over the chicken as garnish before serving.
13. 13Serve hot with steamed white rice for a classic pairing (optional).