Stir-Fried Spicy Chicken with Mint

Name: Stir-Fried Spicy Chicken with Mint (Ayam Goreng Pudina)
Cuisine: Malaysian
Ingredients: Vegetable oil 4 Tbsp; Fish sauce ½ tsp; Sesame oil ¼ tsp; Corn flour (cornstarch) 1 tsp; Oyster sauce ½ tsp; Chicken breast 600 g (1 lb 5 oz), cut into bite-size pieces; Salt to taste; Lemongrass 3 stalks, sliced; Sugar to taste; Lime juice 2 Tbsp; Garlic 4 cloves, peeled; Dried prawn (shrimp) paste (belacan) 1 Tbsp; Lemongrass 2 stalks, finely sliced; Ginger 1-cm (½-in) knob, peeled; Red chillies 10 large, seeded; Lime 1, quartered; Mint leaves a handful, chopped + more for garnishing

Ayam Goreng Pudina

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken breast 600 g (1 lb 5 oz), cut into bite-size pieces

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Remove and set aside.
Combine chicken with oyster sauce, corn flour, sesame oil and fish sauce in a bowl and set aside to marinate for at least 10 minutes.
Heat oil in a wok and fry the lemongrass for a few minutes. Add the spice paste and continue to fry until fragrant.