Name: Crazy Chili Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 large chicken breasts (skinless and boneless); 1 tsp salt; ½ tsp pepper; 1 medium red pepper (cored and sliced); 1 medium yellow bell pepper (cored and sliced); 4 large scallions (chopped); 1 large eggs (free range); 100 g flour; 200 g cooked rice; 1 large red chilli (deseeded/finely slice); 3 tbsp soy sauce; 2 tbsp tomato puree (paste); 100 ml water; 3 cloves garlic (peel/crush)

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Indonesian cuisine is renowned for its bold flavours, aromatic spices, and vibrant culinary traditions. Among the myriad of dishes that grace the archipelago’s dining tables, Indonesian Crazy Chili Chicken stands out as a tantalizing favourite that captures the essence of Indonesia’s rich gastronomic heritage. This dish, known locally as “Ayam Rica-Rica,” is a fiery and flavourful chicken dish that showcases the vibrant flavours of chili peppers, aromatic herbs, and zesty lime.

At the heart of Crazy Chili Chicken is the marriage of succulent chicken pieces with a spicy, fragrant chili paste. The chicken is typically marinated in a mixture of ground spices, such as shallots, garlic, ginger, lemongrass, and turmeric. Finally adding a fiery red chilies for an extra kick makes this an amazing marinade. This marinade infuses the chicken with depths of flavour, resulting in tender juicy meat bursting with aromatic spices and heat.

Once marinated, the chicken is then pan-fried or grilled until golden brown and cooked through, allowing the flavours to meld and intensify. As the chicken sizzles in the pan, the tantalizing aroma of chili peppers, garlic, and herbs fills the air, whetting appetites and igniting the senses.

What sets Indonesian Crazy Chili Chicken apart is its signature chili paste, known as “rica-rica.” It’s made by blending together red chili peppers, shallots, garlic, ginger, and lime leaves. This fiery paste adds depth and complexity, infusing it with a spicy, tangy flavour that lingers on the palate.

Indonesian Chili Chicken is often served with steamed rice or alongside traditional side dishes such as “sambal,” a spicy chili condiment, and “kerupuk,” crispy prawn crackers. Accordingly, the combination of tender chicken, spicy chili paste, and aromatic spices creates a harmonious symphony of flavours that delights the taste buds and transports diners to the bustling streets of Indonesia.

Beyond its delicious taste, Indonesian Chili Chicken also offers a host of health benefits. Chili peppers are rich in vitamins, antioxidants, and capsaicin, which is known for its metabolism-boosting properties and potential health benefits. Additionally, the lean protein from the chicken provides essential nutrients for muscle growth and repair.

Indonesian Chili Chicken is a culinary masterpiece that embodies the bold flavours and vibrant spices of Indonesian cuisine. Serve as a hearty spicy meal with family and friends or on your own. Whichever, this fiery dish invites diners on a culinary adventure through the exotic flavours of the Indonesian archipelago.

Basically Crazy Chili Chicken is one word – amazing. The flavour is strong without melting your tongue with moist tender chicken in a crunchy coating. This Indonesian main dish or side dish is easy to make and ready within 20 minutes. Served on a bed of rice for a filling quick main meal. There are a few cheats, I have used sweet chilli sauce or Siracha if I don’t have chillies. Also, I have used precooked rice to save time.

Crazy Chili Chicken

This dish can be as hot or as cool as you want. Its perfect both ways.

4.55 from 211 votes

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Course: Main Dish, Side Dish

Cuisine: Indian

Keyword: Chicken, Chili, Chillies, Crazy Chilli Chicken, Eggs, Fry

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: People

Calories: 445kcal

Ingredients

For the Chicken

2 large chicken breasts skinless and boneless
1 tsp salt
½ tsp pepper
1 medium red pepper cored and sliced
1 medium yellow bell pepper cored and sliced
4 large scallions chopped
1 large eggs free range
100 g flour
200 g cooked rice

For the Sauce

1 large red chilli deseeded/finely slice
3 tbsp soy sauce
2 tbsp tomato puree paste
100 ml water
3 cloves garlic peel/crush

Instructions

Cut the boneless, skinless chicken into strips and season with salt and pepper.
2 large chicken breasts, 1 tsp salt, ½ tsp pepper
Break the egg into a small dish and gently whisk. Add the flour into a second dish.
1 large eggs, 100 g flour
Place a pan over a high heat and add the oil.
Coat the chicken strips in the egg wash and then into the flour and carefully lower into the hot pan.
Do this in batches to prevent sticking and splashes.
Shallow fry for a few minutes on each side until lovely and golden brown.
Add the red and green peppers and continue to fry for a few minutes until they start to soften.
1 medium red pepper, 1 medium yellow bell pepper
Remove the chicken and peppers and put to one side for now.
Using the same pan, add the soy sauce, chili, garlic, tomato paste/puree and the water.
1 large red chilli, 3 tbsp soy sauce, 2 tbsp tomato puree, 100 ml water, 3 cloves garlic
Reduce the heat to a simmer stirring constantly until the sauce is reduces in volume and thickens. It should be ;ovely and thick.
Add the chicken and peppers back to the pan and combine well.
Sprinkle with the chopped scallions for that extra bit of colour and texture.
4 large scallions
Serve with rice for a superb main course.
200 g cooked rice