Hot & Spicy Chicken


  • Chicken whole legs 2 units
  • Dried chili (cut sections) 12 pieces
  • Ginger slices 10g
  • Garlic (sliced) 2 pips
  • Spring onion (white part, cut sections) 1 stalk
  • Potato (cubes) 1 unit

Sauce Ingredients

  • MCM’s Sambal Sauce 1½ tbsp
  • MCM’s Belachan Sauce 1 tbsp
  • MCM’s Rojak Sauce 1 tsp
  • Sugar 1 tsp
  • MCM’s Superior Light Soy Sauce 2 tbsp


  • Debone chicken whole leg and cut into cubes, marinate with MCM’s Superior Light Soy Sauce for 20 minutes; and then coat with some corn flour. Heat oil in a frying pan and blanch chicken cubes in the hot oil until light brown, then drain.
  • Deep fry potato in hot oil until crispy and drain them.
  • Combine all the sauce ingredients, set aside once done.
  • Sauté ginger slices, spring onion, dried chilies and garlic with some oil in a frying pan until fragrant. Add in the sauce ingredients and stir-fry until aromatic. Toss in the fried chicken cubes and potato.
  • Add in ½ cup of water and simmer until gravy reduced, dish out and serve.
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