Pepper Chicken

Pepper Chicken


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Known as 'Ayam Masak Kicap' in Malaysia this is a relatively easy spicy fried chicken dish using white and black peppercorns as well as fresh chilli.


Serves: 4 

  • 1kg chicken, cut into bite size pieces
  • 1/2 tablespoon dark soy sauce
  • 2 teaspoons allspice
  • 1 pinch salt, to taste
  • 6 shallots
  • 4 cloves garlic
  • 2cm ginger
  • 15g black peppercorns
  • 15g white peppercorns
  • 2 large onions, cut into thick slices
  • 2 carrots, cut into chunks
  • 3/4 cup (185ml) water
  • 2 red chillies, sliced
  • oil for cooking

Preparation:15min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour35min 

  1. Marinate chicken with dark soy sauce, allspice and salt for 1 hour.
  2. Blend the shallots, garlic, ginger, black peppercorns and white peppercorns until fine.
  3. Heat a little oil in a saucepan then add the spices and fry until fragrant. Put the chicken in and fry for 3 minutes.
  4. Add onions and carrots and mix well. Pour in the water and bring to a boil.
  5. Reduce heat then add the chillies and salt and simmer covered for another 15 minutes until the chicken is tender and cooked.

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