Dry Chili Chicken
Makan Tengah Hari • Malaysia
How to Make Dry Chili Chicken (Traditional & Healthy Version)
Dry Chili Chicken, known locally as Ayam Cili Kering, is a popular Indo-Chinese dish found in Malaysian eateries, especially around Kuala Lumpur and Penang. This vegetarian version stays true to Malaysian multicultural cuisine, using local ingredients and spices to create a vibrant, spicy, and aromatic dish. The blend of dried chilies, capsicum, and soy-based protein delivers a satisfying umami punch, perfectly balancing heat and savoriness. Malaysian Dry Chili Chicken is a favourite at lunch tables, especially in vegetarian and health-conscious households. Its roots in Indo-Chinese cuisine reflect Malaysia’s rich history of cultural fusion, where Chinese cooking techniques meet the bold flavours of local Malay and Indian spices. The use of local aromatics like daun bawang (spring onion), halia (ginger), and cili kering (dried chili) showcases how Malaysian cuisine celebrates both freshness and depth of flavour. This dish is a delicious way to enjoy a protein-rich, plant-based meal that doesn't compromise on taste or tradition.
Bahan-bahan(untuk 1 medium plate per person with rice or quinoa)
- 200g Firm tofu (cut into cubes)
- 8 pieces Cili kering (dried red chilies) (soaked & cut into halves, seeds removed)
- 1/2 Capsicum merah (red bell pepper) (sliced)
- 1/2 Bawang besar (onion) (sliced)
- 3 cloves Bawang putih (garlic) (minced)
- 1 inch Halia (ginger) (julienned)
- 1 tablespoon Sos tiram vegetarian (vegetarian oyster sauce) (mushroom-based)
- 1 tablespoon Kicap cair (light soy sauce)
- 2 stalks Daun bawang (spring onion) (cut into 2-inch pieces) - pilihan
- 1 tablespoon Minyak jagung (corn oil) (or canola oil)
- 1 tablespoon Tepung jagung (cornstarch) (for coating tofu)
- 2 tablespoons Air (water)
Arahan
- 1
Pat dry tofu cubes and coat lightly with tepung jagung (cornstarch) for a crisp texture.
3 minutes
Ensure tofu is well-drained for best results.
- 2
Heat minyak jagung in a non-stick pan over medium heat. Pan-fry tofu until golden brown on all sides. Remove and set aside.
5 minutes
Use minimal oil for a healthier option.
- 3
In the same pan, add dried chilies and stir-fry until aromatic but not burnt.
2 minutes
Keep heat moderate to prevent chilies from turning bitter.
- 4
Add bawang putih, halia, and bawang besar. Stir-fry until onions are translucent and fragrant.
3 minutes
Continuous stirring prevents garlic from burning.
Kenapa hidangan ini sihat
By substituting chicken with tofu and using less oil, this Malaysian Dry Chili Chicken becomes a lighter yet satisfying choice for lunch. It’s high in plant-based protein, low in unhealthy fats, and uses fresh local produce. The dish is suitable for vegetarians and can be adapted for vegans by ensuring sauces are plant-based. This nutrient-dense meal supports weight management and general wellness, making it ideal for health-conscious individuals.
This vegetarian Dry Chili Chicken is rich in protein from tofu, low in saturated fat, and packed with vitamins from capsicum and onions. The inclusion of dried chilies provides metabolism-boosting capsaicin, while ginger offers anti-inflammatory benefits and aids digestion. Using minimal oil and pan-frying instead of deep-frying reduces overall calories and keeps the dish heart-friendly. The dish is naturally free from cholesterol and provides a good amount of fiber from vegetables.
Petua
- 💡Tip 1: Press tofu for 15 minutes to remove excess moisture before cooking.
- 💡Tip 2: Soak dried chilies in hot water to soften and reduce spiciness.
- 💡Tip 3: Add a splash of lime juice for extra brightness before serving.
Penyimpanan & hidangan
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave before serving. Best enjoyed fresh for optimal texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
