Chilli Chilli Chicken

4 chicken legs
1 lime (zest and juice)
Sea salt
Vegetable oil
2 tomatoes, roughly chopped
2 kaffir lime leaves
1 stalk lemongrass, bruised
200ml chicken stock
Small handful fresh basil or lemon basil

The Chilli Sambal
8-10 bird’s eye chillies
5 garlic cloves, roughly chopped
1 thumb-sized piece ginger, roughly chopped

PREPARATION

1. Zest and juice the lime over the chicken legs and season generously with sea salt. Rub the seasoning into the chicken and set aside briefly.

COOKING

1. Heat vegetable oil in a frying pan over medium-high heat and brown the chicken legs on both sides until they develop good colour.
2. In a wok, heat a generous amount of oil and add the chopped bird’s eye chillies, garlic and ginger.
3. Cook the chilli mixture over medium heat, stirring regularly, allowing it to slowly soften and release its aroma.
4. Continue cooking until the garlic and ginger become lightly golden and the chilli mixture begins to sweeten.
5. Add the bruised lemongrass and kaffir lime leaves and stir briefly to release their fragrance.
6. Add the chopped tomatoes and season lightly with salt, allowing them to cook down and release their juices.
7. Once the tomatoes soften and create a saucy base, nestle the browned chicken pieces into the chilli mixture.
8. Pour in the chicken stock and bring everything to a gentle simmer.
9. Cover the pan and cook for 20 minutes so the chicken absorbs the chilli flavours.
10. Remove the lid for the final 10 minutes and allow the sauce to reduce and thicken.
11. Finish with fresh basil leaves and spoon the rich chilli sauce over the chicken before serving.

School of Wok Tips

• Slow cooking chillies reduces their harsh heat and brings out their sweetness.
• Browning the chicken first helps develop deeper flavour in the final dish.
• Lemongrass and lime leaves add brightness to balance the spicy sauce.
• Letting the sauce reduce uncovered concentrates the chilli flavour.

FAQs

Is this dish very spicy?
It has a strong chilli flavour, but slow cooking mellows the heat significantly.

Can I use chicken thighs instead of legs?
Yes. Bone-in chicken thighs work well and remain juicy during braising.

Can I reduce the heat level?
You can use fewer bird’s eye chillies or substitute with milder red chillies.