Malaysian Chicken

Several years ago Charlie took me to a Chinese buffet and had me try some Malaysian chicken and asked if I could duplicate it. He said what I made was different but good and has asked me to make it several times since then. 

Malaysian Chicken

 Make sauce:

Heat 2 T. peanut oil, add 

1 onion in large chunks

1 fresh jalapeño 

sauté until soft, add 

1 T. chicken  base

1/2 C. water

4 T. brown sugar

1 T. oyster sauce

2 tsp fresh ground ginger

simmer until soft.  This is sauce.

5 chicken thighs, skinned, boned and cut in bite sized pieces’

Marinate 30 minutes in 

5 cloves garlic

4 T. oyster sauce

1T. sesame oil

1/2 tsp. curry powder

Add  Asian fry mix to marinated chicken, coat. heat 1 inch oil and fry in batches until browned, remove and transfer to sauce, above, cover, simmer another 10 minutes.  Serve with rice

• Dry stir fry Ingredients  I used a store bought stir fry mix the last time and it was so salty we could not eat it. All the recipes I checked on line had this same recipe which is mostly powdered chicken bouillon- which is mostly salt so I eliminated it and used cornstarch instead.  It turned out pretty good.

• 1/4 c  chicken bouillon
  3 Tbsp  cornstarch
  2 Tbsp  sugar
  2 Tbs  dried minced onions
  2 Tbsp  instant garlic, minced
  2 tsp dried parsley
  1/2 tsp ground ginger
  1/4 tsp crushed red bell pepper(dried)

In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended. Store in airtight container in a cool place. Stir mixture before measuring. Use like any dry stir fry mix. 1 T. equals one packet.