Malaysian Chicken

The grocery store had boneless, skinless chicken thighs so that made this dish a lot easier for me and I got some but when I got home I discovered I didn't have jalapenos- used chili powder and pepper sauce. Doubled sauce recipe and added a dash of sesame oil cut back on ginger.  Charlie noticed the missing jalapeno.  This dish was concocted when we went to a Chinese buffet and son asked me to try to duplicate it.  

Malaysian Chicken by Norm version 2 “Aa”

5 chicken thihgs, skinned, boned and cut bite size pieces (“A” version used legs, thighs, wings and tenderloins)

5 Cl. garlic, minced (A version, used 1T. approx, garlic salt)

4 T. Oyster sauce or to coat

1 T sesame oil

1/2 tsp. curry powder

Coat chicken with the above ingr. marinate 30 minutes, meanwhile

1 onion in large chunks

1 fresh jalapenos sliced, or equlivant pickled sliced

2 T. peanut oil

Heat oil, add onions and jalapenos and saute til soft, add

1T. chicken base (“A” version used 3/4 T.)

1/2C. water 

1T vinegar

4T. brown sugar

1T. oyster sauce.

2 tsp fresh ground ginger

add above ingr. to onions and jalapenos and simmer

Add fry mix from Asian (“A” version used tempura mix)  market to marinated chicken, to coat, heat 1 inch of oil in cast iron and fry in batches until browned,  Remove with wire strainer, transfer to sauce until all pieces are fried.  Toss to coat all the chicken pieces with sauce, cover and simmer another 10 minutes.  Serve with steamed rice.