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Number of pax: 6 pax   Cooking duration: 30 minutes

Good to Know

Adding just a few slices of cucumber and tomato makes this a well-balanced dish.


500 g chicken thigh, boneless, cut into small pieces
1 litre cooking oil, for deep frying
1 teaspoon turmeric powder
1 teaspoon chilli powder
4 tablespoons corn oil
4 shallots, finely minced
4 red onions, finely minced
1 teaspoon young ginger, julienned
6 red chillies, finely minced
2 tablespoons MAGGI® Chilli Sauce
1 tablespoon MAGGI® CukupRasa™
1 tomato, cut into wedges
1 cup water


  1. Once the chicken is deboned, rinse it under cold running water. Then, cut it into small pieces.

  2. In a bowl, combine the chicken with turmeric and chilli powder.

  3. Coat the mixture generously all over the chicken and allow it to marinate for 10 minutes.

  4. Then, pour in 1 litre of oil into a wok. Deep fry the chicken until it is half done. Drain the oil off the chicken and set it aside.

  5. In a stainless-steel pan, add in 4 tablespoons of corn oil and sauté the shallots, red onions, ginger and red chillies until fragrant.

  6. Stir in the MAGGI® Chilli Sauce and MAGGI® CukupRasa™ together with the sautéed ingredients and add in the tomato wedges. Pour in a cup of water and bring the mixture to a boil.

  7. Finally, add in the fried chicken and allow it to cook, stirring at regular intervals.

  8. The dish is ready to be served when the chicken is perfectly cooked through and the sauce is slightly thickened.

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