Malay Dipping Chicken, Kuantan-style (heat 6/10)

Malay Dipping Chicken, Kuantan-style (heat 6/10)
Serves: 4

Spicy chunks of chicken served with a sweet and sour (and hot!) dipping sauce.  (40g net) NB contains mustard


  • 1 packet Kuantan spice blend
  • 4 chicken breasts, cut into large pieces (about 3 per breast)
  • 4 cloves garlic, crushed
  • 4 birds eye chillies, finely chopped
  • Handful coriander stems, finely chopped
  • 2 tbsp vegetable oil

Dipping sauce:           

  • 2 cloves garlic, crushed
  • 125ml white vinegar
  • 2 tbsp brown sugar
  • 1 birds eye chilli (optional)


  1. Mix the spices with the oil, garlic, chillies and coriander and smother the chicken pieces. Marinate overnight.
  2. Place the sauce ingredients in a small pan and simmer until the sugar is dissolved. Leave to cool.
  3. Either barbeque the chicken or bake, covered in foil, in a medium oven (180 c) for 25 minutes.
  4. Serve the sauce in individual bowls for dipping the chicken pieces.

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