Chicken Balado
Succulent chicken meat with spicy and fragrant Balado sauce. Make the best Chicken Balado of all time with this recipe by home cook Zaiton Thamby. The key to making this dish so delicious is the spices.
Servings Prep Time
4 to 6pax 10minutes
Cook Time
Servings Prep Time
4 to 6pax 10minutes
Cook Time
  • 8 red chilliesdeseed and cut
  • 2 green chilliesdeseed and cut
  • 2 red onioncut into small pc
  • 4 garlic
  • ½tbsp salt
  • 2tbsp vinegar
  • 2tbsp chicken stock concentrate
  • 2tbsp garlic ginger paste
  • 1whole chickencut into 8 - 12 parts
  • 2tbsp oilfor balado paste
  • 1L cooking oilfor deep frying the chicken
Step 1: Marinate the chicken
  1. Marinate the chicken with garlic ginger paste and salt. Set aside for 10 mins.
Step 2: Prepare the balado paste
  1. Add red chili, green chili, red onion, garlic in the Kenwood chopper. Pulse the balado paste. This will keep the paste a little coarse so that there is texture when eating the balado sauce.
Step 3: Fry the chicken with balado paste and serve
  1. Use a kitchen towel to dry the chicken slightly. This will reduce the water content in the chicken and prevents the oil from splattering.
  2. Heat up 1litres of  oil in a pot and deep fry the chicken till it’s golden brown. Transfer to a plate lined with kitchen towel to drain the excess oil.
  3. In a frying pan, add in 1 tbsp oil. Add in the chilli paste and fry till fragrant. Add chicken stock concentrate and salt to taste.
  4. Add vinegar and the fried chicken, fry till evenly coated. Add in some water if the chilli is too dry. Cook till the balado sauce nicely coats the chicken and it's ready to be served!