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.
Marinate the chicken with garlic ginger paste and salt. Set aside for 10 mins.
Step 2: Prepare the balado paste
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
Use a kitchen towel to dry the chicken slightly. This will reduce the water content in the chicken and prevents the oil from splattering.
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.
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.
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!