Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (large chunks)130g
Vegetables· 5
- 70 g tomato (1 small, wedges)70g
- 40 g onion (sliced)40g
- 8 g garlic (minced)8g
- 6 g ginger (minced)6g
- 1 lemongrass stalk (bruised)(optional)5g
Sauces· 2
- 25 g chili paste (cili boh)25g
- 30 g tomato purée30g
Spices· 4
- 1 small cinnamon stick(staple)1g
- 1 star anise(staple)1g
- 3 g sugar (½ tsp)(staple)3g
- pinch of salt(staple)2g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
- 10 min · hands-free
Cut the chicken breast into large chunks, rub with half the chili paste and a pinch of salt, then air-fry at 200 °C for 10 min.
Why? The original coats the chicken and deep-fries it, adding 200+ kcal a serving. Air-frying browns it with just the chicken's own moisture and the chili paste — still crisp outside, juicy inside.Tip: Keep the chunks large — small pieces overcook and dry out in 10 min.
10:00Next up:In a non-stick pan, heat 1 tsp oil and sauté the garlic, ginger, onion, lemongrass, cinnamon and star anise over medium heat, ~2 min.
In a non-stick pan, heat 1 tsp oil and sauté the garlic, ginger, onion, lemongrass, cinnamon and star anise over medium heat, ~2 min.
Why? Blooming the aromatics in oil releases their fat-soluble flavour compounds — this step sets the dish's base note, and it matters far more than adding extra oil.Tip: Cook the onion until translucent and soft, not browned or it turns bitter.
Next up:Add the remaining chili paste and tomato purée, fry 2 min until the oil reddens, then add the tomato wedges, sugar and 3 tbsp water; simmer 3 min into a thick gravy.
Add the remaining chili paste and tomato purée, fry 2 min until the oil reddens, then add the tomato wedges, sugar and 3 tbsp water; simmer 3 min into a thick gravy.
Why? Tomato purée plus fresh tomato give enough sweet-tang that you don't need much sugar — the original often uses a heaped spoon; we use just ½ tsp.Watch out: Splash in water if it dries out; don't let it scorch — tomato purée has sugar and catches quickly.Next up:Fold the air-fried chicken into the tomato gravy, toss to coat every piece, and simmer 1 more min.
Fold the air-fried chicken into the tomato gravy, toss to coat every piece, and simmer 1 more min.
Why? Adding the chicken last for just 1 min lets the gravy coat the surface without overcooking — long simmering only dries out lean breast.Tip: Serve with half a bowl of brown rice and cucumber slices to balance the sweet-spicy punch.