Marinated Chicken with Spicy Scrambled Vegetables

5 from 6 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


For the marinade:

  • 4 tbsp Sunflower oil
  • 1,5 liter Frying oil, fresh
  • 2 medium-sized Cloves of garlic, fresh
  • 2 tbsp Soy sauce, sweet, (kecap manis)
  • 1 tbsp Soy sauce, salty

For the batter:

  • 20 g Wheat flour
  • 40 g Tapioca flour
  • 60 g Coconut water
  • 1 pinch Salt
  • 1 pinch Sugar, fine, white

For the vegetables:

  • 4 small Onion, ro
  • 3 medium-sized Cloves of garlic, fresh
  • 2 small Chilies, green, fresh or frozen
  • 1 Hot peppers, red, long, mild
  • 3 Kai –Lan, (Kailan), Chinese broccoli
  • 60 g Mongoose seedlings, fresh

For the sauce:

  • 6 tbsp Coconut water
  • 1 tbsp Tomato juice
  • 1 tbsp Spring roll sauce
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 tbsp Sesame oil, light
  • 1 pinch Chicken broth, Kraft bouillon


  • 4 Eggs, size M
  • 2 Pinches Chicken broth, Kraft bouillon
  • 2 Pinches Black pepper, fresh from the mill

To garnish:

  • Mongoose seedlings, fresh
  • Almond flakes, white
  • Flowers and leaves


  • Cut the fresh or thawed chicken schnitzel into pieces approx. 3 x 3 cm. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Mix with the two soy sauces in a large bowl and marinate the pieces of meat for 1 hour at room temperature.
  • In the meantime, mix the ingredients for the batter in a large enough bowl until homogeneous.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
  • Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods.
  • Rinse the fresh mung bean sprouts in a sieve, shake dry, sort and use whole.
  • Beat the eggs and whisk with the chicken stock and pepper. Heat 2 tablespoons of the sunflower oil in a pan, fry the egg mixture with the scrambled eggs and keep them ready. Heat the frying oil in a wok or deep fryer to 180 degrees. Mix together the ingredients for the sauce.
  • Mix the dough mixture well, pull the pieces of meat through the dough in portions and let them slide into the frying oil. Fry until light brown and drain on paper towels.
  • Heat the rest of the sunflower oil in a pan, add the onions, the garlic cloves and the Kai Lanstängel and stir-fry for 2 minutes. Add the peppers and the Kai Lan leaves and stir-fry for 1 minute. Finally add the mongoose seedlings and the scrambled eggs and mix everything well, drizzle the sauce over it and let it warm up with the lid on.
  • Place the fried chicken on the serving plate, add the colorful scrambled mixture, garnish, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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