Kadon Pika (Spicy Chicken) Recipe

Hafa Adai! (Hi!) Here is a Chamorro spicy chicken dish that I grew up eating. It’s mainly served over hot rice and you can also pair with steamed or pickled vegetables on the side. This recipe can also be made without peppers if you choose, but it certainly is flavorful with all the ingredients combined!

Soy sauce, vinegar, and coconut milk are common ingredients used in a variety of Chamorro dishes. You can make delicious meat marinades with a simple soy sauce and vinegar base. Or even Finadene (hot sauce) made with soy sauce. This chicken dish is simple, flavorful, and guaranteed to make your taste buds happy! My Dad was known for making really amazing Kadon (Kadun) Pika which translates to Spicy Chicken. This is certainly comfort food for me and brings back childhood memories.

Feel free to add more or less ingredients depending on how many people you’re serving. My measurements at the time of the video were enough for two adults and two small children.

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Ingredients

  • 2 tablespoon cooking oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tablespoons white vinegar
  • 1/2 can of coconut milk
  • 1/3 cup soy sauce
  • 1/4 onion
  • 3 cloves garlic
  • 2 thai chili peppers or 1 tsp donne
  • 2 lbs chicken

Cooking Instructions

Start by chopping up the onions and mincing the garlic. Add cooking oil to the pot and saute the onions and garlic until transparent. Add in cleaned and prepped chicken with salt and black pepper. Cook the chicken in the pot with the lid on and stir occasionally for 15 minutes on medium-high heat. Pour in soy sauce, white vinegar, and chopped hot peppers and cook for the last 15 minutes. Coconut milk should be added and stirred within the last 5 minutes of cook time. 

Where can I find these ingredients?

Most of these in ingredients can be found at your local grocer store within the Asian aisle or an Asian speciality grocery store. 

Ingredient Brands

Soy sauce: In my video below I used an Aloha brand soy sauce. Typically I have Kikkoman soy sauce in my pantry. There are a variety of soy sauce brands that vary in depth of flavor. You can also use the lower-sodium brand of Kikkoman soy sauce. I have not tried substitutes such as coconut aminos, so that could be a possibility with this dish. Another option to reduce the soy sauce flavor in the dish is to add about 1/4 cup to 1/2 cup of water to balance flavors. 

Coconut milk: Chaokoh canned coconut milk is a Thai brand that I always use. The consistency and flavor is amazing for cooking a variety of dishes. Thai Kitchen canned coconut milk is a more common brand that I see on grocery store shelves. When choosing coconut milk for this dish be sure to choose “milk” and not “cream”. 

Peppers: Typically I purchase Thai (red peppers are spicier than green peppers) peppers from Asian grocer stores since they’re fresh. Fresh Donne (Chamorro hot pepper) is a smaller hot pepper that really packs a punch can be challenging to find locally. If you’re looking for Donne there are some US based Chamorro restaurants that can ship Donne Dinache which is a preserved canned version of hot pepper in paste form. I’ve never personally subbed this dish with other types of peppers such as jalepeno, but feel free to experiment with what you’d like or opt out of the peppers all together. The dish is just as tasty with or without spice. 

Pair this dish with hot rice, steamed vegetables, or picked vegetables. I grew up eating Calrose white rice which is a heavier short grain, but now as an adult I prefer Jasmine rice, a long grain rice. Occasionally I’ll cook an Asian style brown short grain rice. Just about any vegetable would go great with this dish – I would use zucchini or cucumber. I also enjoy eating Kadon Pika with Kimchi (fermented Korean vegetables). 

Printable Recipe Below

Kadon Pika (Spicy Chicken)

Soy sauce and coconut milk based chicken dish with peppers.
Prep Time 15 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

Sauce & Spices

  • 2 Tbsp cooking oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp white vinegar
  • 1/2 can coconut milk
  • 1/3 cup soy sauce

Produce

  • 1/4 onion
  • 3 cloves garlic
  • 2 Thai chili peppers or donne

Meat

  • 2 lbs chicken legs, thighs, wings

Instructions
 

  • Prep and clean chicken
  • Cut up onions and dice garlic then saute in cooking oil until transparent in color
  • Add prepped chicken along with salt, black pepper, garlic, powder, soy sauce, and vinegar
  • Cook chicken on medium-high heat for 15 minutes
  • Add thai chili peppers or Donne (Chamorro hot pepper)
  • Continue cooking chicken for an additional 15 minutes, but add coconut milk in pot for the last 5 minutes of cooking time

Video

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