Ayam Goreng Sambal (Malaysian style Spicy Sambal Chicken)

Crispy and tender boneless chicken thighs smothered in Malaysian style spicy sambal. So sedap (tasty) 🤍

Local Malay and Indonesian fares are so deliciously appetising and dangerously addictive that there’s no going back ever once you taste them at the countless mamak shops (street side restaurants)😋

I was craving sambal ayam goreng today, so quickly tossed up some fried chicken pieces in homemade sambal. Hello weekend bingeing !

Try this recipe and get transported to the enigmatic winding streets of Kuala Lumpur.

Ingredients:

For the fried chicken

300 g boneless chicken thigh

1 tbsp ginger-garlic paste

1 tbsp kecap manis (dark sweet soy sauce)

1 tsp vinegar

1 egg beaten

2 tbsp cornflour

White oil for deep frying

For the spicy sambal

5-6 fat cloves of garlic crushed

5-6 shallots

1 lemongrass stalk finely sliced

1 inch piece of fresh turmeric (or 1 tsp turmeric powder)

2 inch piece of galangal (or fresh ginger)

2-3 dried red chilies soaked in hot water (you can add more or reduce depending on your heat tolerance)

1-2 fresh chilies (again add or reduce to your liking)

1 tsp fish sauce

2 tsp tamarind paste (without seeds)

2 tbsp brown sugar (or palm sugar)

Any white (neutral) oil

Method

Marinate the chicken thigh pieces with some salt, ginger-garlic paste, kecap manis, vinegar, 1 beaten egg and cornflour. Keep refrigerated for 30 mins.

Heat some oil in a wok for deep frying. Fry the chicken until nice and crunchy golden brown. Drain and keep aside on a plate.

Meanwhile prepare the sambal by grinding the garlic cloves, fresh turmeric, ginger (or galangal), soaked dried red chilies, fresh chilies, shallots and lemongrass stalk into a paste in a blender or a mortar-pestle if you have patience.

Now heat a wok with oil. Sauté the paste on low heat until the aromatics turn fragrant which may take 12-15 minutes. Now add little fish sauce, palm sugar (or brown sugar) and the tamarind paste (you can make it to your liking by adjusting the sugar and tamarind).


Once the oil releases from the spices, it’s time to add the fried chicken and toss them for a while. Serve hot with your favourite drinks or simple nasi putih (white rice) 🙂