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Ingredients
- Serves 8 people
5 pieces chicken thighs - cut into pieces (chicken can be substituted with pork, fish or mushroom)
10 stalks lemongrass (sliced)
1 pcs 2 cm fresh ginger root
1 pcs 5 cm galangal
1 pcs 3 cm turmeric root
5 cloves garlic
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp corn flour
½ tbsp + ½ tbsp salt
½ tbsp white pepper
2 ½ tbsp brown sugar
lime (garnish)
vegetable oil
50 g green chili padi (bird's eye chili)
100 g large red chili
100 g tamarind paste - soaked in 100 ml water, de-seeded
3 calamansi lime - juiced
50 g belacan (shrimp paste) - roasted
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Crispy Fried Chicken with Sambal
Here’s a dish that is as tasty as it is spicy, the Fried Chicken Sambal! The fiery redness and heat of this dish comes from the Sambal, an addictive paste made mostly from chillies, dried shrimp and a variety of Southeast Asian spices. The chicken is marinated and deep fried, then thrown into a sauce made from a concoction of tomato, onions and chicken stock. Not for the fainthearted but you will be rewarded for your bravado.
- Easy
- 150 min
- 20 min
- 10 min
- 3 steps
- 20 Ingredients
- Easy
- 3 steps
- 20 Ingredients
- 150 min
- 20 min
- 10 min
Instructions
-
Make sambal (Optional – Feel free to use your favourite recipe or brand)
- In a blender, add green chili padi and large red chili and blend until smooth. Set aside.
- Adjust the level of spice by adding or removing the amount of chili padi.
- In a pan on medium heat, break up and fry belacan until fragrant.
- In the same pan, add the blended chili paste, tamarind paste, calamansi juice, 1/2 tbsp salt and 2 tbsp brown sugar and fry for 5 minutes.
- Set aside
-
Marinate chicken
- In a blender, add lemongrass, ginger, galangal, turmeric root, garlic, fennel seeds, cumin seeds and coriander seeds until a smooth consistency is achieved.
- In a mixing bowl, add the chicken, 1/2 tbsp salt, 1/2 tbsp white pepper, 1/2 tbsp brown sugar and 2 tbsp corn flour and marinade.
- Mix well until chicken is evenly coated.
- Cover and marinate in the refrigerator for at least 2 hours.
| Drizzle vegetable oil into the blender while blending spices to create a smoother paste
-
Cook chicken
- In a pot, heat up enough oil for deep frying.
- Deep-fry the marinated chicken pieces until golden brown.
- Drain fried chicken on a paper towel lined plate.
-
Cook chicken
- In a pot, heat up enough oil for deep frying.
- Deep-fry the marinated chicken pieces until golden brown.
- Drain fried chicken on a paper towel lined plate.
| Marinate chicken for a minimum of 2 hours to allow the meat to absorb the marinade - add more flavour and save time by marinating chicken the night before
Plate and Serve!
Plate &serve hot with sambal belacan and a wedge of lime on the side
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Ingredients
- Serves 8 people
-
5 pieces chicken thighs - cut into pieces (chicken can be substituted with pork, fish or mushroom)
-
10 stalks lemongrass (sliced)
-
1 pcs 2 cm fresh ginger root
-
1 pcs 5 cm galangal
-
1 pcs 3 cm turmeric root
-
5 cloves garlic
-
1 tbsp fennel seeds
-
1 tbsp cumin seeds
-
1 tbsp coriander seeds
-
2 tbsp corn flour
-
½ tbsp + ½ tbsp salt
-
½ tbsp white pepper
-
2 ½ tbsp brown sugar
-
lime (garnish)
-
vegetable oil
-
50 g green chili padi (bird's eye chili)
-
100 g large red chili
-
100 g tamarind paste - soaked in 100 ml water, de-seeded
-
3 calamansi lime - juiced
-
50 g belacan (shrimp paste) - roasted
Nutrition
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