Ingredients

  • Serves 2-4
  • 1 Chicken, cut into 8 pieces

  • 1 liter Water

  • 20g Sugar

  • 15g Chicken Powder

  • 30g Ginger

  • 30g Turmeric

  • 25g Garlic

  • 25g Shallots

  • 4g Pepper

  • 10g Coriander

  • 11g Salt

  • 3 Bay Leaves

  • 3 Lime Leaves

  • 3 stalks Lemongrass

  • 30ml oil, for sauteing 

  • 600ml of oil, for frying

  • Sambal/Chili Sauce:

  • 2 Red Tomatoes

  • 30g Curly Red Chili

  • 30g Big Red Chili

  • 20g Red Cayenne Pepper

  • 30g Shallots

  • 20g Garlic

  • 15g Turmeric

  • 15g Galangal

  • 7g Salt

  • 20g Sugar

  • 15g Chicken Powder

  • 50ml Oil

Ayam Goreng Sasando (Indonesian Fried Chicken With Chili)
Recipe Courtesy of
Asian Food Network

Ayam Goreng Sasando (Indonesian Fried Chicken With Chili)

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A spicy Indonesian dish commonly found in East Nusa Tenggara cuisine, Ayam Goreng Sasando is known for its signature sambal chili sauce. Made with a blend of chili, tomatoes and other spice, the thick red gravy generously coats the fried chicken for maximum flavor. If the fiery red hues are any indication, it would be wise to have a refreshing drink on standby to cool you down from the heat!
  • Medium
  • 45 min
  • 30 min
  • 5 min
  • 11 steps
  • 28 Ingredients
  • Medium
  • 11 steps
  • 28 Ingredients
  • 45 min
  • 30 min
  • 5 min

Directions

  1. Prepare The Chicken

     

    • In a blender, add ginger, turmeric, garlic, shallots, pepper, coriander. Blend well.

    • In a pan with some oil over medium heat, sauté the spices, bay leaves, lime leaves, lemongrass, sugar, chicken powder about 5 minutes or until fragrant.

    • In another saucepan, add water and sauteed spices. Stir well.

    • Add the chicken pieces and cook for about 30 minutes.

    • Remove the chicken and drain dry.

    • Heat up some oil over medium heat in a frying pan, fry the chicken until golden brown. Drain off excess oil and set aside.

     

     

    Prepare The Chicken


  2. Making The Chili Sambal

    • In a blender, add red tomatoes, curly red chilies, large red chilies, red chili peppers, shallots, garlic, turmeric and blend well.

    • In a pan, heat some oil over medium heat, sauté the blended paste for about 5 minutes. 

    • Add salt, sugar, chicken powder and mix well.

    • Once well blended, remove and set aside.

    Making The Chili Sambal


Plate & Serve!

  • In a serving plate, place the chicken and drizzle the chili sauce over the chicken and serve with white rice.

Plate & Serve!
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    Ingredients
    • Serves 2-4
    • 1 Chicken, cut into 8 pieces

    • 1 liter Water

    • 20g Sugar

    • 15g Chicken Powder

    • 30g Ginger

    • 30g Turmeric

    • 25g Garlic

    • 25g Shallots

    • 4g Pepper

    • 10g Coriander

    • 11g Salt

    • 3 Bay Leaves

    • 3 Lime Leaves

    • 3 stalks Lemongrass

    • 30ml oil, for sauteing 

    • 600ml of oil, for frying

    • Sambal/Chili Sauce:

    • 2 Red Tomatoes

    • 30g Curly Red Chili

    • 30g Big Red Chili

    • 20g Red Cayenne Pepper

    • 30g Shallots

    • 20g Garlic

    • 15g Turmeric

    • 15g Galangal

    • 7g Salt

    • 20g Sugar

    • 15g Chicken Powder

    • 50ml Oil

    Nutrition
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