Ingredients

  • Serves 2-4 people
  • 1 Kg Whole Chicken

    15 g Shallots

    15 g Garlic

    10 g Candlenut

    20 g Turmeric

    20 g Coriander

    20 g Galangal, smashed

    2 sticks lemongrass, smashed

    20 g Ginger

    5 Bay Leaves

    3 pieces Lime Leaves

    13 g Chicken Powder

    7 g Salt

    5 g White Pepper

    6 g MSG, optional

    18 g Sugar

    60 ml Thick Coconut Milk

    1 liter Cooking Oil

    1 liter Water

     

  • Sambal Pecak:

    100 g Green Cayenne Pepper

    20 + 30 g Shallots, thin slices

    100 g Red Tomatoes, cut into 1 inch cubes

    30 g Basil Leaves

    8 g Sugar

    5 g Salt

    3 g MSG

    100 ml Cooking Oil

    2 pcs Lime

Ayam Goreng Sambal Pecak
Recipe Courtesy of
Asian Food Network

Ayam Goreng Sambal Pecak

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Treat your family to a delicious home cooked meal with this Ayam Goreng Sambal Pecak. This well-loved Indonesian dish consists of crispy fried chicken that has been seasoned perfectly with a fragrant blend of spices. What makes it truly unique is the savory Sambal Pecak - a spicy sauce simply made with green chili, shallots, tomatoes and basil.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 28 Ingredients
  • Medium
  • 2 steps
  • 28 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Fry chicken

    • In a blender, add shallots, garlic, candlenut, coriander, turmeric, ginger and blend well.
    •  
    • With some oil, sauté the blended spices till fragrant. The color of the spices will lighten and the oil separates. 
    • Add in bay leaves, lime leaves, lemongrass and galangal. Continue to cook until the leaves wilt. 
    • Add in water and coconut milk. Stir well.
    • Add in sugar, salt, chicken powder, white pepper, MSG and chicken.
    • Over medium heat, cook the chicken until the sauce reduces. This will take about 20 – 30 minutes. Flip the chicken occasionally so that it doesn’t burn.
    • Remove and set aside to cool to room temperature.
    • In a frying pan with heated oil, fry the chicken until golden brown.
    • Lift and set aside.
    Fry chicken


  2. Grind spices

    • In a mortar and pestle, coarsely grind the green peppers, 20 g shallots, salt, sugar and MSG.
    • Once the chilies have been crushed, add in the red tomatoes and grind coarsely until blended.
    • In a sauce pan with some oil, fry the remaining shallots until lightly brown.
    • Pour the oil with the shallots into the chili and tomato paste. Stir well.
    • Add in the basil leaves and mix well
    Grind spices


Plate and Serve!

With some rice, serve the chicken on the side and drizzle with the pecak sauce. Garnish with lime.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 Kg Whole Chicken

      15 g Shallots

      15 g Garlic

      10 g Candlenut

      20 g Turmeric

      20 g Coriander

      20 g Galangal, smashed

      2 sticks lemongrass, smashed

      20 g Ginger

      5 Bay Leaves

      3 pieces Lime Leaves

      13 g Chicken Powder

      7 g Salt

      5 g White Pepper

      6 g MSG, optional

      18 g Sugar

      60 ml Thick Coconut Milk

      1 liter Cooking Oil

      1 liter Water

       

    • Sambal Pecak:

      100 g Green Cayenne Pepper

      20 + 30 g Shallots, thin slices

      100 g Red Tomatoes, cut into 1 inch cubes

      30 g Basil Leaves

      8 g Sugar

      5 g Salt

      3 g MSG

      100 ml Cooking Oil

      2 pcs Lime

    Nutrition
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