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Ingredients
- Serves 2-4 people
300 g Chicken Thigh Fillet, cut into 3cm cubes
7 g Oyster Sauce
1 tbsp Ginger, grated
2 tbsp Garlic, grated
3 g Salt
7 g Chicken Powder
4 g White Pepper
1 Egg
68 g Cornstarch
600 ml Cooking Oil
Dry Flour:
100 g Flour
Korek Chili Sauce:
100 g Curly Red Chilies
50 g Curly Green Chilies
35 g Garlic
4 Lime Leaves, thinly sliced
2 g MSG
3 g Salt
8 g Sugar
5 g Chicken Powder
30 ml Cooking Oil
Ayam Pok Pok Sambal Korek
Ayam Pok Pok Sambal Korek is an Indonesian dish made of small, bite-sized fried chicken served with a side of spicy homemade chili sauce. Chicken fillet is cut into cubes before they are coated with a flavorful batter and flour, and fried until crispy golden brown. Eat it on its own as a snack with sambal korek, or with rice for a more filling meal.
- Medium
- 20 min
- 30 min
- 10 min
- 3 steps
- 16 Ingredients
- Medium
- 3 steps
- 16 Ingredients
- 20 min
- 30 min
- 10 min
Instructions
-
Prepare the Chicken
Cut the chicken fillets into 3 cm cubes and set aside.
In a bowl, add oyster sauce, ginger, garlic, salt, chicken powder, white pepper, chicken eggs and cornstarch. Stir till combined.
Add in the chicken cubes and mix until well coated.
In a separate bowl, add in the flour. Coat the battered chicken fully with the flour. Repeat for all.
-
Fry the Chicken
- Heat up about 600ml of oil in a pan over medium heat for about 10 minutes. Fry the battered chicken in oil under golden brown. Remove and set aside. Drain off excess oil.
-
Making Korek Chilli Sauce
Coarsely chop the curly red chilies, green chilies and garlic. Set aside.
In a saucepan with some oil over medium heat, sauté the chopped chilies, garlic, lime leaves, msg, salt, sugar, chicken powder for about 5 minutes and set aside.
Plate and Serve!
In a serving bowl, place the chicken and drizzle the chili sauce over. Serve.
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Ingredients
- Serves 2-4 people
-
300 g Chicken Thigh Fillet, cut into 3cm cubes
7 g Oyster Sauce
1 tbsp Ginger, grated
2 tbsp Garlic, grated
3 g Salt
7 g Chicken Powder
4 g White Pepper
1 Egg
68 g Cornstarch
600 ml Cooking Oil
Dry Flour:
100 g Flour
Korek Chili Sauce:
100 g Curly Red Chilies
50 g Curly Green Chilies
35 g Garlic
4 Lime Leaves, thinly sliced
2 g MSG
3 g Salt
8 g Sugar
5 g Chicken Powder
30 ml Cooking Oil
Nutrition
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