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
Recipe Courtesy of
Asian Food Network

Ayam Pok Pok Sambal Korek

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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

  1. 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.

    Prepare the Chicken


  2. 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.
    Fry the Chicken


  3. 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.

    Making Korek Chilli Sauce


Plate and Serve!

In a serving bowl, place the chicken and drizzle the chili sauce over. Serve.

Plate and 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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