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Sweet soy and sambal fried chicken Recipe

Sweet soy and sambal fried chicken Recipe

Sweet soy and sambal fried chicken Recipe

The quintessential dish of the Nonyas of Malacca, where each dish is given as much attention as the cook can spare to prepare a percussion of spice and herbal aromas overlain with contrasting tastes and textures.

Ingredients :

    • 500 g (1 lb) boneless chicken thighs, trimmed
    • 75 g (1/2 cup) all-purpose flour
    • 30 g (1/2 cup) breadcrumbs
    • Oil, for deep-frying
    • 1/2 onion, chopped
    •  2 cloves garlic, minced
    •  150 g (5 oz) fresh shiitake mushrooms, stems trimmed, caps sliced (optional)
    •  1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced and ground in a mortar
    • 1/2 tablespoon Sambal Oelek Chilli Paste or other sweet chilli paste
    •  1 tablespoon brown bean paste (taucheo)
    •  1 tablespoon thick sweet soy sauce (kecap manis)
    • 1/2 tablespoon Chinese rice wine
    • 1/2 tablespoon bottled sweet chilli sauce
    •  1 tablespoon sugar
    •  1 tablespoon fresh lime juice
    •  Salt and ground white pepper, to taste
    •  1 red finger-length chilli, deseeded and sliced, to garnish
    •  Green Onion Curls, to garnish

MARINADE :

    • 1/4 cup (60 ml) Chinese rice wine
    • 1/4 cup (60 ml) Chinese black vinegar
    • 2 teaspoons sesame oil
    • 1 tablespoon soy sauce

Method :

    1. Prepare the Sambal Oelek Chilli Paste and Green Onion Curls.
    2. Combine the Marinade ingredients in a large bowl and mix well. Add the chicken and mix until well coated. Cover and refrigerate for 3–4 hours, then drain. Combine the flour and breadcrumbs in a zip-lock bag. In batches, place the chicken in the flour mixture, shaking the bag to coat them well with the mixture on all sides. Remove from the bag and set aside on a platter.
    3. Heat the oil in a wok and deep-fry the chicken over medium heat for about 1 minute on each side. Remove from the hot oil and drain on paper towels.
    4. Drain off all but 2 tablespoons of the oil in the wok and stir-fry the onion and garlic until fragrant, about 1 minute. Add the mushroom slices (if using) and stir-fry for 1 minute. Stir in the lemongrass, Sambal Oelek Chilli Paste and bean paste and mix well. Return the deep-fried chicken to the wok and stir-fry for 1–2 minutes. Season with the soy sauce, rice wine, sweet chilli sauce, sugar and lime juice, and stir-fry for 1 more minute. Add salt and pepper to taste and remove from the heat. Transfer to a serving platter, garnish with red chilli slices and Green Onion Curls and serve hot.

SERVES : 4–6
PREPARATION TIME : 30 mins + 3 hours to marinate
COOKING TIME : 15 mins