Sambal Chicken (Malaysian Chilli Chicken) | Recipes Are Simple

sambal oelek

🥗Healthier: homemade chili paste

💰Cheaper: sriracha

Homemade chili paste can control spice and flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

Marinate 1 kilogram of skinless chicken with 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, and 1 tablespoon lime juice. Set aside for 30 minutes to 3 hours.

Rehydrate 8 dried red chilies by boiling them in water for 10 minutes and soaking them in hot water for 30 minutes.

Grind 8 to 10 shallots, 8 cloves of garlic, the rehydrated dried chilies, 3 fresh red chilies, and 1 plump fresh tomato into a superfine paste without adding water.

Heat 1/2 cup sunflower oil in a large wok and fry the marinated chicken until light golden, then remove from the pan.

In the same oil, sauté 1 chopped red onion until softened, then add whole spices: 6 green cardamoms, 5 cloves, 1-2 sticks of cinnamon, and 2 segments of star anise.

Add 3 teaspoons of ginger-garlic paste and sauté until the raw smell is gone, then add 1/2 chopped tomato.

Once the tomato is softened, add the sambal paste and stir well, adding a little water to the grinder to rinse out the paste.

Cook the sambal paste on low to medium heat for 20 minutes, stirring occasionally.

Add 3 tablespoons of tomato ketchup and 2 tablespoons of hot and sweet chili sauce, adjusting to taste.

Return the fried chicken to the pan and toss to coat in the sambal sauce.

Add 1/2 cup of water and 2 torn kaffir lime leaves, bring to a boil, then lower the heat and cook for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: