Ayam percik - how to make the Malaysian-style spicy roast chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies provide heat without added preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Make a few shallow cuts at the thickest part of the meat. Marinate with salt and turmeric powder for half a day.

Cut the dried chilies into short sections, remove the seeds and soak them in hot water until they become soft.

Rough chop the garlic, ginger, fresh turmeric, and onion.

Blend the ingredients until it becomes a thick and smooth paste.

Cook the spice paste in a large skillet or wok with some vegetable oil over low to medium heat until it thickens and changes color to slightly red.

Add the coconut cream, coriander powder, palm sugar, and salt and simmer over low heat.

Add the bashed lemongrass and chicken to the sauce. Add more water to braise the chicken for about ten to fifteen minutes.

Remove the chicken pieces from the ayam percik sauce.

Add the tamarind juice and more coconut milk, then continue cooking the sauce over low heat until it is reduced to become a thick gravy.

Apply the thick gravy on both sides of the chicken.

Pop them into the oven at 210°C/410°F for eight minutes.

Repeat applying the gravy and then grill it four times. After the last round, return to the oven and roast until the chicken develops charred marks and turns golden brown.

Spoon the thick gravy on top of the chicken. Serve.

Cooking Techniques

Equipment Needed

Spice Level: