Description
Lightly crispy chicken, a rich sauce with sweetness and a bit of heat, and a smell that instantly brings you to Indonesian cooking.
Ingredients
Scale
- 15 oz boneless, skinless chicken thighs
- 3 shallots
- 3 cloves garlic
- Juice of 1/2 lemon
- 3 tablespoons kecap manis or sweet soy sauce
- 1 tablespoon all-purpose flour
- 1 tablespoon palm sugar (gula jawa), or brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon sambal oelek (chili paste), or sriracha
- Vegetable oil
Instructions
- Cut the chicken thighs into bite-sized pieces. Place in a bowl and sprinkle with 1 tablespoon flour. The chicken should be lightly coated (see image above).
- Add a layer of vegetable oil (about 1/2 to 3/4 inch) to a wok and cook/fry the chicken over medium heat for 5 to 7 minutes, until golden brown all over. Stir regularly. Transfer to paper towels to drain.
- Finely chop the shallots and garlic, then mix with the ground coriander and sambal (or sriracha). You can also use a food processor to make a coarse paste. This is your bumbu.
- Remove most of the oil from the wok and cook the bumbu briefly. Add the gula jawa (or brown sugar), lemon juice, 3 tablespoons kecap manis or sweet soy sauce (see above for a subsitute), and 3 tablespoons water. Bring to a boil, then reduce to low heat.
- Add the chicken and mix well. Let it simmer for a few minutes until heated through. Serve immediately.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Indonesian