You know those moments when you taste something for the first time and think “Nope, not for me!” – but then end up craving it like crazy? That’s exactly what happened with this Sambal Chicken during my food adventures in Malaysia.
I first stumbled upon it at a bustling Mamak stall in Kuala Lumpur, and honestly, the spice level nearly knocked me out. But there was something about that crispy coating, the juicy meat, and that complex, spicy-sweet-tangy sauce that kept calling me back.
Before I knew it, I was stopping by that same stall every other day, always ordering my Sambal Chicken with two pieces of roti canai (those flaky, buttery flatbreads that are basically heaven on a plate).
Now that I’m back home, I’ve recreated the recipe with a few tweaks – swapping hard-to-find belacan with our trusty bagoong and dried hibi. It’s so close to the original that one bite will transport you straight to those lively streets of Kuala Lumpur.
Why You’ll Love This Recipe
- Perfect Texture: Achieve that signature crispy exterior while maintaining juicy, tender meat inside
- Authentic Flavors: Experience the genuine taste of Malaysian street food at home
- Customizable Heat: Easily adjust the spice level to suit your preference
- Make-Ahead Friendly: The sambal sauce can be prepared in advance
- Restaurant Quality: Recreate the famous Mamak stall experience in your kitchen
Sambal Chicken (Ayam Sambal)
Equipment
- Wok or large deep frying pan (for deep frying and sauce preparation)
- Food processor or blender (for making sambal paste)
- Deep fry thermometer (for precise oil temperature)
- Spider strainer or slotted spoon (for safe frying)
- Heavy-bottom pan (for sauce preparation)
- Cutting board and sharp knife
- Mixing bowls (for marination)
- Measuring cups and spoons
Ingredients
For the Chicken (Para sa Manok)
- 1 kg chicken thighs cut into bite-sized pieces (manok na hita, hiniwa)
- Salt asin
- Freshly ground black pepper dinurog na paminta
- 3 egg whites puti ng itlog
- 1½ cups tapioca flour cassava flour/galapong ng kamoteng kahoy
For the Sambal Sauce (Para sa Sarsang Sambal)
- 2 tablespoons bagoong fermented shrimp paste
- ⅓ cup dried shrimp ground to powder (giniling na hibi)
- 6 pieces shallots sibuyas tagalog
- 6 cloves garlic bawang
- 1- inch fresh ginger sliced (luya)
- 6 pieces long red chilies siling haba
- 3 pieces bird’s eye chilies siling labuyo
- 1 stalk lemongrass white part only (tanglad)
- 1 tablespoon tamarind pulp sampalok
Additional Ingredients
- 4 pieces tomatoes chunked (kamatis)
- 1 large onion chunked (sibuyas)
- 3 tablespoons tomato sauce sarsa ng kamatis
- ½ cup chicken stock sabaw ng manok
- 1 tablespoon sugar asukal
- Oil for deep frying mantika
Instructions
- First, prepare the chicken (Ihanda ang manok). Cut chicken thighs into bite-sized pieces (Hiwain ang manok ng pira-piraso) and marinate them in salt, pepper, and egg whites. Let this rest at room temperature (temperatura ng silid: 20-25°C) for 15 minutes.
- While the chicken marinates, make your sambal paste (ihanda ang sambal). Place all sambal ingredients in a food processor (food processor o blender): bagoong, ground dried shrimp (giniling na hibi), shallots (sibuyas tagalog), garlic (bawang), ginger (luya), red chilies (siling haba), bird’s eye chilies (siling labuyo), lemongrass (tanglad), and tamarind pulp (sampalok). Blend until you achieve a fine, smooth paste (malambot na pasta).
- Heat your oil in a wok or deep pan to 180°C (350°F). Place tapioca flour (galapong ng kamoteng kahoy) on a plate. Take each piece of marinated chicken and coat it thoroughly in the flour. Deep fry the chicken in batches, being careful not to overcrowd the pan, for 10 minutes or until golden brown and the internal temperature reaches 74°C (165°F). Remove and drain on paper towels (patuyuin sa paper towel).
- Pour out most of the oil from your wok, leaving about 3 tablespoons. Over medium heat (katamtamang init: 160°C/320°F), add your sambal paste and sauté until it becomes fragrant (hanggang mabango), about 5 minutes. You’ll know it’s ready when the oil starts to separate from the paste.
- Add the tomato sauce (sarsa ng kamatis), sugar (asukal), chunked onions (sibuyas), and chicken stock (sabaw ng manok). Turn the heat to high (malakas na apoy: 200°C/392°F) and cook for 2 minutes, stirring constantly.
- Return the fried chicken pieces to the wok and add the chunked tomatoes (kamatis). Gently toss everything together, making sure each piece of chicken is well-coated with the sauce. If you prefer more sauce, add a little water (tubig) until you reach your desired consistency. Bring everything to a quick boil (pakuluin), then immediately remove from heat. Serve hot (ihain habang mainit) with steamed rice (mainit na kanin).
Tips from Lola’s Kitchen
- Use chicken thighs instead of breast for juicier results
- Don’t skip the egg white marinade – it helps create the signature crispy coating
- Toast the dried shrimp before grinding for enhanced flavor
- Adjust the number of chilies based on your spice preference
- Let the sambal paste cook until the oil separates for best flavor
Traditional Serving Suggestions
- Serve with steaming white rice (kanin)
- Pair with roti canai (Malaysian flatbread)
- Accompany with fresh cucumber slices (pipino)
- Add a fried egg (pritong itlog) on the side
- Garnish with fresh cilantro (wansoy) and lime wedges (dayap)
Troubleshooting Common Issues
- Chicken not crispy enough?
- Ensure oil is hot enough (180°C/350°F)
- Don’t overcrowd the pan
- Use room temperature chicken
- Sauce too thick/thin?
- Thick: Add chicken stock gradually
- Thin: Simmer longer to reduce
- Not spicy enough?
- Add more bird’s eye chilies
- Include chili paste (sambal oelek)
Ingredient Alternatives
- Bagoong → Shrimp paste (belacan)
- Tapioca flour → Cornstarch or potato starch
- Fresh chilies → Chili paste
- Lemongrass → Lemon zest + ginger
- Tamarind → Lime juice + brown sugar
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze uncoated chicken for up to 3 months
- Reheat in a 180°C (350°F) oven for 10-15 minutes
- Store sambal sauce separately for up to 1 week
Variations
- Sambal Chicken Wings
- Use whole chicken wings instead of thigh pieces
- Grilled Version
- Marinate chicken in sambal paste
- Grill instead of frying
- Extra Crispy
- Double-fry the chicken
- First at 160°C (320°F), then at 180°C (350°F)
FAQs
Q: Can I make this less spicy? A: Yes, reduce or omit the bird’s eye chilies and use mild red chilies instead. Q: Can I prepare the sambal sauce in advance? A: Yes, it can be made up to 5 days ahead and stored in the refrigerator. Q: Why use tapioca flour instead of regular flour? A: Tapioca flour creates a lighter, crispier coating that stays crunchy longer. Q: Can I use chicken breast instead of thighs? A: Yes, but reduce cooking time to 8 minutes to prevent drying. Q: Is this gluten-free? A: Yes, when using pure tapioca flour and gluten-free sauces.
Nutrition
The Story Behind Sambal Chicken
Sambal Chicken, known locally as Ayam Sambal, stands as a testament to Malaysia’s rich culinary heritage where Chinese cooking techniques meet Malay spice traditions. This beloved dish emerged from the bustling streets of Malaysia’s Mamak stalls, where Indian Muslim vendors created a perfect fusion of crispy fried chicken and the iconic sambal sauce that defines Malaysian cuisine.
The heart of this dish lies in its sambal sauce, a cornerstone of Malaysian cooking that dates back centuries. Traditional recipes call for belacan (fermented shrimp paste), a ingredient that traveled ancient maritime spice routes from coastal fishing villages to urban centers. This crucial component gives the dish its distinctive umami depth that pairs perfectly with the crispy chicken exterior and juicy meat within.
In Malaysian households, Ayam Sambal frequently appears during family gatherings and festive celebrations, particularly during Hari Raya and Chinese New Year. The dish showcases the beautiful cultural amalgamation that defines Malaysian food – the Chinese technique of coating and frying meets the Malay art of sambal-making, while Indian influences show in the complex layering of spices.
Today, you’ll find this dish everywhere from humble street stalls to high-end restaurants in Kuala Lumpur, Penang, and Johor Bahru. Each region adds its own twist – Penang versions tend to be spicier, while southern preparations often include more sweet and sour notes. The beauty of Sambal Chicken lies in its adaptability; home cooks across Southeast Asia have embraced and modified it to suit local tastes and available ingredients.
Modern interpretations of Sambal Chicken have evolved to include various cooking methods and presentations, but the essence remains unchanged – crispy chicken pieces generously coated in that addictively spicy, sweet, and tangy sambal sauce. This recipe stays true to the authentic Malaysian street food experience while making thoughtful substitutions for hard-to-find ingredients, ensuring you can recreate this iconic dish in your own kitchen.
