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Sambal Chicken (Ayam Sambal)

Sambal Chicken (Ayam Sambal)

Sambal Chicken (Ayam Sambal) is a beloved Malaysian dish that showcases bite-sized chicken pieces encased in a distinctive crispy tapioca coating, which is then enveloped in a deeply aromatic sambal sauce. The sauce blends fermented shrimp paste, dried shrimp, various chilies, aromatics, and tamarind into a complex paste that hits every flavor note - spicy, sweet, tangy, and umami. Each bite begins with a satisfying crunch that gives way to juicy meat, while the pungent sauce creates a taste experience that embodies the bold, unapologetic flavors of Malaysian street food.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Malaysian
Servings 4
Calories 425 kcal
Difficulty Intermediate

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
 

  • Start by cutting your chicken thighs into bite-sized pieces, about 2 inches each. Put them in a bowl and season with salt and pepper. Add the egg whites and mix well with your hands. Let this sit at room temperature for 15 minutes while you prepare the rest of your ingredients.
  • Meanwhile, make your sambal paste. Put all of these in your food processor: bagoong, ground dried shrimp, shallots, garlic, ginger, red chilies, bird's eye chilies, lemongrass, and tamarind pulp. Blend everything until you get a smooth paste. If needed, stop and scrape down the sides of the processor to make sure everything is well blended.
  • Get your wok or deep pan ready for frying. Fill it with enough oil for deep frying - about 3 inches deep. Heat the oil to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of flour in the oil - it should sizzle gently and float to the top.
  • Put your tapioca flour on a plate. Take your marinated chicken pieces and coat them one by one in the flour. Make sure each piece is completely covered. When your oil is hot, fry the chicken in small batches - don't overcrowd the pan. Fry for about 10 minutes until golden brown. Take them out and place on paper towels to drain.
  • Now for the sauce. Pour out most of the oil from your wok, leaving just about 3 tablespoons. Turn the heat to medium and add your sambal paste. Cook it while stirring until it becomes really fragrant and you can see the oil separating from the paste - this takes about 5 minutes.
  • Add the tomato sauce, sugar, chopped onions, and chicken stock to the sambal. Turn up the heat to high and cook for 2 minutes, stirring the whole time so nothing burns.
  • Put your fried chicken pieces back in the wok and add the chopped tomatoes. Gently stir everything together so the chicken gets nicely coated with the sauce. If you want more sauce, just add a little water until it looks right to you. Let it come to a quick boil, then turn off the heat right away.
  • Serve your sambal chicken hot with freshly steamed rice. The crispy chicken should be nicely coated with the spicy-sweet sauce, and every bite should have that perfect balance of flavors.

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
 

Nutrition

Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 471mgSodium: 680mgPotassium: 681mgFiber: 3gSugar: 5gVitamin A: 255IUVitamin C: 3mgCalcium: 115mgIron: 4mg
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