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Crispy Chicken with Spicy Tomato Sambal Recipe

Crispy Chicken with Spicy Tomato Sambal recipe


This dish is a crispy chicken served with a spicy tomato sambal. You pound tomatoes and spices to make a paste, then fry chicken until it's crispy. Mix the chicken with the sambal and enjoy with rice.


4 Chicken Breasts
1 Tsp Onion Powder
1/2 Tsp Salt
1 Tsp Smoked Paprika
1 Tsp Black Pepper
1 Tbsp Worcestershire Sauce
1 Tbsp Olive Oil
250 g All-Purpose Flour
1 Tsp Chicken Stock Powder
1 Tsp Onion Powder
1/2 Tsp Black Pepper
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
4 Medium Tomatoes
3 Garlic Cloves
15 Red Chillies
1 Tbsp Tomato Paste
1/2 Tsp Salt
1 Tsp Brown Sugar


For the sambal, blend the tomatoes, garlic, red chillies, tomato paste, salt, and brown sugar until smooth. Cook the mixture in a pan over medium heat for 10 minutes, stirring occasionally.
Butterfly the chicken breasts to flatten them. In a bowl, combine the onion powder, salt, smoked paprika, black pepper, Worcestershire sauce, and olive oil. Add the chicken and ensure it's well coated with the marinade.
In another bowl, mix the flour, chicken stock powder, onion powder, black pepper, baking soda, and baking powder. Dip the marinated chicken in the flour mixture, then into cold water, and back into the flour mixture. Repeat this process 3 times.
Heat oil in a pot to 170°C (340°F). Fry the chicken until golden brown and crispy, about 6-7 minutes.
Once the chicken is fried, use a meat mallet or rolling pin to lightly crush the chicken, creating more surface area for the sambal to cling to.
Toss the crispy chicken in the tomato sambal, ensuring it gets into all the nooks and crannies.
Serve the chicken with steamed rice and garnish with fresh herbs or a wedge of lime if desired.

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