Crispy Chicken in Spicy Padang Sauce

Ayam Tepung Saos Padang

Ingredients:

• 500 grams chicken breast fillets, cut into cubes
• 6 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 egg
• 1/2 teaspoon ground black pepper
• 5 cloves garlic, minced
• 3 shallots, minced
• 2 red chilies, sliced
• 5 bird’s eye chilies, sliced
• 2 tablespoons spicy sauce (e.g., Sriracha)
• 1 tablespoon sweet soy sauce
• 2 tablespoons tomato sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)
• Cooking oil for frying

Instructions:

1. Prepare the Chicken:

   • Cut the chicken breast fillets into bite-sized cubes or as desired. Season the chicken with ground black pepper and 3 cloves of minced garlic. Let it marinate for 30 minutes.

2. Coat the Chicken:

   • In a bowl, beat the egg and then mix it with the marinated chicken. In a separate bowl, combine the all-purpose flour and cornstarch. Coat each piece of chicken in the flour mixture, ensuring an even coating.

3. Fry the Chicken:

   • Heat oil in a pan over low heat. Fry the coated chicken pieces in batches until they are golden brown and crispy. Remove from the oil and drain on paper towels.

4. Prepare the Sauce:

   • In a mortar and pestle, grind the red chilies, bird’s eye chilies, and shallots until smooth. Heat a pan and add a bit of oil. Sauté the chili mixture until fragrant.

5. Make the Sauce:

   • Add the tomato sauce, spicy sauce, and sweet soy sauce to the pan. Stir well. Mix the cornstarch with water and add it to the pan, stirring until the sauce thickens.

6. Combine and Serve:

   • Once the sauce has thickened, add the sliced bird’s eye chilies. Adjust the seasoning to taste. Add the crispy chicken pieces to the pan and toss gently to coat them in the sauce.

7. Final Touches:

   • Serve the Ayam Tepung Saos Padang hot, garnished with additional sliced chilies if desired.

Enjoy this flavorful and spicy dish as a delightful main course with steamed rice or noodles.