Indonesian Chili Chicken Recipe | Spicy & Savory

Introduction

Welcome to Love With Recipes, your ultimate culinary destination for discovering authentic, flavorful dishes from around the world. Today, we’re diving into a fiery, savory Indonesian classic—Spicy Stir-Fry Chicken Gizzards, Liver, and Tempeh, known locally as Oseng Mercon Ati Ampela Tempe. This dish represents a perfect harmony of textures and flavors: tender chicken offal, crispy tempeh, and a bold, spicy sauce that awakens the senses. It’s a beloved street food in Indonesia, treasured for its robustness and depth of flavor. Whether you’re an adventurous eater or a seasoned spice lover, this recipe offers an authentic taste of Indonesian cuisine with a satisfying combination of crunch, tenderness, and fiery heat. Prepare yourself for a culinary journey that’s as exciting to make as it is to savor.

Time

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: Approximately 1 hour 15 minutes

Needed Equipment

• Sharp Chef’s Knife
• Cutting Board
• Mortar and Pestle or Food Processor
• Large Wok or Deep Frying Pan
• Frying Pan or Saucepan
• Slotted Spoon
• Measuring Spoons and Cups
• Mixing Bowls
• Strainer or Sieve
• Wooden Spoon or Spatula
• Small Saucepan (for tamarind water)
• Paper Towels (for frying)

Tags

• Indonesian Cuisine
• Spicy Food
• Stir-Fry
• Street Food
• Offal
• Vegetarian Option
• Gluten-Free (if soy sauce is gluten-free)

Serving Size

This recipe serves approximately 4-6 people, making it ideal for dinner parties, family meals, or batch cooking for meal prep. The generous portions are hearty and satisfying, especially when paired with steamed rice or traditional Indonesian rice dishes like nasi uduk or nasi kuning.

Difficulty Level

Intermediate. While the process involves multiple steps—cleaning offal, frying, and preparing the spice paste—it is manageable with some prior experience in stir-fry techniques and understanding of flavor balancing. The key is to maintain a good workflow and ensure each component is cooked properly before combining everything.

Allergen Information

This dish contains:

• Soy (from soy sauce)
• Gluten (if using regular soy sauce)
• Alliums (shallots, garlic, ginger)
• Chilies (bird’s eye chilies for heat)

Note: For gluten-free diets, substitute regular sweet soy sauce and soy sauce with gluten-free alternatives. Always verify ingredient labels to avoid cross-contamination if allergies are severe.

Dietary Preference

Primarily non-vegetarian, high in protein, but can be adapted for vegetarians by replacing chicken gizzards and liver with hearty vegetables or plant-based proteins. The tempeh adds a plant-based component, making it suitable for vegetarian or flexitarian diets when the offal is omitted.

Course

Main dish, suitable for dinner, lunch, or special gatherings that highlight bold, spicy flavors.

Cuisine

Indonesian

Ingredients

Meat and Protein

Herbs, Spices, and Aromatics

Spice Paste

Instructions

Step 1: Preparing the Chicken Gizzards and Liver

Begin by meticulously cleaning the chicken gizzards and liver, which is essential to ensure a tender, flavorful dish free of off-putting odors or impurities. Rinse the offal under cold running water, paying close attention to any residual blood or tissue. To further purify, squeeze a generous amount of fresh lime juice or lemon juice over the gizzards and liver, massaging gently to help loosen any residual impurities and neutralize off-flavors. Allow the citrus juice to sit for about 5-10 minutes, then rinse everything thoroughly with cold water. This step is crucial in traditional Indonesian cooking, especially when preparing offal, as it enhances the overall taste and ensures a clean, fresh flavor.

Note: Be sure to use a sharp knife to trim away any excess fat or connective tissue, which can affect the texture and cooking process. Once cleaned, cut the gizzards and liver into bite-sized pieces, roughly 1 to 1.5 inches in size. Uniform pieces ensure even cooking and make the dish more appealing visually.

Step 2: Frying the Chicken Gizzards and Liver

Heat a generous amount of oil in a large wok or deep frying pan over medium-high heat. When the oil is hot, carefully add the cut gizzards and liver. Fry until they are lightly browned and about halfway cooked—this should take approximately 4-6 minutes. Stir frequently to prevent sticking and promote even frying. The goal here is to develop a light crust on the surface while maintaining tenderness inside. Once partially cooked, remove with a slotted spoon and set aside on paper towels to drain excess oil.

Step 3: Frying the Tempeh

Cut the tempeh into small cubes, roughly 1/2 inch to 3/4 inch thick. In the same wok or a separate frying pan, heat enough oil to submerge the tempeh. When hot, carefully add the tempeh cubes. Fry until they are golden brown and crispy, approximately 3-4 minutes per batch. Use a slotted spoon to transfer the fried tempeh onto paper towels to drain excess oil. Crispy tempeh adds texture and a nutty flavor, balancing the richness of the offal and the spiciness of the sauce.

Step 4: Making the Spice Paste

In a mortar and pestle or a food processor, combine the shallots, garlic, bird’s eye chilies, and ginger. Blend until a smooth, fragrant paste forms. Be cautious with the chilies—adjust the quantity based on your spice tolerance. For a milder version, you can deseed some or all of the chilies before blending. The spice paste forms the aromatic backbone of the dish, providing depth and heat. If using a food processor, scrape down the sides frequently to achieve an even consistency.

Step 5: Sautéing the Spice Paste and Aromatics

In the same wok, add a tablespoon or two of oil over medium heat. When hot, add the prepared spice paste. Sauté, stirring continuously, until fragrant and the oil begins to separate from the paste—this can take about 5-7 minutes. This step is crucial as it develops the flavor and ensures the spices are fully cooked. Add the bay leaves and crushed galangal, stirring for another minute to infuse their aroma into the mixture.

Step 6: Incorporating Seasonings and Liquids

Pour in the tamarind water, which provides a tangy acidity that balances the heat and sweetness. Add enough water to create a sauce that will coat the ingredients; about 1/4 to 1/2 cup depending on your preferred consistency. Stir in sweet soy sauce for a rich, sweet, and savory flavor, along with salt, sugar, and mushroom stock powder to deepen the umami profile. Stir well to combine all ingredients thoroughly, allowing the flavors to meld. Taste the mixture and adjust seasonings to your liking—more salt for saltiness, sugar for sweetness, or soy sauce for umami.

Step 7: Combining and Final Cooking

Carefully add the half-fried gizzards, liver, and crispy tempeh into the sauce. Stir gently to coat each piece evenly with the spicy, tangy sauce. Increase the heat slightly and cook for another 10-15 minutes, stirring occasionally, until the water has evaporated and the sauce thickens—this helps the dish achieve a rich, concentrated flavor. Keep an eye on the dish to prevent burning or sticking. The final consistency should be somewhat dry, with the sauce clinging to the ingredients and forming a glossy coating.

Step 8: Taste and Adjust

Turn off the heat and taste a small piece. Adjust seasoning if needed—add more salt, sugar, or soy sauce to balance flavors. If you prefer it spicier, stir in additional chopped bird’s eye chilies or a dash of chili oil. Let the dish rest for a few minutes to allow flavors to settle. Serve hot, garnished with fresh herbs if desired, alongside steamed jasmine rice or traditional Indonesian rice dishes.

Preparation Tips

• Cleaning offal: Always thoroughly clean chicken gizzards and liver to prevent any off-flavors and ensure tender results. Using citrus juice is a traditional, effective method.
• Frying techniques: Do not overcrowd the pan when frying; work in batches if necessary to maintain oil temperature and crispiness.
• Spice paste: Adjust the number of chilies based on your heat preference. For milder dishes, deseed the chilies or use fewer.
• Balancing flavors: The key to a perfect Oseng Mercon is balancing sweetness, acidity, saltiness, and heat. Taste frequently and adjust seasonings accordingly.
• Cooking the offal: Avoid overcooking the gizzards and liver; they should be tender but not rubbery.

Nutritional Information

Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.

Tips and Tricks

• Extra heat: For additional spiciness, add more bird’s eye chilies or a splash of chili oil at the end.
• Enhanced flavor: Toast the spices slightly before blending to deepen aroma and complexity.
• Make ahead: Prepare the spice paste and tamarind water in advance for quicker assembly.
• Consistency control: Adjust water and soy sauce to achieve your desired saucy or dry texture.

Add-ons

• Fresh chopped scallions or cilantro for garnish
• Fried shallots for added crunch
• A splash of lime juice for extra tang
• Additional vegetables like sliced bell peppers or green beans for variation

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian-style sambal or chili sauce
• Fried or steamed vegetables such as bok choy or spinach
• Kerupuk (crackers) for added texture

Improvements

• Incorporate lemongrass in the spice paste for a citrusy aroma
• Use homemade tamarind paste instead of water for a richer, more authentic flavor
• Experiment with adding coconut milk for a creamier variation
• Slow-cook the offal before stir-frying for enhanced tenderness

Save and Store

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water to revive the sauce. For longer storage, freeze in portions for up to 1 month. To reheat, thaw in the fridge overnight and warm thoroughly before serving.

FAQ

Can I substitute chicken offal with other proteins?

Yes, you can replace gizzards and liver with tofu, tempeh, or other vegetables like mushrooms or eggplant for a vegetarian version. For additional protein, shrimp or chicken breast slices can also be used.

How spicy is this dish?

The heat level depends on the number of bird’s eye chilies used. Adjust according to your spice tolerance by reducing or increasing the chilies. Deseeding chilies also helps control the spiciness.

Is this dish gluten-free?

Traditional soy sauce contains gluten. For a gluten-free version, use gluten-free soy sauce or coconut aminos. Always verify ingredient labels.

Conclusion

In conclusion, Spicy Stir-Fry Chicken Gizzards, Liver, and Tempeh offers a vibrant, bold taste of Indonesian street cuisine, perfect for spice lovers seeking an authentic, hearty meal. The combination of crispy tempeh and tender offal coated in a fiery, tangy sauce embodies Indonesian culinary craftsmanship—rich in flavor, texture, and cultural heritage. With careful preparation and seasoning adjustments, this dish can be adapted to suit various palates while maintaining its traditional authenticity. Whether served as a main course or part of a larger Indonesian feast, it promises to impress and satisfy. Remember, patience and attention to detail during the cooking process are the keys to unlocking the full depth of flavor in this fiery delight. Enjoy the process, embrace the spices, and indulge in a true taste of Indonesia, all brought to you by Love With Recipes!