Sweet and Spicy Soy Sauce Chicken
Ingredients
- 1 whole chicken (maximum 2 kg)
- 1 lime
- Salt to taste
- 1/2 to 1 onion, sliced
- 1 stalk green onion, sliced
- 3 curly red chilies, sliced diagonally (optional)
- 1/4 teaspoon ground pepper and nutmeg powder (to taste)
- 1 teaspoon sugar
- 100 ml water
- 7-8 tablespoons sweet soy sauce (e.g., Bango brand)
- 1 tablespoon salty soy sauce
- 3 tablespoons sweet spicy sambal
- 2 tablespoons tomato sauce
- 1.5-2 cm ginger, thinly sliced
- 3-4 kaffir lime leaves, remove vein
- Tamarind extract from 1 small packet tamarind dissolved in water
- Salt if needed, to taste
Ground spices
- 3-4 cloves garlic
- 5 shallots
- 6 curly red chilies
- Salt to taste
Preparation
Rub the cut and cleaned chicken with lime and salt and let it marinate for 30 minutes to 1 hour in the refrigerator
Fry the chicken until not too dry, then set aside
Sauté the ground spices with kaffir lime leaves and ginger until fragrant, add onion, sliced chilies, and green onion (reserve some for garnish), then add pepper, nutmeg, and sugar and mix well
Add tomato sauce, sweet spicy sambal, sweet soy sauce, salty soy sauce, and tamarind water and mix well
Add water, mix well, let it simmer until slightly thickened, taste and adjust seasoning, then add the chicken
Cook until the sauce is absorbed and thickened, sprinkle with the remaining onion, green onion, and chilies if used, mix well, taste again, and serve
Tips
If not using chilies in the ground spices, chop garlic and shallots finely or coarsely, or grind them
If using regular ABC sambal that's not sweet and spicy, use 2 tablespoons and increase tomato sauce to 3 tablespoons
