Ayam Goreng Sambal Ijo

Crispy fried chicken is smothered in Sambal Ijo, a fragrant green chili sambal made from green chilies, green tomatoes, and shallots, fried until soft and richly flavored. This Padang-style dish balances the crunch of the fried chicken with the tangy, savory heat of the sambal, and it’s served here with steamed rice and a fresh salad of lettuce, cucumber, and tomato for a well-rounded plate.

The chicken and sambal can both be made ahead, so this dish comes together quickly when you’re ready to eat. Spooning the warm sambal over freshly fried chicken keeps the coating crisp while still soaking up plenty of flavor.

For years I assumed sambal only came in shades of red, so the first time a friend from Padang served me sambal ijo, I remember eyeing it a little suspiciously before I’d even taken a bite. One taste in, and I couldn’t stop thinking about how different that tangy, almost grassy heat was from anything I’d made before. I went home and tried to recreate it from memory more times than I’d like to admit before I got the balance of green tomato and chili right. These days I actually reach for this one over the red version more often than not.

Bahan-bahan

For the Fried Chicken

• 2 bone-in chicken pieces (thigh or breast)
• 2 cloves garlic, minced
• 1-inch (2.5 cm) piece ginger, grated
• 1 tsp ground turmeric
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup water
• Oil, for frying

For the Sambal Ijo

• 10 large green chilies
• 4 green bird’s eye chilies (adjust to taste)
• 2 green tomatoes (or tomatillos)
• 6 shallots
• 2 cloves garlic
• 2 tbsp cooking oil
• ½ sdt garam
• ¼ tsp sugar

Untuk Penyajian

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping the rice
• A few leaves of lettuce
• Cucumber slices
• 1 tomato, sliced

Substitusi Mudah

• Chicken: Boneless chicken thighs can be used for quicker frying; adjust the cook time accordingly.
• Green tomatoes: If unavailable, tomatillos are a close substitute in both tartness and color.
• Green bird’s eye chilies: Reduce the amount for a milder sambal without changing the color much.

Instruksi Memasak Langkah demi Langkah

1. Poach the chicken. In a pot, combine the chicken with the garlic, ginger, turmeric, salt, black pepper, and water. Bring to a simmer and cook for 15–20 minutes, until the chicken is cooked through. Remove and let cool slightly, then pat dry.

2. Fry the chicken. Heat oil in a deep pan to 350°F (175°C). Fry the chicken for 5–7 minutes, turning occasionally, until deeply golden and crisp. Drain on paper towels.

3. Blanch the chilies and tomatoes. Bring a small pot of water to a boil. Blanch the green chilies, bird’s eye chilies, and green tomatoes for 3–4 minutes to soften, then drain.

4. Make the sambal paste. Blend or coarsely pound the blanched chilies and tomatoes with the shallots and garlic until you have a chunky paste.

5. Fry the sambal. Heat the cooking oil in a pan over medium heat. Add the sambal paste and fry for 8–10 minutes, stirring occasionally, until softened and fragrant. Season with salt and sugar.

6. Assemble the plate. Place the fried chicken on a serving plate and spoon the warm sambal ijo generously over the top.

7. Serve. Arrange the lettuce, cucumber, and tomato alongside the chicken. Serve with steamed rice topped with crispy fried shallots.

Tips for the Best Ayam Goreng Sambal Ijo

• Poach before frying: Simmering the chicken first ensures it’s fully cooked through, so frying only needs to focus on getting the skin crisp and golden.
• Blanch the chilies: This step softens the chilies for easier blending and mellows their raw sharpness before frying.
• Fry the sambal until soft: The sambal should turn soft and slightly glossy, not remain raw and chunky — this develops its full flavor.
• Spoon sambal on just before serving: Adding the sambal right before eating helps the chicken stay crisp longer.

Penyimpanan & Pemanasan Ulang

Storage: Store the fried chicken and sambal ijo in separate airtight containers in the refrigerator to keep the chicken from softening.

How long does it last? Refrigerate within 2 hours of cooking and use within 3 days when stored at 40°F (4°C) or below.

Reheating: Reheat the chicken in an oven or air fryer to help re-crisp the skin; avoid microwaving, which will make it soggy. Warm the sambal separately in a pan or microwave, then spoon over the reheated chicken.

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Kartu Resep

Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 2 servings

Bahan-bahan

For the Fried Chicken

• 2 bone-in chicken pieces
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp ground turmeric
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup water
• Oil, for frying

For the Sambal Ijo

• 10 large green chilies
• 4 green bird’s eye chilies (optional)
• 2 green tomatoes
• 6 shallots
• 2 cloves garlic
• 2 tbsp cooking oil
• ½ sdt garam
• ¼ tsp sugar

Untuk Penyajian

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping
• Lettuce, cucumber, and tomato, for serving

Estimated Nutrition Information (Per Serving)

• Calories: ~470 kcal
• Protein: 28 g
• Carbohydrates: 42 g
• Fat: 22 g
• Fiber: 4 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.