Sambal Chicken is a very flavourful chicken meat dish, juicy inside with a distinctive glutinous crunch on the outside served with a really pungent, sweet spicy hot and tangy sauce perfect with a freshly steamed rice.
- 1 kg chicken thighs, cut into bite sized sections
- freshly ground black pepper
- 3 egg whites
- 1 1/2 cup tapioca flour
- 2 tbsp bagoong
- 1/3 cup dried shrimp, ground to a powder
- 6 pcs shallots
- 6 cloves garlic
- 1 inch fresh ginger, sliced
- 6 pcs long red chilies
- 3 pcs bird eyes chilies
- 1 stalk lemongrass, white part
- 1 tbsp tamarind pulp
- 4 pcs tomatoes, cut in chunks
- 1 large onion, cut in chunks
- 3 tbsp tomato sauce
- 1/2 cup chicken stock
- 1 tbsp sugar
- Marinate chicken in salt, pepper and egg whites, set aside for 15 minutes.
- In a food processor combine and blend all sambal ingredients together until it becomes a fine paste. Set aside.
- Heat oil enough for deep frying in a large wok.
- Place tapioca flour on a plate, dip chicken into the tapioca flour to coat then deep fry chicken for 10 minutes or until cooked.
- Using the same wok set aside the oil leaving around 3 tablespoons. Add the sambal paste prepared earlier and saute until fragrant.
- Add the tomato sauce, sugar, onions and chicken stock, cook in high heat for 2 minutes.
- Add the fried chicken in together with the tomatoes, coat the chicken with the sauce. Add water if you want it to have more sauce bring to a boil then turn heat off and serve while hot.