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Sambal Chicken

6 servings

Easy 15 minutes



For the recipe Sambal Chicken

For Fried Chicken:

1 box Dr. Oetker Nona Kentucky Flour Original
1 Egg (Large)
3 Chicken Wings
3 Chicken Drumettes

For Sambal:

15 Dried Chilli
5 Small Onions
6 cloves Garlic
3 cm Ginger
3 Sticks Lemongrass
30 Curry Leaves
1 tbsp Dark Soy Sauce (Thick)
2 tbsp Sugar
1 tbsp Lime Juice
A pinch of Salt & Pepper




Clean and drain excess water of chicken wings & drumettes.


Place dried chilli, small onions, garlic and ginger in the blender, pour enough water to cover the ingredients. Blend until paste formed.


Preheat cooking oil to 180˚C in a wok.


Dip chicken with whipped egg, then coat with Dr. Oetker Nona Kentucky Original flour and fry until golden brown. Remove chicken and set aside.


Heat up the 2 tablespoon of oil in a pan, add in lemongrass and curry leaves, fry over medium heat until fragrant.


Add in sambal paste and saute until fragrant and the paste thickens.


Pour in lime juice and let the paste simmers. Add in sugar, dark soy sauce, salt and peppers to taste.


Coat the fried chicken with sambal paste.