Sabung Ayam Recipe

Trim and cut

Trim excess fat from the chicken thighs and cut into bite-sized pieces (about 1 to 1 1/2-inch cubes). Pat dry with paper towels.

In a mixing bowl combine minced garlic, grated ginger, soy sauce, fish sauce, brown sugar, lime juice, 1 tbsp vegetable oil, ground white pepper and 1/2 tsp salt. Stir until sugar begins to dissolve.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 3 hours. Remove chicken from fridge 15 minutes before cooking to come toward room temperature.

Make the coating: In a shallow bowl whisk together all-purpose flour, cornstarch and baking powder. In a separate small bowl whisk the beaten egg with cold water, then pour the egg mixture into the flour mixture and stir briefly — you want a slightly thick batter that clings to the chicken but is not runny. If it's too thick add a teaspoon of cold water; if too thin add a little more flour.

Heat oil in a medium heavy-bottomed skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles immediately on contact.

Working in batches to avoid crowding, remove marinated chicken from the fridge, let excess marinade drip off, then dredge each piece in the batter so it is evenly coated. Carefully lower pieces into hot oil and fry until golden brown and crisp, about 4–6 minutes per batch depending on size. Cook until internal temperature reaches 165°F (74°C).

Use a slotted spoon to transfer fried chicken to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining chicken.

In a small saucepan over medium heat, add 1 tbsp oil (reserved or extra) and sauté the finely chopped shallot until translucent, about 2 minutes.

Add the sliced red chili and cook 30 seconds more. Stir in tamarind paste, 1/4 cup water, palm sugar (or brown sugar), soy sauce and rice vinegar. Bring to a gentle simmer, stirring until sugar dissolves.

Taste and adjust: if the sauce is too tart add a little more sugar; if too sweet add a splash more vinegar or a squeeze of lime. Once balanced, stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens to a glossy coating consistency. Remove from heat.

If you prefer a smoother sauce, strain through a fine-mesh sieve to remove shallot bits, then return to pan and keep warm.

Place the fried chicken in a large mixing bowl. Pour the warm sweet-spicy tamarind sauce over the chicken and toss gently until all pieces are evenly coated. Work quickly so the coating stays crisp but gets a thin glossy glaze.

Transfer to a serving platter. Sprinkle with sliced scallions, cilantro leaves and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

Serve hot as an appetizer or with steamed rice as a main. Leftovers will lose crispness — reheat in a 375°F (190°C) oven for 8–10 minutes if needed.