Boneless Chicken W Malaysian Sauce Recipe

1. Prepare chicken

Trim excess fat from chicken thighs and cut into 1-inch bite-sized pieces. Pat dry with paper towels.

2. In a medium bowl combine 1 tbs soy sauce, 1 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken pieces and toss to coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

3. Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and let it shimmer. Add marinated chicken in a single layer and sear without crowding (cook in two batches if necessary) until golden and cooked through, about 3–4 minutes per side depending on piece size. Remove chicken to a plate and reserve any browned bits in the pan.

4. Prep aromatics: peel and roughly chop 1 shallot, 3 garlic cloves, and slice the white part of 1 stalk lemongrass into small pieces. Peel and grate 1 tbs fresh ginger. If using bird's eye chili, slice thinly (remove seeds for less heat).

5. Make a quick paste: place chopped shallot, garlic, ginger, sliced chili and lemongrass into a small food processor or use a mortar and pestle. Pulse until a coarse paste forms. Alternatively mince finely with a knife.

6. Heat the same skillet over medium heat and add 1 tsp neutral oil. Add the aromatics paste and sauté, stirring constantly, until fragrant and softened, about 1–2 minutes, scraping up browned bits from the chicken.

7. Add 1 tsp tamarind paste, 1 tbs palm sugar, 1 tbs soy sauce, 1 tbs light soy sauce, and 1 tbs kecap manis to the pan. Stir to dissolve the sugar and combine with the aromatics.

8. Pour in 1/4 cup water and 1/4 cup chicken stock, bring the mixture to a gentle simmer. Taste and adjust: add 1/2 tsp fish sauce for umami and 1 tbs lime juice for brightness. Simmer 2 minutes to meld flavors.

9. To thicken, mix 1 tsp tapioca starch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1 minute until the sauce thickens and becomes glossy.

10. Return the cooked chicken (and any accumulated juices) to the skillet. Toss to coat evenly in the Malaysian sauce and warm through, about 1–2 minutes. If sauce becomes too thick, add up to 1–2 tbs water to reach desired consistency.

11. Finish and serve: transfer the sauced chicken to a serving plate. Sprinkle 2 tbs chopped cilantro, 2 tbsp sliced scallions and 1 tsp toasted sesame seeds over the top. Serve with lime wedges on the side for squeezing over.

12. Suggested serving: serve immediately with steamed jasmine rice or coconut rice and a simple cucumber salad for a complete meal.