Pecel Ayam (Indonesian Style Fried Chicken Salad with Chili Sauce) Recipe

Indonesia Easy Chicken Recipes

Pecel Ayam recipe is Indonesian style chicken salad which is normally eaten with a dip or sauce make from chilies called 'sambal'. This simple and easy to prepare dish is a favorite dish among the Indonesian. For more variety in the Pecel Ayam recipe or Indonesian style fried chicken salad, you can add your favorite vegetables such as carrot, broccoli or cauliflower to the salad. This salad can be eaten on its own or with white steam rice.

Ingredients 1 :

  • ½ Chicken (1 lb / 0.5 kg), cut into pieces
  • 4 pieces candlenuts
  • 2 teaspoons coriander powder
  • ½" fresh turmeric
  • ½ teaspoon salt or to taste
  • Oil for frying the chicken

Ingredients 2 :
(for making the chili sauce or 'sambal')

  • 5 big red chilies, cut and remove seeds
  • 5 pieces, cut and remove seeds (use more or less according to your hotness preference)
  • 5 pieces shallots, remove skin
  • 2 red tomatoes
  • 1 teaspoon shrimp paste (use more or less according to your liking)
  • 1 tablespoon sugar or to taste
  • ½ teaspoon salt or to taste
  • 2 tablespoon of cooking oil

Ingredients 3 :
(vegetables for the salad)

  • ½ cup sliced cucumber
  • ½ cup long beans, cut into 1" length
  • ½ cup lady fingers, cut into 2" length
  • ½ cup cabbage
  • ½ packet of tempeh (fermented soybeans patty), cut into 1/2 inch cubes (optional)

Cooking Instructions :

  1. To prepare the sambal or chili dip, cut the ingredients into smaller pieces and sauté until limp except the sugar and salt.
  2. Remove from the wok and drain off excess oil. Put the ingredients into a blender or grinder; add salt and sugar to taste and grind until become a paste. Remove and set aside.
  3. To prepare the chicken, grind the candlenuts, coriander and turmeric into a paste and marinade the chicken pieces with it for about 30 minutes. Add salt to taste.
  4. Heat oil in a wok and deep fry the chicken until golden brown. Remove and drain excess oil.
  5. To prepare the tempeh, simmer it in a pot about 10 to 15 minutes. Remove from the pot and drain excess water before frying the tempeh in oil for 5 minutes, stirring frequently. Remove and drain excess oil.
  6. Blanch the cabbage, long beans and lady fingers.
  7. To serve, arrange the vegetables on a serving plate together with the fried chicken and the sambal sauce.

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