Sambal Ayam is that one dish that screams Malaysian comfort food with a fiery twist! It is a classic Malaysian dish that combines tender chicken (ayam) with the fiery, aromatic kick of sambal, a chili-based paste that’s the heart of many Southeast Asian recipes.
You may have tried sambal if you’ve eaten Nasi Lemak. The sambal in this dish is typically made with a blend of fresh red chilies, shallots, garlic, belacan (shrimp paste), and sometimes a hint of tangy tamarind or lime for balance.
Tips for the Best Sambal Ayam
1. Use Bone-In Chicken
It adds depth to the dish as the bones release their flavor during cooking. If you’re short on time, boneless thighs work to. Just reduce the cooking time slightly.
2. Control the Spice
If you’re not a fan of intense heat, remove the membrane from the chilies or use fewer dried chilies to make the chilli boh.
3. Onion ringlets
Don’t skip adding onion ringlets. They make the dish aromatic with a hint of sweetness.
4. Let It Rest
Like many sambal-based dishes, Sambal Ayam will taste even better the next day as the flavors meld together.
What can I serve with Sambal Ayam?
Sambal Ayam pairs beautifully with steamed rice, but you can also serve it with Nasi Lemak, or even as a side dish in a larger Malaysian feast. Don’t forget the cucumber slices to balance the heat!
Can I make Sambal Ayam less spicy?
Absolutely! If you’re making your own chilli boh (chilli paste), reduce the number of chilies or swap out dried chilies for milder fresh ones. In this recipe, I used store bought ones.
So, you can also add some sugar or increase the amount of tamarind paste to tone down the heat. Tamarind brings a tangy, slightly sour kick that can counteract the intensity of the chilies, making the overall taste less aggressive on your palate.
Although not common with this recipe but a splash of coconut milk can also tone down the heat.
How do I store leftover Sambal Ayam?
Store it in an airtight container in the fridge for up to 3 days. It’s best to thaw it overnight. Then, reheat it gently on the stove with 1-3 tablespoons of water to loosen the sauce.
It freezes well too. Simply portion it out and freeze for up to a month.
Can I use store-bought sambal for Sambal Ayam?
Certainly! You can skip steps 2 to 5. Simply stir in the fried chicken into the store bough sambal. This helps to save a lot of time!
How can I make Cili Boh from scratch?
In Malaysia, this chili paste can be bought in the wet markets or even some supermarkets. If you’re living abroad, try making it yourself using this recipe. I promise you a fragrant chilli paste that would elevate your dish!
Can Sambal Ayam be made ahead of time?
You can marinate the chicken with salt and turmeric earlier. It helps to get rid of the poultry smell and provide better flavours too. Fry the chicken up to 2 days in advance.
The sambal can also be prepared ahead of time. All you need to do is to prepare steps 2 to 5 first, without adding the chicken. The finished sambal can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
How do I make Sambal Ayam less oily?
A lot of oil is needed to frying the chicken and preparing sambal. You may bake the marinated chicken pieces at 190°C (374°F) for 35 to 45 minutes.
As for the sambal, it’s best to let the sambal rest in a bowl and the excess oil will float to the surface. Use a spoon to carefully discard it.
Substitute of tamarind paste
Tamarind paste can be bought in Asian grocers. Otherwise, lime juice could work too. Simply replace with lime juice at a 1 to 1 ratio. The trick is to add the juice after the heat is turned off. Stir quickly and serve.
