Ayam Kicap Pedas (Spicy Soy Sauce Chicken)
30 Minutes
6 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1 pack of Sadia Chicken Thigh (slice into serving pieces)
- 1 tsp salt
- 1 tsp turmeric powder
- 3 large shallots
- 10 garlic cloves
- 3 stalks lemongrass (chopped)
- 1 thumb-sized piece of ginger
- 3 Tbsp cooking oil
- 2 Tbsp chilli paste
- 5 sprigs curry leaves
- 30ml oyster sauce
- 180ml sweet soy sauce
- 3 red chilli padi (lightly pounded)
METHOD
- Rub Sadia Chicken Thigh with salt and turmeric. Set aside for 15–20 minutes.
- Place the marinated chicken in the airfryer at 180°C for 15–20 minutes, flipping halfway through.
- Blend shallots, garlic, lemongrass, and ginger into a smooth paste.
- Heat oil in a large pan and sauté the blended paste with chilli paste, stirring constantly until fragrant and lightly bubbling. Add curry leaves, oyster sauce, and sweet soy sauce, and continue stirring to evenly incorporate them into the paste.
- Add the air-fried chicken and red chilli padi to the pan, tossing until evenly coated with the paste. Remove from heat and serve.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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