Ayam Belengas Viral | Glossy Rich Sauce, Crispy & Juicy Chicken

Steps

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1. 1
   Prepare the chicken: Cut the chicken into small pieces. Season with salt, turmeric powder, cornstarch and chicken seasoning powder, stirring until all pieces are evenly coated. Marinate for 15–20 minutes (or fry immediately if preferred).
   ▶ ≈2:09
2. 2
   Prepare the ingredients: Slice garlic and ginger thinly. Cut onion into half-moon shape. Peel and slice carrot thin. Cut long beans lengthwise. Halve the bird's eye chillies. Slice spring onion into 1-inch pieces.
   ▶ ≈1:07
3. 3
   Heat oil and fry the chicken: Heat the cooking oil in a wok to proper temperature. Add the marinated chicken pieces without overcrowding the wok. Fry over medium heat until golden and crispy outside while cooked through.
   ▶ ≈3:03
4. 4
   Drain and rest: Remove the fried chicken and drain off excess oil. Let it cool to become crispier.
   ▶ ≈3:37
5. 5
   Prepare the sauce base: Leave about one ladle of oil in the wok and stir-fry the sliced garlic and ginger until fragrant, being careful not to burn.
   ▶ ≈3:55
6. 6
   Return the chicken: Add the fried chicken back to the wok and toss briefly to coat with the aromatic base.
   ▶ ≈4:13
7. 7
   Add the sauce: Pour in oyster sauce, chilli sauce, tomato sauce and thick sweet soy sauce. Stir well until the chicken is evenly coated, and the sauce becomes darker and glossy.
   ▶ ≈4:24
8. 8
   Add vegetables: Stir in the carrot and long beans. If the sauce is too thick, add a little water to help it coat evenly. Continue stirring until the vegetables are slightly wilted.
   ▶ ≈4:55
9. 9
   Final ingredients: Add the prepared bird's eye chillies and onion slices, tossing gently to maintain some texture and crispness.
   ▶ ≈5:14
10. 10
    Finish and serve: Sprinkle with spring onion before turning off the heat for aroma and presentation. Serve immediately while hot.
    ▶ ≈5:34