Ayam Masak Kicap & Ayam Masak Berlada (Smart Cooking – Two Dishes from One Base)

Steps

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1. 1
   Roughly chop large red chilies, shallots, garlic cloves, ginger and rehydrated dried chilies. Pulse in a food processor to a coarse paste with texture — do not blend until completely smooth. This is your basic sambal base.
   ▶ ≈1:22
2. 2
   Divide the basic sambal paste in half — one portion for Soy Sauce Chicken, one for Sambal Chili Chicken.
   ▶ ≈2:15
3. 3
   Prepare the chicken — 1/2 chicken per dish. Cut into preferred-sized pieces. Coat evenly with turmeric powder and salt, mixing well. Let rest briefly to allow flavours to penetrate.
   ▶ ≈2:27
4. 4
   Heat oil in a wok or large pan. Fry the seasoned chicken until golden and skin is crispy on both sides. Drain the used oil for cooking both dishes — reserve approximately 1/2 cup of this oil.
   ▶ ≈2:52
5. 5
   Make Sambal Chili Chicken: Keep about 2 tbsp of the reserved fried chicken oil in the wok. Add half of the basic sambal paste and fry until fragrant.
   ▶ ≈3:25
6. 6
   Stir in oyster sauce, brown sugar, seasoning powder and a little tamarind juice. Add kaffir lime leaves. Cook over medium-low heat, stirring frequently, until the sambal becomes thick and glossy.
   ▶ ≈3:45
7. 7
   Add the fried turmeric-coated chicken and toss until all pieces are evenly coated. Simmer briefly over low heat to infuse flavours. Stir gently to avoid drying out.
   ▶ ≈4:24
8. 8
   Scatter sliced yellow onion over top and stir until softened. If the sauce is too dry, add a little water to adjust consistency. Turn off heat and serve hot.
   ▶ ≈4:42
9. 9
   Make Soy Sauce Chicken: Pour the reserved fried chicken oil back into the wok. Add the remaining half of basic sambal paste and curry leaves. Fry over medium-low heat until fragrant.
   ▶ ≈5:01
10. 10
    Stir in oyster sauce, brown sugar, seasoning powder and tamarind juice. Mix well.
    ▶ ≈5:27
11. 11
    Add the remaining fried turmeric-coated chicken and toss until evenly coated. Pour in sweet soy sauce and caramel soy sauce for colour and flavour. Add a little water if the sauce seems too thick.
    ▶ ≈5:51
12. 12
    Finish by adding a knob of butter (or margarine). Stir until melted, creating a glossy, rich sauce with chicken fully infused with flavour.
    ▶ ≈6:21
13. 13
    Scatter sliced yellow onion and red chilli slivers over top for garnish. Stir gently for a moment to soften the onion, then remove from heat and serve.
    ▶ ≈6:45
14. 14
    Serving suggestion: Serve both dishes together with steamed white rice, eggs, and fresh vegetables. The two distinct flavours will delight the whole family.
    ▶ ≈7:11
15. 15
    Key tips: Stir-fry the sambal until the oil separates and rises to the top; maintain medium or medium-low heat; let the finished dish rest briefly before serving so flavours fully meld together — this ensures deeper, more delicious taste.
    ▶ ≈7:35