Ayam Dabu-Dabu - Pan-Fried Chicken with Spicy Tomato Salsa
Try this yummy, fresh, and spicy tomato salsa with shallots, bird-eye chilies, and lime from Manado. Pair with golden crispy pan-fried chicken, or grilled seafood.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Roma tomatoes (Note 1)
- 100 gram shallots
- 8-10 bird-eye chilies
- 1 lime (Note 2)
- 1/2 teaspoon salt
- 1/4 cup cilantro, chopped (optional)
- a pair of chicken breasts, cut each into two halves
- salt
- pepper
- all-purpose flour
- 2 tablespoon olive oil
Instructions
- 1
Dabu-Dabu Sauce
- 2
Wash and dry tomatoes and lime, peel shallots and remove stems from bird-eye chilies. Cut tomatoes and shallots into dices, and cut chilies into thin slices..
- 3
Place tomatoes, shallots, and chilies in a mixing bowl, along with the lime zest, lime juice, and salt. Stir to mix, cover the bowl, and chill in the fridge.
- 4
If you are going to add cilantro to your salsa, add them right before serving so the leaves stay as fresh as possible and won’t wilt too much.
- 5
Pan-Fried Chicken Breasts
- 6
Sprinkle each side of the chicken breasts with salt and pepper. Lightly dust the chicken with all-purpose flour, and shake off excess all-purpose flour to get a crispy crust.
- 7
Heat olive oil in a frying pan over medium-high heat. Add chicken breasts to the hot pan. Cook each side until golden brown, about 2 minutes per side. Transfer cooked chicken breasts to a plate.
- 8
Rest pan-fried chicken breasts for 10 minutes, then cut into thin strips.
- 9
To serve
- 10
Arrange chicken strips on a serving platter and serve with chilled dabu-dabu sauce.