Ayam Goreng Rica-Rica - Tomato & Chili Fried Chicken
Rica-rica is a famous spicy sauce used widely in Manado cuisine from the province of North Sulawesi in Indonesia. The first time I tried this sauce in a Manado …
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gram boneless skinless chicken thigh, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all purpose flour
- ½ tablespoon tapioca starch (or corn starch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 3 tablespoon oil
- 50 gram shallot, thinly sliced
- 4 cloves garlic, minced
- 1 lemongrass, bruised and knotted (optional)
- 2 Thai red bird eye chilies, seeded and sliced (*)
- 3 tomatoes, cubed
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 scallion, thinly sliced
- 2 kaffir lime leaves (optional)
Instructions
- 1
Fried chicken
- 2
Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
- 3
Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
- 4
Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
- 5
Rica-rica sauce
- 6
Heat oil over medium high heat in a wok or large frying pan. Sauté shallot, garlic, lemongrass (if using), and chilies until fragrant. About 3 minutes.
- 7
Add tomato cubes, season with salt and sugar. Stir until tomato starts to wilt.
- 8
Return fried chicken strips along with scallion and kaffir lime leaves (if using) to wok/frying pan. Gently toss until coated evenly.
- 9
Turn off heat, transfer to a serving plate, and serve immediately with steamed white rice.