Sambal Chicken Stir-Fry (Ayam Rica Rica)
A fiery Indonesian chicken stir-fry that showcases the authentic heat and complexity of traditional sambal oelek. This quick weeknight dinner brings the bold flavors of the Spice Islands to your kitchen in just 20 minutes.
Chef Yossie
Traditional Indonesian Recipe
Interactive Cooking Guide
Follow along step-by-step with time estimates and chef's tips for perfect results
Prepare all ingredients before cooking - mise en place is crucial for stir-frying. Cut chicken into uniform pieces for even cooking.
Equipment needed:
Chef's Tip:
Having everything ready before you start cooking is essential - stir-frying happens very quickly.
Heat coconut oil in a large wok or heavy-based pan over high heat until shimmering. Add chicken pieces and stir-fry for 4-5 minutes until golden and just cooked through. Remove and set aside.
Equipment needed:
Chef's Tip:
The oil should be very hot before adding chicken. You'll hear a strong sizzle when the chicken hits the pan.
Important:
Don't overcrowd the wok - cook in batches if necessary.
In the same wok, add garlic and shallots. Stir-fry for 30 seconds until fragrant, being careful not to burn.
Equipment needed:
Chef's Tip:
The garlic should sizzle immediately. If it doesn't, your wok isn't hot enough.
Important:
Garlic burns quickly at high heat - keep it moving.
Add sambal oelek and stir-fry for 1-2 minutes until very fragrant and the oil turns red. This 'blooming' process releases the essential oils and develops deep flavor.
Equipment needed:
Chef's Tip:
This step is crucial - the sambal should become very aromatic and the oil should turn a beautiful red color.
Add onion and bell peppers. Stir-fry for 3-4 minutes until vegetables are tender-crisp but still have bite.
Equipment needed:
Chef's Tip:
Vegetables should still have some crunch - they'll continue cooking slightly in the residual heat.
Return chicken to the wok along with both soy sauces and palm sugar. Stir-fry vigorously for 2-3 minutes until everything is well-coated and heated through.
Equipment needed:
Chef's Tip:
Toss everything together vigorously to ensure even coating of the sauce.
Remove from heat and stir in lime juice and spring onions. Taste and adjust seasoning - add more sambal for heat or soy sauce for saltiness.
Equipment needed:
Chef's Tip:
The lime juice brightens all the flavors. Always taste before serving - every batch of sambal can vary in heat.
Serve immediately over steamed jasmine rice, garnished with fresh coriander and cucumber slices. Provide extra sambal oelek on the side.
Equipment needed:
Chef's Tip:
The contrast of cool cucumber with hot spicy chicken is traditional and refreshing.
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About This Indonesian Classic
Ayam Rica Rica originates from North Sulawesi and represents one of Indonesia's most beloved spicy chicken dishes. Unlike Chinese-style stir-fries, this Indonesian version showcases the pure, intense heat of sambal oelek combined with aromatic vegetables and traditional seasonings.
The name "Rica Rica" refers to the spicy sambal-based sauce that coats the chicken. Traditionally made with local Minahasan chilies, our recipe uses authentic sambal oelek to deliver the same fiery heat and complex flavor that makes this dish so special throughout Indonesia.
Chef Yossie's Professional Tips
Authentic Technique
- • Use coconut oil for authentic Indonesian flavor
- • Bloom the sambal properly - this is crucial for deep flavor
- • Keep vegetables slightly crisp for authentic texture
- • Finish with fresh lime juice for brightness
Heat Management
- • Start with less sambal if you're heat-sensitive
- • Each batch of sambal can vary in intensity
- • Serve with cucumber to cool the palate
- • Provide extra sambal on the side for heat lovers
Traditional Indonesian Serving
In Indonesia, Ayam Rica Rica is traditionally served with steamed white rice, fresh cucumber slices, and keropok (prawn crackers). The cool cucumber provides essential relief from the heat, while the crunchy prawn crackers add textural contrast.
For an authentic Indonesian meal, serve this alongside gado-gado salad, sayur lodeh (vegetable curry), or our sambal fried rice. The combination creates a balanced meal with varying textures and complementary flavors.