Ayam Goreng Nasi Kuning — Crispy Chicken with Rice & Sambal
Crispy fried chicken with turmeric rice, fried tofu & tempeh, bean sprouts, and fiery sambal. A complete Indonesian dinner plate ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs or breasts, cut into 2-inch pieces
- 3 tbsp sambal oelek or chili paste
- 1 tsp turmeric powder
- ½ lb firm tofu block, pressed and cubed
- ½ lb tempeh block, cut into strips
- 1.5 cups fresh bean sprouts
- 2 cups steamed white rice, warm
- ½ cup neutral oil (vegetable or coconut) for frying
Instructions
- 1
Pat chicken dry with paper towels. Toss with 2 tbsp sambal, turmeric, salt, and pepper.
- 2
Heat oil in a large skillet over medium-high until shimmering. Working in batches, sear chicken 3-4 minutes per side until golden and cooked through.
- 3
Transfer chicken to a plate. Add tofu and tempeh to the same oil; fry until golden, 2-3 minutes per side.
- 4
In the same skillet, quickly wilt bean sprouts over medium heat, 30 seconds, then transfer to a plate.
- 5
Divide rice between two plates. Arrange chicken, tofu, tempeh, and sprouts on top.
- 6
Drizzle remaining 1 tbsp sambal over the plate. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- tongs or spatula
- cutting board and knife
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