Crispy Ayam Goreng with Rice, Tofu & Sambal
Golden-fried chicken thighs paired with crispy tofu, steamed rice, and fiery sambal ijo. Everything cooks on one sheet pan in under 25 minutes for an Instagram-ready Indonesian dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 52g
Ingredients
- 4 pieces (about 1 lb) boneless chicken thighs, skin on
- 8 oz firm tofu, pressed
- ½ cup neutral oil (for frying)
- 1 cup white rice, uncooked
- 1.5 cups water (for rice)
- ¼ cup sambal ijo (green chili paste)
- 1 whole English cucumber, sliced
Instructions
- 1
Start rice in a small pot with 1.5 cups water. Bring to a boil, then cover and reduce to low heat.
- 2
Pat chicken thighs dry. Season generously on both sides with salt and black pepper.
- 3
Heat 0.5 cup oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Add chicken skin-side down. Sear without moving for 4 minutes until skin is deeply golden and crisp.
- 5
Flip chicken and cook 3 more minutes. Transfer to a plate. Add tofu cubes to same skillet.
- 6
Fry tofu 2 minutes per side until golden edges form. Return chicken to skillet to warm through.
- 7
Plate rice, arrange chicken and tofu alongside. Add cucumber slices and a dollop of sambal ijo.
Tools you’ll need
- 12-inch skillet
- small pot with lid
- cutting board
- knife
- paper towels
- tongs
- wooden spoon
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