Crispy Chicken Pecel Lele
Pan-fried chicken thighs with Indonesian peanut-chili sauce, served over crispy fried shallots and steamed rice. Bold, spicy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ⅓ cup creamy peanut butter
- 2 tbsp sambal oelek (chili paste)
- 1 whole lime (juiced)
- ½ cup fried shallots (crispy)
- 2 cups cooked jasmine rice
Instructions
- 1
Pat chicken thighs dry. Season both sides generously with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Sear chicken 5–6 minutes per side without moving until golden brown and cooked through.
- 4
Stir peanut butter, sambal oelek, lime juice, and 0.25 cup water in a bowl until smooth.
- 5
Pour sauce over chicken. Toss to coat, then simmer for 2 minutes until sauce coats the meat.
- 6
Plate rice, top with chicken and sauce, then scatter fried shallots over the top.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- spoon or tongs
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