Crispy Sambal Chicken with Rice & Noodles
Golden fried chicken thighs glazed with fiery sambal, served over steamed rice with crispy fried noodles and fresh cucumber-tomato sides. Real Indonesian comfort on a single plate in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 612
- Protein
- 42g
Ingredients
- 1.2 lb chicken thighs, boneless & skinless
- 3 tbsp sambal oelek (chili paste)
- 1 whole lime (juiced)
- 2 tbsp soy sauce
- ½ cup all-purpose flour
- 2 cups steamed white rice (cooked)
- 1 cup fried chow mein noodles (pre-fried or crispy fried onions as substitute)
- 1.5 cups cucumber, sliced + tomato, sliced
Instructions
- 1
Pat chicken thighs dry with paper towels. Toss with 1 tbsp sambal, 1 tbsp lime juice, and 1 tbsp soy sauce.
- 2
Spread flour on a plate. Coat each thigh lightly, shaking off excess.
- 3
Heat 3 tbsp oil in a 12-inch skillet over medium-high until it shimmers. Lay chicken in without crowding.
- 4
Pan-fry 5–6 minutes per side until edges are deep golden and internal temp hits 165°F. Transfer to a plate.
- 5
Stir remaining 2 tbsp sambal, 1 tbsp soy sauce, and 1 tbsp lime juice in the hot skillet off heat until glossy.
- 6
Toss chicken in the sambal glaze. Serve over rice alongside crispy noodles, cucumber, and tomato.
Tools you’ll need
- 12-inch skillet
- paper towels
- plate
- tongs
- meat thermometer
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