Crispy Taliwang Chicken
Indonesian fried chicken coated in a tangy-spicy sweet-soy glaze with crispy edges and tender flesh. Weeknight dinner that tastes restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 4 tbsp soy sauce
- 2 tbsp white vinegar
- 2 tbsp sambal oelek (or chili paste)
- 2 tbsp palm sugar (or brown sugar)
- 4 cloves garlic cloves, minced
- ½ cup all-purpose flour
Instructions
- 1
Pat chicken dry and season with salt and pepper. Coat lightly in flour, shaking off excess.
- 2
Heat oil in a large skillet over medium-high heat until shimmer appears, about 2 minutes.
- 3
Pan-fry chicken 5–6 minutes per side until golden brown and cooked through. Transfer to a plate.
- 4
In the same skillet, stir garlic 30 seconds until fragrant, then add soy sauce, vinegar, sambal, and sugar.
- 5
Simmer 2 minutes until sauce thickens slightly and smells tangy-sweet. Return chicken to coat in glaze.
- 6
Toss chicken until edges caramelize and glaze clings, about 1 minute. Serve hot.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon
- tongs
- plate
- shallow dish or bowl for flouring
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