Ingredients:
- 500g chicken wings or drumsticks
*Note: I personally like wingettes and drumettes more! - 1 cup of lime juice (optional)
- Salt and pepper to season
- Vegetable oil for deep frying
- Sambal Sambal's own Rica Rica!
Instructions:
Frying the chicken:
-
Step 1 is optional!
Pre-marinate the raw chicken by adding lime juice. Stir, then let it sit for 10 minutes. Drain the lime juice off. - Season the chicken with salt and pepper.
- In a deep skillet or Dutch oven, pour enough vegetable oil to completely cover the chicken pieces. Alternatively, you can shallow fry.
-
Heat the vegetable oil to approximately 180°C.
Don't have a thermometer? Dip a wooden spoon in the oil; if bubbles begin forming around it, then the oil is at the right temperature. -
Add the chicken pieces in one at a time. Fry until they turn golden brown and crispy, flipping them halfway through.
Can't tell if they have fully cooked through? Take the thickest piece out and cut through the thickest part of the meat. Place back in the oil and keep cooking if it's still raw. - Remove the chicken pieces one by one. Drain them on paper towels or on a wire rack.
Frying Sambal Rica Rica:
- Warm up a pan on low-medium heat.
- Once ready, place a tablespoon (or more) of Sambal Rica Rica onto the pan.
- Toss and fry until fragrant. This is approximately 1-2 minutes if the sambal is unrefrigerated, or 2-5 minutes if refrigerated.
Putting it together:
- Mix the fried chicken and Sambal Rica Rica together. There is no wrong way to do this!
- Serve and enjoy. We recommend eating this with hot steamed rice, mie goreng, hot chips, or potato wedges.