Crispy Fried Chicken with Palm Sugar Sauce
Indonesian-style crispy fried chicken wings coated in flour and deep-fried, then tossed in a savory-sweet palm sugar sauce with garlic, red chili, oyster sauce, and lemon juice. The sauce thickens with cornstarch slurry for a glossy finish that clings to the chicken.
Ingredients
- 9 oz chicken wingschicken drumsticks1:1protein
similar cooking time
- salt, to taste
- 1 clove garlic, minced
- ¼ tsp ground black pepper
- ¼ tsp mushroom stock powder
- 3 tbsp all-purpose flour
- vegetable oil, for frying
- 2 clove garlic, chopped
- 1 whole red chili, large, sliced
- 7 tbsp water
- 1 tbsp palm sugar
- 1 tbsp oyster sauce
- 1 tsp cornstarch, mixed with water
- 1 tbsp lemon juice, freshly squeezed
Instructions
- 1
Marinate chicken wings with garlic, pepper, salt, and mushroom stock for at least 30 minutes.
- 2
Coat chicken with flour and deep-fry until crispy.
- 3
Stir-fry chopped garlic until fragrant, then add sliced red chili.
- 4
Pour in water and season with oyster sauce, salt, and palm sugar. Stir until combined.
- 5
Add cornstarch slurry and stir until thickened.
- 6
Add fried chicken, pour in lemon juice, and stir until evenly coated.
Tips
Marinate for longer than 30 minutes for deeper flavor penetration.
Ensure oil is hot enough before frying to achieve crispy exterior.
Dissolve cornstarch in water before adding to prevent lumps in sauce.
Good to Know
Refrigerate in airtight container for up to 3 days. Reheat in oven to restore crispness.
Marinate chicken up to 12 hours in advance. Prepare sauce base without cornstarch, add slurry when reheating.
Over steamed rice with fresh vegetables or as appetizer.
Common Mistakes
Do not skip marination to avoid bland chicken.
Do not add cornstarch directly to hot sauce to avoid lumping.
Do not overcook sauce or coating will separate from chicken.
Substitutions
similar cooking time