Thai Oyster Chicken

Ingredients

• 1 kg Chicken (cut into pieces)
• Salt (a pinch for seasoning)
• 6 tbsp Oyster Sauce (divided (5-6 tbsp for marinade, 1 tbsp for sauce))
• 1 tbsp Spicy Sweet Soy Sauce (Kicap manis pedas)
• 1 tbsp Cooking Oil (for marinade)
• 5 Garlic (cloves)
• 6 Bird's Eye Chilies (cili padi)
• 2 tbsp Fish Sauce (sos ikan)
• 3 tbsp Sugar
• 4 Lime (limau nipis, juiced)
• Coriander (fresh cilantro, chopped)

Steps

1. 1

   Prepare the dipping sauce by pounding 5 cloves of garlic and 6 bird's eye chilies together using a mortar and pestle until crushed.

2. 2

   Transfer the pounded garlic and chilies to a bowl. Add 1 tablespoon of oyster sauce, 2 tablespoons of fish sauce, and 3 tablespoons of sugar.

3. 3

   Squeeze the juice of 3 to 4 limes into the bowl and add chopped coriander leaves. Mix well and set the sauce aside.

4. 4

   In a separate large bowl, season the chicken pieces with a little bit of salt.

5. 5

   Add 5 to 6 tablespoons of oyster sauce, 1 tablespoon of spicy sweet soy sauce (kicap manis pedas), and a little bit of cooking oil to the chicken.

6. 6

   Mix the chicken thoroughly until every piece is well-coated with the marinade.

7. 7

   Place the marinated chicken in an air fryer. Cook at 200°C (400°F) for 20 minutes until the skin is crispy and the meat is cooked through.

8. 8

   Serve the hot roasted chicken with the prepared Thai dipping sauce and white rice.

Notes

The author emphasizes using Masuri brand oyster sauce and spicy sweet soy sauce. The sauce is versatile and can be kept for other meals.

Nutrition per serving

• main
• chicken
• Thai-inspired
• air fryer
• Ramadan
• spicy