Ayam Goreng Sambal Ijo

2010 May 20
by linda

I went to Paddish Market to buy some continental herbs including chilli. These are essential items in my fridge. I always pureed them and kept them in glass bottles, so they are always ready to be used for convenience. Well, I was going to buy red long chillies and to my surprised green long chillies were half the price of the red one. So, I bought half kg of each chillies. I have been wanting to cook the fried chicken in green chilli sauce for a long time instead of the red one, but I worried that my husband would dislike them. He is a bit picky in sambal chilli and I don’t think he like the fried chicken in red chillies that much. To my surprised, he loves the green chillies version so much that I cooked them twice in a week.

Ayam Goreng Sambal Ijo


  • 1 whole chicken (about 1.6-1.8 kg), cut into small bites about 20 pcs
  • 2 tbsp lime juice to marinate
  • 1 1/2 tsp salt to marinate
  • 250 gr green long chilli, puree
  • 1 /2 tbsp garlic puree
  • 3/4 tsp salt or to taste
  • 1 tbsp vinegar or to taste
  • 1/2 tbsp tomato sauce
  • 1 1/2 tbsp sugar or to taste
  • oil for deep frying and stir frying


  1. Marinate the chicken pieces with lime juice and salt for about 15-20 minutes. Deep fried the chicken until cook.
  2. Heat generous amount of oil in the wok. Add in garlic and stir until the fragrance comes out.
  3. Add in chilli puree and let it simmer under low medium heat for 5 minutes or until the oil bubbles start to reduce.
  4. Add salt, vinegar and tomato sauce, stir it to mix evenly.
  5. Add sugar and taste to adjust the flavour.
  6. When the taste is right, add the deep fried chicken. Stir to coat evenly.

Preparation time (duration): 90

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!

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