Indonesian Fried Chicken with Hot Peanut Sauce

Crisp fried chicken with a spiced peanut sauce make a terrific combination in this Indonesian-inspired supper from Simon Rimmer
By Simon Rimmer
Indonesian Fried Chicken with Hot Peanut Sauce
  • Rating:
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 45 minutes plus at least 2 hrs marinating
  • Effort: easy


  • 6 shallots, finely chopped
  • 2.5 cm piece ginger, finely chopped
  • pinches turmeric
  • 2 bay leaves
  • 1 tsp dried red chilli flakes
  • 1.5 kg chicken, jointed
  • 30 g plain flour
  • vegetable oil, for frying
  • black pepper

For the peanut sauce

  • 100 ml vegetable oil
  • 225 g peanuts
  • 4 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 small red chilli, chopped
  • 1 tsp shrimp paste
  • pinch of chilli powder
  • 1 tsp brown sugar
  • 1 tbsp dark soy sauce
  • 400 ml water
  • 1 lemon, juice only


1. Mix the coconut water, shallot, ginger, turmeric, bay leaves and chilli flakes together, pour over the chicken and leave to marinate for 2-4 hours.

2. Put the chicken and the marinade in a saucepan, bring to the boil, then reduce the heat and simmer for 1 hour. Leave the chicken to cool in the liquid.

3. When the chicken has cooled, drain and dry on kitchen paper. Roll the chicken in flour.

4. Heat the oil in a frying pan and fry the chicken until golden brown.

5. For the sauce, heat 2 tablespoons of the oil in a saucepan and fry the peanuts until golden. Transfer to a food processor and blend until smooth.

6. In the same pan, fry the shallot, garlic, chilli and shrimp paste together for a few seconds.

7. Add the chilli powder, sugar, soy and water, and bring to the boil.

8. Stir in the nuts and simmer for 8-10 minutes, until thickened. Add the lemon juice and season to taste. Serve immediately with the chicken.

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