Ayam Percik
“Discover the joy of making Ayam Percik at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Ayam Percik at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.
This Ayam Percik is a beloved Malaysian dish that brings comfort and satisfaction to any meal. Its flavors have been refined over time to create the perfect balance that keeps people coming back for more.
Cooking is more than just preparing food—it's an act of love, creativity, and connection. This recipe embodies that spirit, offering you a chance to create something special in your own kitchen.
📋 Ayam Percik
📝 Ingredients
- •6 Chicken Thighs
- •16 Challots
- •1 1/2 Ginger
- •6 Garlic Clove
- •8 Cayenne Pepper
- •2 tbs Turmeric
- •1 1/2 Cumin
- •1 1/2 Coriander
- •1 1/2 Fennel
- •2 tbs Tamarind Paste
- •1 can Coconut Milk
- •1 tsp Sugar
- •1 cup Water
👨🍳 Instructions
- 1
In a blender, add the ingredients for the spice paste and blend until smooth.
- 2
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
- 3
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.
- 4
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
- 5
Preheat the oven to 425 F.
- 6
Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.
- 7
Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).
💡 Why This Recipe?
Discover the joy of making Ayam Percik at home. This 35-minute malaysian recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Chicken Thighs
- 4Taste as you go and adjust seasonings to your preference
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