Ingredients15 items
- 1 whole chicken (halved)
- 5 garlic cloves
- 3 large onions
- 3-inch piece of lemongrass
- 1-inch piece of turmeric root
- 1-inch piece of galangal
- 15 small red chili peppers (bird's eye chilies)
- 3 large red chilies
- 500ml coconut milk + 300ml water
- 2 teaspoons salt
- 1/2 teaspoon fish sauce
- 3 tablespoons sugar
- 2 pieces of tamarind paste
- 3 pieces of lemongrass (slashed)
- 1.5 tablespoons fennel seeds
Instructions
1
Blend the garlic, onions, lemongrass, turmeric root, galangal, small red chilies, and large red chilies with a little water.
2
Add coconut milk, salt, fish sauce, and sugar to the blended mixture in a pot. Add halved chicken and simmer for 30 minutes until the chicken is cooked and the sauce has thickened slightly.
3
Air fry the chicken at 150°C for 15 minutes.
4
Brush the chicken with additional spicy sauce and air fry again at 170°C for 5 minutes to achieve a crispy texture.
5
Prepare the remaining spicy sauce by boiling it in a separate pot. Add tamarind paste, lemongrass (slashed), and fennel seeds, allowing it to thicken quickly.
6
Serve the chicken with the thickened spicy sauce poured over it.