Ayam Goreng Tumis Tomyam (Fried Chicken Stir-Fried in Tom Yum Sauce) by @chefamirgani

35 min

4 servings

🍗

500 g

Chicken

🧂

1.5 g

Salt

🫙

2 g

Turmeric powder

🌶️

37 ml

Thai chili paste

🌿

1 stalk

Lemongrass

🧅

0.5

Onion

🧄

12 g

Garlic

🌿

2

Coriander root

💧

120 ml

Water

🍛

15 ml

Tom yum paste

🐚

15 ml

Oyster sauce

🌶️

30 ml

Chili sauce

🌶️

10 g

Bird's eye chili

🌿

10 g

Coriander leaves

🫗

350 ml

Cooking oil

  1. Cut
    • chicken

    Cut 1/2 chicken into serving pieces and place the pieces in a mixing bowl.

  2. Season
    • chicken
    • salt
    • Thai chili paste

    Season the chicken with salt, turmeric powder, and 1/2 tablespoon Thai chili paste.

  3. Mix
    • chicken

    Mix the chicken thoroughly until evenly coated. Marinate for at least 10 minutes.

  4. Heat
    • chicken
    • cooking oil

    Heat 350 ml cooking oil in a wok over medium-high heat. Fry the marinated chicken until crispy, golden, and cooked through.

  5. Spoon
    • chicken

    Lift out the fried chicken with a slotted spoon. Drain the chicken briefly and reserve it.

  6. Sauté
    • cooking oil
    • lemongrass
    • yellow onion

    Carefully discard most of the frying oil, leaving about 1 tablespoon in the wok. Sauté the bruised lemongrass and sliced yellow onion until the onion softens.

  7. Add
    • garlic
    • coriander roots

    Add the sliced garlic and coriander roots to the wok. Stir-fry until fragrant.

  8. Pour
    • water

    Pour 120 ml water into the wok. Bring the liquid to a simmer.

  9. Stir
    • tom yum paste
    • Thai chili paste

    Stir in 1 tablespoon tom yum paste and the remaining 1 tablespoon Thai chili paste. Simmer for 2 minutes.

  10. Add
    • oyster sauce

    Add oyster sauce and chili sauce to the tom yum sauce. Stir until the sauce thickens slightly.

  11. Return
    • chicken

    Return the fried chicken to the wok. Toss until every piece is coated with the thick tom yum sauce.

  12. Add
    • bird's eye chili
    • coriander leaves

    Add sliced bird's eye chili and chopped coriander leaves. Toss briefly and serve immediately.

Ayam Goreng Tumis Tomyam (Fried Chicken Stir-Fried in Tom Yum Sauce) by @chefamirgani

35 min

4 servings

🍗

500 g

Chicken

🧂

1.5 g

Salt

🫙

2 g

Turmeric powder

🌶️

37 ml

Thai chili paste

🌿

1 stalk

Lemongrass

🧅

0.5

Onion

🧄

12 g

Garlic

🌿

2

Coriander root

💧

120 ml

Water

🍛

15 ml

Tom yum paste

🐚

15 ml

Oyster sauce

🌶️

30 ml

Chili sauce

🌶️

10 g

Bird's eye chili

🌿

10 g

Coriander leaves

🫗

350 ml

Cooking oil

Preparation Steps

  1. Step 1/12

    Cut 1/2 chicken into serving pieces and place the pieces in a mixing bowl.

    🍗chicken
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/12

    Season the chicken with salt, turmeric powder, and 1/2 tablespoon Thai chili paste.

    🍗chicken
    🧂salt
    🫙turmeric powder
    🌶️Thai chili paste
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Mix the chicken thoroughly until evenly coated. Marinate for at least 10 minutes.

    🍗chicken
    🥣mixing bowl

  4. Step 4/12

    Heat 350 ml cooking oil in a wok over medium-high heat. Fry the marinated chicken until crispy, golden, and cooked through.

    🍗chicken
    🫗cooking oil
    🍳wok
    🥢tongs

  5. Step 5/12

    Lift out the fried chicken with a slotted spoon. Drain the chicken briefly and reserve it.

    🍗chicken
    🥄slotted spoon

  6. Step 6/12

    Carefully discard most of the frying oil, leaving about 1 tablespoon in the wok. Sauté the bruised lemongrass and sliced yellow onion until the onion softens.

    🫗cooking oil
    🌿lemongrass
    🧅yellow onion
    🍳wok
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Add the sliced garlic and coriander roots to the wok. Stir-fry until fragrant.

    🧄garlic
    coriander roots
    🍳wok
    🔪chef's knife
    🪵cutting board

  8. Step 8/12

    Pour 120 ml water into the wok. Bring the liquid to a simmer.

    💧water
    🍳wok
    🥄measuring cup

  9. Step 9/12

    Stir in 1 tablespoon tom yum paste and the remaining 1 tablespoon Thai chili paste. Simmer for 2 minutes.

    🍛tom yum paste
    🌶️Thai chili paste
    🍳wok
    🥄measuring spoons

  10. Step 10/12

    Add oyster sauce and chili sauce to the tom yum sauce. Stir until the sauce thickens slightly.

    🐚oyster sauce
    🌶️chili sauce
    🍳wok
    🥄measuring spoons

  11. Step 11/12

    Return the fried chicken to the wok. Toss until every piece is coated with the thick tom yum sauce.

    🍗chicken
    🍳wok
    🥢tongs

  12. Step 12/12

    Add sliced bird's eye chili and chopped coriander leaves. Toss briefly and serve immediately.

    🌶️bird's eye chili
    🌿coriander leaves
    🍳wok
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Seasoning, Spices, Condiment, Vegetables, Herbs, Aromatics, Liquid, Sauce, Chili, Oil

Ingredients

Chicken, Salt, Turmeric powder, Thai chili paste, Lemongrass, Onion, Garlic, Coriander root, Water, Tom yum paste, Oyster sauce, Chili sauce, Bird's eye chili, Coriander leaves, Cooking oil

Notes

Chicken (half a chicken), Salt (to taste), Thai chili paste (for marinating the chicken, for the sauce), Onion (Holland onion, sliced), Garlic (sliced), Bird's eye chili (sliced, for garnish), Coriander leaves (chopped, for garnish), Cooking oil (for frying the chicken)

Allergens

Crustaceans, Fish, Molluscs, Soy

Dietetics

Dietary regimen

Low-carb, Halal

Calories

430 kcal

Macro nutrients

Protein: 30g, Total fat: 25g, Saturated fat: 5g, Carbohydrates: 20g, Fiber: 2g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 1280mg, Iron: 2.1mg, Potassium: 390mg, Calcium: 45mg

Vitamins

Vitamin A: 85mcg, Vitamin C: 18mg, Vitamin B6: 0.5mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wok, slotted spoon, tongs, measuring spoons, measuring cup

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Thai

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Juicy, Thick, Saucy, Tender

Flavors

Spicy, Sour, Savory, Aromatic, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Serve promptly for best crispness), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze after cooling completely,Thaw in the refrigerator before reheating)