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Chicken Skin with Sambal
Makan Tengah Hari • Malaysia
How to Make Chicken Skin with Sambal (Traditional & Healthy Version)
Chicken Skin with Sambal is a beloved Malaysian dish that showcases the country's multicultural culinary heritage, blending Malay, Chinese, and Indian influences. In Malaysia, sambal is a staple condiment, prepared with a vibrant mix of chillies, aromatics, and local spices. This dish features crispy chicken skin paired with spicy sambal, delivering an irresistible combination of textures and flavors. Traditionally, crispy chicken skin is considered a treat, often served with rice or as a snack during lunch gatherings. The sambal is made with fresh chillies, garlic, onions, and a touch of 'belacan' (shrimp paste), creating layers of umami and heat that complement the savory richness of the chicken skin. By using baking instead of deep-frying, this recipe offers a healthier approach without sacrificing the authentic taste. Local ingredients like lemongrass, pandan leaf, and kaffir lime add a uniquely Malaysian aroma. Chicken Skin with Sambal is not just a dish—it's a celebration of Malaysia's vibrant street food culture, enjoyed by people of all backgrounds. Whether served at home or in bustling hawker stalls, it’s a testament to Malaysia’s love for bold flavors and communal dining.
Bahan-bahan(untuk 1 small plate (approx. 150g chicken skin with sambal))
- 200g Chicken skin (from free-range chicken)
- 4 Red chillies (cili merah)
- 1 small Onion (bawang besar)
- 2 cloves Garlic (bawang putih)
- 1/2 tsp Belacan (shrimp paste)
- 1 stalk Lemongrass (serai, sliced)
- 1 Pandan leaf (daun pandan, knotted) - pilihan
- 1 tbsp Lime juice (local limau nipis)
- 1/2 tsp Salt
- 1 tbsp Oil (canola or coconut oil)
- 1/2 tsp Sugar (optional for balance) - pilihan
Arahan
- 1
Preheat oven to 200°C. Clean and pat dry chicken skin, then lay on a baking tray lined with parchment paper.
5 minutes
Ensure chicken skin is dry for maximum crispiness.
- 2
Bake chicken skin for 15 minutes until golden and crisp. Flip halfway for even cooking.
15 minutes
Monitor closely to prevent burning.
- 3
While chicken skin bakes, blend chillies, onion, garlic, lemongrass, and belacan into a fine paste.
5 minutes
Use a mortar and pestle (lesung) for authentic texture.
- 4
Heat oil in a pan. Sauté the sambal paste with pandan leaf until fragrant and slightly thickened.
5 minutes
Stir constantly to avoid sticking.
Kenapa hidangan ini sihat
By baking instead of deep-frying, this recipe significantly reduces unhealthy fats and calories, making it suitable for calorie-conscious eaters. Using fresh local aromatics and spices boosts flavor without the need for excessive oil or sugar. The inclusion of lemongrass and pandan contributes beneficial plant compounds. It’s a great way to enjoy Malaysian street food in a healthier way.
Chicken skin, when baked instead of fried, contains less saturated fat and fewer calories. The sambal paste is rich in vitamin C from chillies and lime, and antioxidants from garlic and onion. Lemongrass and pandan are known for their anti-inflammatory properties. This dish offers a moderate amount of protein and healthy fats, making it a balanced option for lunch. The lime juice helps in digestion while belacan provides essential minerals.
Petua
- 💡Tip 1: Use free-range chicken skin for better texture and flavor.
- 💡Tip 2: Baking instead of frying keeps the dish lighter and healthier.
- 💡Tip 3: Adjust sambal spice level by using more or fewer chillies.
Penyimpanan & hidangan
Store chicken skin and sambal separately in airtight containers. Refrigerate for up to 2 days. Reheat chicken skin in oven for crispiness; sambal can be microwaved or reheated on stove.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
