Ayam Bumbu Kemangi - Fried chicken in a fresh spicy sauce

Ingredients

• 6chicken thighs
• ½ tsppepper
• 1 tspsalt
• 3kaffir lime leaves
• 2lemongrass stalks
• 100 ggreen tomatoes
• 21lemon basil leaves (kemangi)
• 60 ml (4 tbsp)oil
• 4red chillies
• 6bird’s-eye chillies
• 3 cmginger
• 1 tspsalt
• ½ tsproasted shrimp paste

Instructions

1. 1

   Season the chicken

   Sprinkle the chicken with 1 tsp salt and ½ tsp pepper. Leave it to stand for 15 minutes.

2. 2

   Fry until golden

   Heat the oil in a wok and fry the chicken until golden brown. Remove it from the wok.

3. 3

   Make the paste

   Pound or grind the red chillies, bird’s-eye chillies, ginger, 1 tsp salt and roasted shrimp paste into a fine paste.

4. 4

   Slice the tomatoes

   Slice the green tomatoes thinly.

5. 5

   Simmer the sauce

   Add the paste, kaffir lime leaves and lemongrass to the wok, followed by the tomatoes. Simmer gently until the tomatoes are very soft.

6. 6

   Cook the chicken

   Return the chicken to the wok and cook gently for a few minutes.

7. 7

   Add the basil

   Add the lemon basil leaves, mix them through and serve.

What is Ayam Bumbu Kemangi?

Ayam Bumbu Kemangi means chicken with a spiced seasoning and kemangi, an aromatic Indonesian lemon basil. It brings together fried chicken and a chilli-rich sauce, finished with fresh herbs.

This version builds its sauce from green tomatoes, chillies, ginger, kaffir lime leaves and lemongrass. The tomatoes soften as they simmer, while the basil goes in at the end to keep its fragrance bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the oil used for frying contributes much of the fat. The tomatoes and chillies add relatively little carbohydrate; serve with rice if you want a more substantial source of carbohydrates, and add vegetables to balance the plate.

The ingredients that shape the sauce

Chillies and shrimp paste: The red and bird’s-eye chillies form the heat, while roasted shrimp paste adds a savoury depth. Pound or grind them with the ginger and salt so the paste cooks evenly.

Aromatic leaves: Kaffir lime leaves and lemongrass simmer with the sauce, lending citrusy notes. Lemon basil is added only after the chicken has cooked in the sauce.

Getting the chicken golden

Seasoning rest: Give the chicken the full 15 minutes with salt and pepper before frying. This allows the seasoning to sit on the surface while you prepare the other ingredients.

Frying: Work in batches if needed so the chicken has room in the wok. The recipe calls for golden-brown chicken before it is removed; it finishes cooking later in the sauce.

Let the tomatoes soften

Tomato texture: Slice the green tomatoes thinly so they soften more readily in the simmering sauce. Cook until very soft, as directed, before returning the chicken.

Gentle heat: Keep the sauce at a slow simmer rather than a vigorous boil. This gives the tomatoes time to break down and lets the aromatics infuse the sauce.

Finish with kemangi

Fresh herb: Stir in the lemon basil at the end, mixing just enough to distribute the leaves. Prolonged cooking can dull its fresh aroma.

Serving: Bring the wok to the table or serve the chicken straight away while the sauce is hot. Rice is a practical accompaniment for the spicy sauce.

Timing and doneness

The stated total time is 60 minutes, including the 15-minute seasoning rest. The method does not give exact frying or simmering times, so use the recipe’s visual cues: golden-brown chicken and very soft tomatoes.

Cook the chicken through during its final few minutes in the sauce. Check the thickest part before serving, especially if the thighs are large.

Recipe notes & tips

• Pat the chicken dry before seasoning if its surface is damp, to help it brown in the wok.
• Prepare the spice paste and slice the tomatoes before heating the oil.
• Use a wok or pan large enough to brown the chicken without crowding.
• Turn the chicken as it fries so it colours on more than one side.
• Keep the heat gentle once the tomatoes are in the wok.
• Add the lemon basil just before serving to preserve its aroma.

Variations

• Adjust the heat: Use fewer bird’s-eye chillies for a milder sauce.
• Use chicken pieces: Choose thighs of a similar size so they cook at a similar rate.
• Add more tomatoes: Increase the green tomatoes for a softer, more plentiful sauce.
• Serve with rice: Spoon the sauce over steamed rice to make the dish more filling.
• Swap the herbs: If kemangi is unavailable, use lemon basil if you can find it; the aroma may differ.

Common mistakes to avoid

• Crowding the wok: The chicken may steam rather than brown; fry it in batches if necessary.
• Rushing the tomato simmer: The sauce can stay chunky; keep simmering gently until the tomatoes are very soft.
• Adding basil too early: Its aroma can fade; stir it in at the end.
• Using a hard boil: The sauce may reduce too quickly; keep it at a gentle simmer.
• Skipping the resting time: The seasoning has less time to settle; leave the chicken for the full 15 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions