Chicken & Meat
Ayam Bumbu Bali Box (Bali-Style Spiced Chicken), Practical & Savory-Spicy
Prep
20 min
Cook
40 min
Servings
10
Level
Medium
This go-to daily catering menu features Ayam Bumbu Bali (Bali-style spiced chicken) with a savory, sweet, and spicy flavor that stays consistently delicious even when cooked in large batches. The seasoning soaks in perfectly and still tastes great even after it's cooled down in the catering box, making it perfect for office catering or events.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 kg chicken pieces, thighs & breasts, cut into medium pieces
- 150 grams curly red chilies, stems removed
- 20 grams red bird's eye chilies (optional, adjust to spice preference)
- 150 grams shallots, peeled
- 60 grams garlic, peeled
- 3 red tomatoes, roughly chopped
- 1 tsp toasted shrimp paste (terasi)
- 30 grams palm sugar, finely shaved
- 1.5 tsp salt
- 1 tsp chicken bouillon powder
- 4 leaves bay leaves
- 3 inch piece galangal, smashed
- 2 stalks lemongrass, smashed
- 400 ml cooking oil, for sautéing and frying
- 300 ml water
- 2 limes, for marinating the chicken
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👩🍳 Instructions
- 1 Rub the chicken pieces with lime juice and a little salt, let sit for 15 minutes to remove any gamey smell, then rinse clean and drain.
- 2 Heat a generous amount of oil, and fry the chicken until half-cooked over medium heat for 5-7 minutes until the surface turns light golden brown. Remove and drain.
- 3 Blend the red chilies, bird's eye chilies, shallots, garlic, tomatoes, and toasted shrimp paste using a blender or mortar and pestle until completely smooth.
- 4 Heat 4 tbsp of the leftover frying oil in a large skillet, and sauté the ground spice paste together with the bay leaves, galangal, and lemongrass over medium heat for 8-10 minutes, stirring occasionally, until the spices are cooked, fragrant, and the oil starts to separate at the edges of the pan.
- 5 Add the palm sugar, salt, and bouillon powder, and stir well until the sugar is completely dissolved.
- 6 Pour in the water, stir well, and cook over medium heat until it boils and the sauce thickens slightly, about 3-5 minutes.
- 7 Add the fried chicken into the sauce, and stir gently until every piece is evenly coated.
- 8 Lower the heat, and cook while stirring occasionally for 10-12 minutes until the seasoning has soaked into the chicken and the sauce has reduced to a thick coating on the chicken, with no excess liquid.
- 9 Adjust the seasoning to taste, remove from heat, and let it cool to warm before arranging it into the catering boxes so it doesn't fog up when covered.
💡 Tips
• Fry the chicken only until half-cooked so it stays juicy when cooked again in the sauce.
• For large catering batches, cook the sauce in a wide skillet so the heat distributes evenly and it doesn't burn at the bottom.
• Store any leftover Bumbu Bali sauce in the fridge for up to 2 days and reheat before using to keep the flavor fresh.
• Add a little water when reheating so the chicken texture doesn't dry out.
📊 Nutrition Facts / serving
320
Calories (kcal)
22 g
Protein
20 g
Fat
10 g
Carbs
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