Crispy Chicken Pecel Lele
Pan-fried chicken thighs with Indonesian peanut-chili sauce, served over crispy fried shallots and steamed rice. Bold, spicy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken thighs dry. Season both sides generously with salt and pepper.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
Step 3
Sear chicken 5–6 minutes per side without moving until golden brown and cooked through.
Step 4
Stir peanut butter, sambal oelek, lime juice, and 0.25 cup water in a bowl until smooth.
Step 5
Pour sauce over chicken. Toss to coat, then simmer for 2 minutes until sauce coats the meat.
Step 6
Plate rice, top with chicken and sauce, then scatter fried shallots over the top.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- spoon or tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
