Garlic Sambal Fried Chicken With Rice Buns

Crispy, double-fried chicken thighs meet the chewy, seared texture of rice buns in this creative take on a homemade burger. Garlic sambal fried chicken with rice buns balances a fiery, aromatic kick from the chili and garlic paste with the cooling crunch of fresh cucumbers and basil. The contrast between the hot, seasoned chicken and the lightly browned rice patties creates a satisfying bite that stands apart from standard takeout.

By marinating the chicken in white pepper and coriander, the meat stays tender while the dual-flour coating ensures a reliable, golden crunch. Finishing the sambal with a splash of hot oil from the fryer releases the aromatics instantly, creating a punchy topping that cuts through the richness of the fried chicken. It is a hearty meal that brings street food energy to the home kitchen.

Assembling these rice bun sandwiches is a straightforward process, making them a practical choice for a weekend lunch or a casual dinner with friends. The combination of melty cheese, sliced tomatoes, and crisp lettuce rounds out the flavors, offering a complete, handheld experience that feels grounded and substantial.

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If you enjoy the aromatic profile of this sambal-based dish, you might want to explore the classic Ayam Goreng Bawang Putih to see how garlic-heavy marinades transform simple chicken pieces. For those who prefer a more traditional take on the staple Indonesian version, our crispy garlic fried chicken offers a reliable method for achieving that signature golden, punchy crunch.

Key Ingredients

Chicken thighs: These provide the tender, juicy protein base for the fried chicken layers.
Bird's eye chili: These small peppers provide the signature spicy heat for the homemade sambal.
Garlic: Used in both the chicken marinade and the sambal to provide aromatic depth.
Cooked rice: Pressed into patties, these serve as the crispy, bun-like foundation for the sandwich.
Cornflour: Mixed with all-purpose flour to ensure the chicken coating becomes extra crispy when fried.
Soda water: The carbonation creates a light and airy texture in the wet flour batter.
Basil leaves: These provide a fresh, herbal finish to balance the spicy sambal and rich fried chicken.
Cheese: Slices are layered between the chicken and vegetables to add a creamy, savory element.

More Ways to Enjoy Garlic and Chicken

Masala Chicken Fried Rice provides a vibrant, spice-forward alternative to standard rice dishes if you are looking to branch out from sambal.
Fried chicken wings with garlic butter lean into the savory, buttery side of aromatics, making them a perfect complement to a chicken-centric feast.
Easy garlic chicken rice is the ideal go-to when you need a streamlined, one-pot comfort meal that keeps the focus squarely on savory garlic flavors.

Garlic Sambal Fried Chicken With Rice Buns

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Garlic Sambal Fried Chicken With Rice Buns Ingredients

800g chicken thighs (5-6 pcs)Oil for deep fry

Marination

2 tbsp minced garlic2 tsp ground coriander2 tsp white pepper1 tsp chicken stock powder1 1/2 tsp Salt

Wet Flour Mixture

2 eggs1 cup flour1 cup cold soda water1 tsp salt

Dry Flour Mixture

1 tsp Baking powder1 1/2 cup APF1 cup Cornflour1/2 tsp salt

Sambal

50 bird eye chili (adjust to taste)15-20 long chili9 garlic cloves1/2 tsp Chicken stock powder1/2-1 tsp salt (adjust to taste)2-3 tsp sugar1/3 cup hot Oil (fried chicken oil)

Rice

15 kg warm/hot cooked riceA bowl of water and round cookie cutter

Topping

LettuceA bunch Basil leavesTomatoes, thinly slicedCucumber, thinly slicedSliced Cheese

Steps

Rice:Dip cookie cutter into water and use it to form rice into patty Make 10-12 pattiesIn a non stick pan, drizzle a tbsp olive oil Over high heat, pan fry rice patties on both sides until slightly golden and a little crisp Set asideSambal:Combine all sambal ingredients except the hot oil into a mortar and pestle, “Oelek” or pound the ingredients roughly and set a side or roughly chop using food processorChicken:Combine marinade ingredients and chicken in a big bowl set in the fridge for 30 mins while prepping the other ingredientsCombine dry flour ingredients mixture in a big shallow bowlCombine wet flour ingredients in a bowl, whisk well until creamy in consistency and no lump Dip the marinated chicken into the batter, transfer chicken into the dry flour mixture along with some of the batter Coat Chicken wellHeat good amount of oil in a large deep pan, over medium hot oil, fry chicken in 2-3 batches (dont over crowd the pan) for 10-15 mins Remove the chickenTurn the heat to high, double fry chicken for another 30-40 sec each batch, remove and drain onto a wire rackImmediately, Pour out 1/3 cup of the piping hot fried chicken oil into the sambal mixture and mixAssemble:place a rice patty for the first layer, followed by lettuce, chicken, 1-2 tbsp of sambal, 2 slices of cheese, cucumber, tomatoes and some basil leaves, closed it the rice patty

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