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Nasi Kandar - Ayam Bawang

Updated: 4 hours ago


Ayam Bawang is one of those dishes that makes you go whoa at first bite—sweet, spicy, saucy, and unapologetically bold. This one hails from the legendary world of Nasi Kandar, where rich gravies and intense flavors come together on one plate.


Nothing beats toasting and grinding your own spice blend...


While “ayam bawang” literally means "onion chicken," it’s anything but simple. Imagine juicy, golden-fried chicken simmered in a masala-spiced onion gravy, topped with crispy fried onions for that irresistible crunch. The version I made is a nod to the Penang-style Ayam Bawang, now famous across Malaysia and slowly making waves globally.


I wanted to bring this dish into home kitchens in a way that’s approachable. The ingredient list might look long, but it’s mostly pantry staples if you cook Southeast Asian or Indian food often—and if not, now’s a great excuse to start!



What makes this version special is the layering of spices: toasted whole spices blitzed fresh, a homemade rempah for depth, and sauces that give it that iconic kuah banjir feel. I also used my own kecap manis and chicken stock, but store-bought is perfectly fine too. The trick is really in the slow braise after frying—letting the chicken soak up all that glorious sauce.


I made this for Hari Raya as part of my festive table, and honestly, the whole house smelled like heaven. Whether you're celebrating a special occasion or just need a comforting dish for dinner, Ayam Bawang delivers.



Pair it with steamed rice, nasi lemak, or even flatbread—anything to mop up that rich sauce. Give it a go and don’t forget to top it with the fried onions. You’ll thank me later.


 

Ingredients:

(Serve 2)

  • Marinade:

  • Chicken Legs, 2

  • Turmeric, 1 TSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Spice Blend:

  • Star Anise, 1

  • Cinnamon Stick, 1

  • Cloves, 3

  • Green Cardamom, 3

  • Fennel Seeds, 1/2 TBSP

  • Coriander Seeds, 1/2 TBSP

  • White Peppercorns, 1/4 TBSP

  • Cumin Seeds, 1/2 TBSP

  • Dired Chilies, 2

  • Chili Powder, 1 TBSP

  • Garam Masala Homemade, 1/2 TBSP

  • Rempah:

  • Red Onion Wedged, 1

  • Shallots Halved, 3

  • Garlic Crushed, 5 Cloves

  • Ginger, 2"

  • Braising:

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Red Onion Thinly Sliced, 2

  • Pandan Leaf, 1

  • Curry Leaves, A Handful

  • Chicken Stock Homemade, A Splash

  • Sriracha, 1.5 TBSP

  • Tomato Ketchup, 1 TBSP

  • Oyster Sauce, 1 TBSP

  • Kecap Manis Homemade, 2 TBSP

  • Gula Melaka, Pinch

  • Coriander Coarsely Sliced, For Garnishing

 

Equipment:

  • Blender / Hand Blender

  • Wok / Cast Iron Skillet

  • Spice Grinder

 

Directions:

  1. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

  2. Please visit my "How To Make Chicken Stock" page for the recipe.

  3. Please visit my "How To Make Kecap Manis" page for the recipe.

  4. Prepare the marinade.

  5. Slit some cuts on the chicken legs.

  6. In a large bowl, combine the rest of the ingredients.

  7. Add in the chicken and mix until well coated.

  8. Cover and marinate in the fridge until ready to use.

  9. Prepare the spice blend.

  10. Add the whole spices to a skillet.

  11. Toast until aromatic and transfer to a spice grinder.

  12. Blitz until powder forms.

  13. Add in chili powder and garam masala.

  14. Give it a shake and set aside until ready to use.

  15. Prepare the rempah.

  16. Blitz all the ingredients until a smooth paste forms in a blender or with a hand blender.

  17. Add a splash of chicken stock to get the blending going.

  18. Set it aside until ready to use.

  19. Braising the chicken.

  20. In a wok or skillet over medium-high heat, add 3" of oil.

  21. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. 

  22. If bubbles start to form, the temperature is ready for frying.*  

  23. Add in the onion.

  24. Saute until golden brown.

  25. Drain and transfer the onion onto a plate lined with kitchen paper or on a wire cooling rack to drain off excess oil.

  26. Add the chicken into the same oil and shallow fry until golden brown.

  27. Flip for even browning.

  28. Fish out the chicken and transfer on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.

  29. With just 1/4 cup of oil in the wok or skillet, add in pandan and curry leaves.

  30. Saute until aromatic.

  31. Followed by the rempah and spice blend.

  32. Continue cooking until darkened.

  33. Add a splash of chicken stock to loosen the sauce and deglaze.

  34. The mixture should not be too thick or thin.

  35. Next, add in sriracha, ketchup, oyster and kecap manis.

  36. Saute until well combined.

  37. Lastly, add in the chicken.

  38. Stir to combine well and until the chicken is coated well.

  39. Continue cooking until the chicken is cooked thru'.

  40. Taste and adjust for seasonings with salt and gula melaka.

  41. Remove and transfer to a serving plate.

  42. Garnish with the fried onion and coriander.

  43. Serve immediately over some rice.


Succulent...


Chickenlicious...

 

Recipe Video:



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