Lemongrass Fried Chicken Wings with Sambal Sauce

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There’s something magical about this lemongrass fried chicken with sambal sauce — that irresistible crunch, the juicy meat inside, and the comforting aroma that fills your kitchen. But when you infuse chicken wings with the citrusy freshness of lemongrass and pair them with a fiery, aromatic sambal sauce, you get a dish that’s bold, fragrant, and utterly addictive.

I personally think that this recipe celebrates the heart of Southeast Asian flavors — the balance of spice, zest, and savoriness that makes every bite a little adventure. Perfect for gatherings, parties, or just a cozy weekend treat, these Lemongrass Fried Chicken Wings with Sambal Sauce are sure to steal the show.

Lemongrass is the hero of this dish. Its subtle citrus fragrance cuts through the richness of fried chicken, giving the wings a refreshing note that keeps you coming back for more. Paired with sambal sauce — a fiery chili sauce that’s both spicy and slightly tangy — every bite delivers layers of flavor that awaken your senses. 

And I love to pair my lemongrass fried chicken wings with my favorite Nasi Kerabu – the fragrant blue rice which captivating in flavors, fresh herbs, and tangy sambal sauce bring out the aromatic lemongrass and crispy golden wings perfectly.

Think of it as harmony on a plate: crisp, aromatic chicken balanced with the bold heat of sambal. It’s a match made in Malaysian heaven!


INGREDIENTS

12 chicken wings

2cm galangal, sliced

3 stalks lemongrass (bottom part only)

5 cloves garlic cloves

1 cilantro roots

2 tsp whole black peppercorns

½  tsp salt

1 tsp sugar

1 cup tapioca starch

1 tbsp baking powder

3 tbsp BOSS BROTHER sambal belacan sauce

1 egg white

Oil for deep frying

 


METHODS

1. Trimmed and cut the lemongrass bottom part and use a mortar and pestle to pound the lemongrass until it is light, fluffy and stringy.

2. Pound the garlic, galangal slices, cilantro roots and black peppers into a rough paste.

3. Add the paste, lemongrass strings and seasoning together with the sambal sauce to the chicken wings. Mix thoroughly with your hands, breaking up the clumps of lemongrass as you mix. Let it marinate for 30 minutes.

4. Crack in an egg white together with tapioca, baking powder and some cooking oil to the chicken wings. Coat it evenly.

5. Heat up some cooking oil in a wok, put in the chicken wings and deep-fry until golden brown, remove it. Wait until the cooking oil reach back the temperature again, return the fried wings into it, continue fry it for 2 to 3 seconds for extra crispiness.

6. Squeeze in some calamansi juice before serving. Dip the wings with the sambal belacan sauce for extra flavor.

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