Ayam Tempra (Chicken In A Sweet And Sour Sauce)

By The Weekly  

August 7, 2017

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Chef Annette Tan of Fat Fuku, a private dining business, shares her mother's recipe of this simple but hearty Peranakan dish.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings


4 tbsps oil

4 medium red onions, thinly sliced

4 red chillies, sliced

1 chicken, cut into stewing portions

2 tbsps sugar

4 tbsps dark soy sauce

1 tbsp lime juice

½ tsp salt

For garnishing, sliced red chillies and fresh coriander leaves


1Heat oil in a wok over medium heat till it starts to shimmer slightly. Add onions and stir-fry for a minute. Add chillies and fry till onions are translucent, about 5 mins.

2Turn up the heat to high, then add chicken and fry for 5 mins. Add sugar and dark soy and turn down the heat to a simmer. Cook for 20 to 30 mins, or until chicken is cooked and tender.

3Add lime juice and salt, and stir. Simmer for a minute and serve immediately with steamed rice, garnished with sliced red chillies and fresh coriander leaves.

Chef's Tip: Cook the dish a day ahead. The longer you keep it, the better.

Recipe: Annette Tan / Photo: Andy Wong/Rave Photography