Ayam Masak Merah (Malaysian Red Cooked Chicken)

Ingredients

• 8 Chicken Pieces (Bone-in, Skin-on)
• 2 tbsp Gluten-Free Flour
• 3 tbsp Vegetable Oil
• 1 Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Chili Paste
• 3 tbsp Tomato Paste
• 1 cup Canned Tomato Sauce
• 1 tbsp Soy Sauce (Gluten-Free)
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 cup Water

Instructions

1. 1Place the 8 chicken pieces in a bowl and sprinkle with the 2 tbsp gluten-free flour. Toss to coat evenly.
2. 2Heat the 3 tbsp vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat (400°F / 200°C). Carefully place the floured chicken pieces into the hot oil. Fry for 3-4 minutes per side, until golden brown all over. Remove the chicken from the pan and set aside on a plate.
3. 3Add the 1 onion (finely chopped), 3 cloves garlic (minced), and 1 inch ginger (grated or minced) to the same pan. Sauté over medium heat (300°F / 150°C) for 3-5 minutes, stirring frequently, until the vegetables are softened and fragrant.
4. 4Stir in the 2 tbsp chili paste and 3 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the pastes darken slightly and become very aromatic.
5. 5Pour in the 1 cup canned tomato sauce, 1 tbsp gluten-free soy sauce, 1 tsp sugar, 1/2 tsp salt, and 1/2 cup water. Stir everything together well and bring the sauce to a gentle simmer over medium heat (325°F / 160°C).
6. 6Return the browned chicken pieces to the pan with the simmering sauce. Ensure the chicken is mostly submerged. Cover the pan tightly with a lid. Reduce the heat to low (250°F / 120°C) and simmer for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened to your liking.
7. 7Serve the Ayam Masak Merah hot, ideally with steamed rice.

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