Ayam Percik

9 Jun

This is yet another recipe shared by Saudari Lee. Her recipe for ayam percik is much easier as compared to the ones I’ve googled.

And I like the fact that I can keep the marinade for future use. Just need to keep it in the freezer and thaw it whenever you feel like having ayam percik.


  • 6 chicken wings
  • 200 ml coconut milk
  • 5 – 6 tablespoons oyster sauce
  • 5 – 6 tablespoons honey

Spices (ground and combined)

  • 5 – 6 shallots (or 1 – 2 big onions)
  • 3 cloves garlic
  • 2cm piece ginger
  • 2cm piece turmeric (or 2 teaspoons turmeric powder)
  • 1 – 2 stalk lemon grass
  • 4 tablespoons chilli paste
  • 1 – 2 teaspoons salt


Combine ground spices with coconut milk, oyster sauce and honey. Put chicken wings in a large mixing bowl. Pour in combined spices and coconut milk mixture.

Mix well until chicken is coated with marinade. Keep in the refrigerator for several hours or preferably overnight.

Remove and bake the marinated chicken wings in a conventional oven (250 degrees Celsius, 45 minutes) until meat is cooked and slightly charred.

PS: Other recipes I’ve seen, use tamarind juice and other seasonings such as black pepper and cinnamon powder. You can try if you want 🙂


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