Nasi Kandar - Ayam Bawang Recipe

Jump To Recipe

Jump To Video

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.

Whole spices for the Ayam Bawang spice blend, dry-toasted for deeper aroma and flavor.

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!

Juicy Ayam Bawang simmered in a bold, aromatic gravy, finished with crisp shallots and fresh coriander.

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.

A hearty serving of Ayam Bawang—comfort food that hits all the right notes.

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"

• Frying and Cooking:

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

• Red Onion Thinly Sliced, 2

• Cornstarch, 1 TBSP

• 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. Lightly score the chicken legs by making small slits on the surface.

6. In a large bowl, mix together the remaining marinade ingredients.

7. Add in the chicken and coat evenly.

8. Cover and refrigerate until ready to use (a few hours or overnight is ideal).

9. Prepare the Spice Blend.

10. Toast the whole spices in a skillet over medium heat until fragrant.

11. Transfer to a spice grinder and blitz into powder.

12. Add chili powder and garam masala.

13. Shake or pulse to combine. Set aside.

14. Prepare the Rempah.

15. Blend all rempah ingredients into a smooth paste using a blender or hand blender.

16. Add a splash of chicken stock to help it blend, if needed.

17. Set aside.

18. Fry the Aromatics and Chicken.

19. Heat about 3 inches of oil in a wok or skillet over medium-high heat.

20. To check if the oil is ready, insert a wooden chopstick. If bubbles form, the oil is hot enough.

21. Toss sliced onion with cornstarch until well coated.

22. Fry the onion in the hot oil until golden. Remove and drain on a paper towel or wire rack.

23. Carefully lower in the chicken and fry until golden brown and cooked through. Flip halfway for even browning.

24. Transfer fried chicken to a wire rack or paper towel to drain excess oil.

25. Build the Sauce.

26. Leave about ¼ cup of oil in the wok or skillet.

27. Add pandan leaves and curry leaves. Sauté until fragrant.

28. Add the rempah and spice blend. Cook until the paste darkens and turns aromatic.

29. Deglaze with a splash of chicken stock.

30. Continue adding a little more stock, stirring to create a balanced sauce (not too thick or too thin).

31. Add some of the fried onion, sriracha, ketchup, oyster sauce, and kecap manis.

32. Sauté until everything is well mixed.

33. Coat and Finish.

34. Add the fried chicken to the sauce.

35. Stir gently until each piece is coated evenly.

36. Taste and adjust seasoning with salt and gula melaka.

37. Transfer to a serving plate. Garnish with remaining fried onions and coriander.

38. Serve immediately with rice.

Succulent...

Chickenlicious...

---

Recipe Video: