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Ayam Sisit Bali - Balinese Shredded Chicken

Shredded golden pan-fried chicken breast with bold and refreshing spicy Balinese salsa made from chilies, lemongrass, kaffir lime leaves, and toasted shrimp paste.
Ingredients for ayam sisit Bali (Balinese shredded chicken): chicken breast, salt, pepper, all-purpose flour, olive oil, shallot, garlic, red chilies, lemongrass, tomatoes, kaffir lime leaves, lime juice, turmeric, and terasi/belacan/shrimp paste.

Ingredients for ayam sisit Bali (Balinese shredded chicken): chicken breast, salt, pepper, all-purpose flour, olive oil, shallot, garlic, red chilies, lemongrass, tomatoes, kaffir lime leaves, lime juice, turmeric, and terasi/belacan/shrimp paste.

Transform simple pan-fried chicken breasts into this lovely ayam sisit Bali (Balinese shredded chicken) with spicy lemongrass salsa (a.k.a Balinese salsa).

Golden pan-fried chicken breast is thinly sliced/shredded and topped with the exquisitely refreshing and spicy salsa made using a mixture of lemongrass, chilies, kaffir lime leaves, toasted shrimp paste, and lime juice among others.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

(1) Pan-fried chicken breasts. (2) Thinly sliced/shredded chicken breast. (3) Sauté shallot, garlic, red chilies, lemongrass, tomatoes, turmeric, toasted terasi/belacan/shrimp paste, salt, and pepper. (4) Stir in finely chopped kaffir lime leaves.

Ingredients for this Balinese chicken dish

There are two parts to this dish: thinly sliced/shredded pan-fried chicken, and sautéed spicy lemongrass salsa.

1. Pan-fried chicken

We need skinless boneless chicken breast, salt, pepper, all-purpose flour, and olive oil.

Alternatively, you can use store-bought rotisserie chicken too. Simply shred the chicken into tiny bite-size pieces. You can save time and skip the chicken portion of the recipe.

2. Spicy lemongrass salsa

The bold and refreshing flavor of this dish comes from the spicy lemongrass salsa. To make this salsa, we will need shallot, garlic, red chilies, tomato, lemongrass, terasi/belacan/shrimp paste, turmeric, lime juice, salt, pepper, and olive oil.

Terasi is a fermented shrimp product. It is a very common Indonesian ingredient. If you need a primer on Indonesian shrimp paste, kindly refer to my kangkung tumis terasi recipe.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Thinly sliced/shredded pan-fried chicken breast topped with sautéed lemongrass sauce, and freshly squeezed lime juice.

Step 1: Pan-frying chicken breast

Start with slicing each chicken breast into two halves. Pat dry with kitchen towels, sprinkle with salt and pepper, and lightly dust with all-purpose flour.

Heat a frying pan over medium-high heat. Once the pan is hot, add olive oil and swirl to coat the pan.

Add chicken breasts into the frying pan. Flip once the part touching the hot pan turns golden brown, around 4-5 minutes. Cook until the other sides are also golden brown, another 3-4 minutes.

Rest the fried chicken for 10 minutes covered with a piece of aluminum foil. Thinly slice with a knife, or use two forks and shred the chicken. Set aside in a large mixing bowl.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Gently toss together chicken pieces with lemongrass sauce and lime juice.

Step 2: Prepare spicy lemongrass salsa

Heat olive oil in a frying pan over medium heat. Sauté shallot, garlic, red chilies, lemongrass, tomatoes, toasted shrimp paste powder, salt, and pepper until the shallot has slightly wilted, then stir in kaffir lime leaves.

Turn off the heat and transfer the spicy lemongrass salsa into the mixing bowl with thinly shredded/sliced fried chicken, along with lime juice.

Gently toss to coat the chicken evenly with the lemongrass salsa and lime juice.

Serve ayam sisit Bali with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

Serve ayam sisit Bali (Balinese shredded chicken) with steamed white rice.

Ayam Sisit Bali - Balinese Shredded Chicken

5.0 from 14 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Print Recipe

Ingredients

  • Pan-fried chicken
  • 1 pair of chicken breast (about 700 gram)
  • salt
  • pepper
  • all-purpose flour
  • 4 tablespoon olive oil (or butter)
  • Balinese salsa (spicy lemongrass salsa)
  • 4 tablespoon olive oil
  • 4 tablespoon shallot (Indonesian: bawang merah), thinly sliced
  • 4 cloves garlic (Indonesian: bawang putih), minced
  • 2-4 tablespoon red chilies, seeded and finely chopped
  • 2 teaspoon shrimp paste (Indonesian: terasi), toasted and crushed into powder
  • 2 stalks lemongrass (Indonesian: sereh), white part only, finely chopped
  • 1 tomato, finely chopped
  • 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
  • salt and pepper, to taste
  • 6 kaffir lime leaves, remove ribs and finely chopped
  • 1 lime (Indonesian: jeruk limo), juice

Instructions

  • Pan-fried chicken
    1. Start with slicing each chicken breast into two halves. Pat dry with kitchen towels, sprinkle with salt and pepper, and lightly dust with all-purpose flour.
    2. Heat a frying pan over medium-high heat. Once the pan is hot, add olive oil and swirl to coat the pan.
    3. Add chicken breasts into the frying pan. Flip once the part touching the hot pan turns golden brown, around 4-5 minutes. Cook until the other sides are also golden brown, another 3-4 minutes.
    4. Rest the fried chicken for 10 minutes covered with a piece of aluminum foil. Thinly slice with a knife, or use two forks and shred the chicken. Set aside in a large mixing bowl.
  • Balinese salsa (spicy lemongrass salsa)
    1. Heat olive oil in a frying pan over medium heat. Sauté shallot, garlic, red chilies, lemongrass, tomatoes, toasted shrimp paste powder, salt, and pepper until the shallot has slightly wilted, then stir in kaffir lime leaves.
    2. Turn off the heat and transfer the spicy lemongrass salsa into the mixing bowl with thinly shredded/sliced fried chicken, along with lime juice.
    3. Gently toss to coat the chicken evenly with the lemongrass salsa and lime juice. Serve ayam sisit Bali with steamed white rice.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Dedy@Dentist Chef Dedy@Dentist Chef says:

    Simply damn delicious balinese spicy chicken!!! lovin to add some tangy torch ginger blossom a.k.a kecombrang too on it...

    • Anita Anita says:

      Kecombrang is indeed a nice one to add to this dish if you can find it, so far I haven't been able to locate this ingredient in the States though :( Does anyone have any idea where I may be able to buy this?

  • Astrid Astrid says:

    Hi Anita. Nice to have you back. It would be great for me, if you could precise, how hot the different chillies you use, are. Here in Germany, Hamburg, we have a good selection in our shops. But normally at home I use 2-4 different onces. 1. very hot like these you use for spicy thai beef salat 2. middle hot ones which I use for mediterranean recipes and 3. very harmless bigger chillies 4. Hot Jalapenoes. As my oldest son wants to get familiar with hot indonesian food (in October we'll go for holidays to Kalimantan and Borneo) you may have a "starter" recipe for me and him? Yours Astrid from Germany

    • Anita Anita says:

      Hi Astrid, for chilies I typically use just three kinds: cabe rawit (bird eye chilies/thai chilies), cabe keriting (either cayenne or serrano should work fine), and cabe besar (either jalapeno or Fresno). I hope this helps :) As for recipes, I think most people will love gado-gado or sop buntut, two of the most popular dishes one can find in almost all Indonesian restaurants. For simpler home cook affair, semur ayam or telur balado should fit the bill nicely. ♥

  • Adina Adina says:

    Glad your back. I know I never left a message before but I was reading each and every one of your recipes. Really happy to having some new again. :)

    • Anita Anita says:

      Thank you Adina. I am very happy to be back as well :)

  • Paula Paula says:

    Oh my God you're back!! I almost afraid that you take down the website.. I use your recipe like EVERYDAY.. Like now im cooking the oxtail soup.. Really happy to see your new post.. Welcome back!!

    • Anita Anita says:

      Hi Paula, thank you for the warm welcome! Have no fear, I am planning to keep on blogging for as long as I can :D I just really need to solve my kitchen situation LOL ;)

  • Chris Chris says:

    Hello Anita! Missed you and your recipes! Very excited to see your newly added recipe knowing that you are back in your site. As for kecombrang, I'm sorry I can't of help too, for sure I heard it first time here. Sorry to hear about sharing the kitchen with others. Oh, they are lucky to have you around actually, they got to smell nice aroma of your many delicious cooking! Anyways, very happy to hear from you again. You have been a great inspiration for me. Have a wonderful and bountiful new year ahead ;)

    • Anita Anita says:

      Hi Chris, thank you for the warm welcome. And yup, I share what I cook with my housemates, so no complain so far, haha ;)

  • Christina Chi Christina Chi says:

    Just visited Bali after over 40 y. in the US. Desired to treat friends with Balinese dishes; tried your recipes, esp. this one. Love them! Best wishes, keep going. God bless you!

  • Serena Serena says:

    I just found your website and I love it! So many traditional recipes! I'm going to try this one tonight. I particularly love your photos of the dishes that you've cooked. They make me hungry :)

    • Anita Anita says:

      Thanks :) I hope you will like this recipe.

  • Katie Katie says:

    So fun and unique! Can't wait to try this one.

  • Angela Allison Angela Allison says:

    Oh my, what a flavorful and fun chicken dish! Loving all these spices. Thanks so much for sharing :)

  • Vicky Vicky says:

    Wow! Can't wait to try this recipe! The combination of flavors sounds fantastic!

  • Saif Saif says:

    I personally love Southeast Asian food, and this looks absolutely delicious. I am not familiar with this recipe, but I am sure it taste really good. Not to mention, it is spicy which is a big plus for me. Thank you

  • Priya Lakshminarayan Priya Lakshminarayan says:

    That looks so delicious! Thanks for this recipe.

  • Jenn Jenn says:

    This is one of my favorite all-time recipes! I just love all the flavors, the creaminess, and the step by step instructions are always helpful!

  • Emily Liao Emily Liao says:

    The spices in this chicken are absolutely delicious! Everyone in my family came back for seconds. Will definitely be adding this to my dinner routine.

  • Rebecca Rebecca says:

    this is sooo good! the kaffir leaves are a game changer

  • Capri Capri says:

    Wow, this dish looks so incredible and flavorful! I love trying new cuisines! I cannot wait to make this dish!

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    I love finding new chicken dishes to try and this sounds so full of flavour! I am adding this to my list of dishes to try!

  • Jessica Jessica says:

    Very good—- and easier than the other version of this recipe that I often use. I added a few things: Coriander,fresh Galangal, ginger, a little bit of toasted coconut, and a hint of palm sugar too. Used coconut oil(less) instead of olive oil.Summery bright flavors. And even got to use lime leaves fresh picked off my new kaffir lime tree. Fantastic chicken salad.

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