Ayam Rica Rica: Indonesian Manadonese Spicy Chicken
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If you’re Indonesian, you probably already know Ayam Rica Rica — that fiery chicken dish from North Sulawesi that somehow became a national favorite. For me, it’s even more than that. I learned this recipe from my late mom, the real deal, the way it’s been made in our family for years.
Ayam Rica Rica
This spicy Manadonese Ayam Rica Rica is a chicken dish for chili lovers. It’s obviously spicy—though it’s not unbearably hot—and irresistibly savory.
It’s not just about the heat (though yeah, it packs a punch). It’s all the fresh ingredients working together — chilies, garlic, shallots, tomatoes, basil, lime leaves — that give it those tangy, herby, fragrant notes you can’t fake. When I make this now, it’s not just dinner; it’s memory. But honestly, even if you’ve never had it before, you’re going to love it. It’s one of those dishes that makes your whole kitchen smell amazing and leaves everyone at the table asking for more.
Originally from North Sulawesi (Manado), this dish is popular beyond its birthplace. It is much loved by everyone who loves chicken and chili.
The name itself pretty much says what the dish is all about. Ayam means chicken, and rica-rica is a repetition of the word rica, which means chilies.
The unique thing about this dish is that it uses sweet lemon basil leaves that pair well with the spiciness of chilies. These two give a refreshing taste that one can never have enough of this chicken dish.
A Delicious Standalone Dish
As a staple, plain white rice is always served with most Indonesian dishes. So, it’s the same case with having this ayam rica. You enjoy it with plain white rice.
You don’t really need any other side dishes because ayam rica rica is simply delicious on its own with hot plain white rice.
But if you feel like having a proper Manadonese food spread, you can have the dish with tumisan sayur (stir-fried vegetables), bakwan jagung (sweet corn fritters), and sambal Dabu-Dabu (fresh chutney of chilies and tomatoes).
Why You’ll Love Ayam Rica Rica
- It’s properly spicy but balanced — you keep going back for more, even when your mouth is burning.
- This isn’t just hot chicken; it’s North Sulawesi’s classic recipe, passed down through generations.
- Fresh chilies, garlic, shallots, tomatoes, basil, and lime leaves make the difference — no shortcuts, just real ingredients.
- Takes about 30 minutes from marinating to serving, perfect for a weeknight dinner that still feels special.
- Succulent chicken with juicy inside, and every bite is coated in that rich, tangy, herby sauce.
- Goes perfectly with steamed rice, stir-fry veggies, or just slices of fresh cucumber on the side.
- You can adjust the spice level — mild enough for kids, hot enough for true chili lovers.
- Leftovers reheat beautifully and taste even better the next day.
- Brings that authentic Indonesian street food taste straight to your kitchen table.
- Making it feels like a tribute to family and tradition every time you cook it.
What You Need to Make Mouthwatering Ayam Rica Rica
Chicken, chilies, onion, ginger, tomatoes, palm sugar, lime, kaffir lime leaves, lemongrass, kemangi (lemon basil leaves), cooking oil, and salt are what you need to prepare for cooking ayam rica.
Of all the items above, I think lemon basil leaves are probably the most challenging for you to obtain because they’re not readily available at many shops, markets, or grocery stores. Unless, of course, you’re living in the far east.
Here in the UK, I have to get the leaves at Asian shops in Chinatown. And often, I can’t get them there either. It seems the other Asian basil leaves, called Horapa sweet basil, are more in demand because you see them in the shops more often.
I tried to swap lemon basil leaves with Horapa sweet basil. All I can say is that I regretted it because the fragrance is so different.
So, if you can’t find kemangi (lemon basil leaves) at any shops, perhaps you should try getting it online. But I recommend using kemangi to create an authentic taste in your ayam rica-rica.
How to Cook
This rica rica recipe uses deep-frying the chicken until cooked through. And then, cook the chili paste until it’s bubbling before adding the chicken pieces.
However, you can technically cook the chicken by grilling, steaming, or air-frying before mixing it with the chili mixture.
You can follow the recipe as it is, except for the frying part. Cook the chicken however you prefer, and continue to step 4 to proceed with the chili mixture.
So, firstly, you marinate the chicken in lime juice and salt. Then, prepare the chili paste by grinding the ingredients into a rough paste. Feel free to use a pestle and mortar or a food processor.
Next, deep-fry the chicken until it is fully cooked. Set aside.
Reduce the oil from the frying pan, leaving about ¼ cup in the pan. Reheat it again. Then, fry the chili mixture in the hot oil. Add the lemongrass and kaffir lime leaves, then stir and toss the mixture. Place the chicken pieces in the chili when they look shiny and release a delicious aroma.
Stir well until all the pieces are covered with chili paste, and cook for about 5 minutes. If the sauce gets dry, you can add a little water.
When you turn the heat off, stir the lemon basil leaves into the chicken and leave it for a minute or two before serving. The leaves’ fragrance will be infused into the chicken and the chilies.
Top Tips
- When you grind the chili mixture, ensure you don’t pound it too finely and smoothly. You want the mix slightly rough so you can see some big pieces of chili.
- Fry the chili paste until it is cooked. You can tell it’s ready by the mouthwatering aroma it emits.
- Don’t cook the kemangi leaves (lemon basil) because you will destroy the aroma they release into the dish. Therefore, add the leaves right towards the end.
- Don’t skip the marinade, as it helps remove the smell from the chicken.
Storage Matter
As a general rule for storing chicken dishes, this ayam rica rica keeps well in the refrigerator for 4-5 days.
Once the chicken is completely cooled down, you can freeze it. Just put it in a freezer bag and label it. You can freeze for up to 6 weeks.
Take the dish out of the freezer the night before serving. Leave it in the refrigerator to thaw. And fully reheat it before serving. Once it has thawed, you can not refreeze the dish.
Other Indonesian Chicken Dishes
Thank you for checking this Ayam Rica Rica recipe. I hope you like it. If you try it, please share your thoughts on the recipe in the comments below.
And don’t forget to check out my other chicken recipes from Indonesian cuisine.
- Ayam Kecap Manis (chicken in sweet soy sauce).
- Pangsit Ayam (chicken wontons).
- Ayam Suwir Bumbu Bali (Balinese spicy shredded chicken).
- Opor Ayam (Indonesian chicken cooked in spiced coconut milk).
Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen.
Take care and all the best.
Ayam Rica Rica: Manadonese Spicy Chicken
Equipment
- Chopper or
- Slotted spoon
Ingredients
- 35.3 ounces chicken cut into pieces.
- 1 teaspoon of salt.
- Juice from 2 lime.
- 5 kaffir lime leaves finely sliced.
- 2 lemongrass take the white part and cut it an inch long.
- 2 handfuls of lemon basil leaves/ Kemangi leaves see the note.
- Cooking oil for deep frying.
For the spice paste:
- 8.82 ounces gr/ 0.55 lbs/ 8.82 oz red chillies.
- 1- inch ginger.
- 2 medium-sized tomatoes cut in chunks (see the note).
- 1 teaspoon salt.
- 2 teaspoons palm sugar or soft brown sugar.
Instructions
- Clean, rinse and drain the chicken. Then place the poultry in a mixing bowl. Rub the lime juice and salt in the chicken. Ensure all the pieces are coated with lime juice and salt. Set aside.
- Using a pestle and mortar or a food processor, grind all the spice paste ingredients into a rough paste.
- Heat the cooking oil in a deep frying pan or a wok. Deep fry the chicken pieces until they just become firm and turn opaque in colour. Set aside.
- In a cooking pan, heat ¼ cup of oil (you can use the one from deep-frying oil) and fry the spice paste together with lemongrass until it releases aroma.
- Add the kaffir lime leaves into the spice mix and stir in the chicken pieces until all are covered with spices. You can add a little water if the sauce gets too dry.
- Continue cooking until the chicken is cooked thoroughly, then put the lemon basil leaves in. Give it a good stir and turn the heat off.
Notes
- There are many types of red chillies. So beware of the heat strength of each type. The chillies I used in this recipe are big red chillies that are not as spicy as bird’s eyes chillies. Feel free to add more or fewer chillies according to your liking. This recipe makes a moderate spicy ayam rica-rica.
- You can substitute palm sugar with soft brown sugar or granulated sugar.
- Kemangi or lemon-sweet basil is the one ingredient that makes this dish unique. It is because of these basil leaves, this food is well-known for its flavour. You can get the leaves in Chinese/ Asian shops.
Nutrition
Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.
