Kelly's Sambal Chicken Bak Kwa

Homemade Sambal Chicken Bak Kwa(Long Yoke)
Adapted from Nasilemaklover
With some adjustment
Tray size 13" × 13" (4mm height)

SAMBAL can be omitted and you will get to bake normal Chicken Bak Kwa

Ingredients A
450gm minced chicken thigh or drumstick ( before debone is around 900gm)

Ingredients B
100gm coarse sugar
1 tbsp light soya sauce
1/2 tbsp Rose Wine or Hua Tiao Wine(preferably Rose wine)
1 tsp fish sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/8 tsp 5 spice powder
A dash of pepper
3/4 tsp salt taste
2 tbsp honey ( 1 tbsp for marinate) (1 tbsp honey + 1 tbsp water and mix for glossy apply)
2 tbsp sambal ( depend how spicy you want)

Method
1. Debone the chicken then wash it and cut into cubes and use food processor and blend it but not overly blend because we have to add the ingredients (B).
2. After adding ingredient B then blend again until meat are gluey .( or else meat will not stick ) Store the meat in fridge overnight the best or at least 4 hours.
3. Then place a baking paper on the tray and pour the meat onto it and use a plastic dough cutter to spread into thin layer.
4. Bake at preheated oven at 160 C for 20min. Remove from oven and let it cool for 10 min then cut into desire size. Apply the honey plus water on each piece.
5. Reheat oven at 220 C while waiting for the meat to cool
6. Then put the meat back into oven after applying the honey plus water and bake for 20 min on GRILL
     function until brown
7. Then remove out and flip over the meat to the other side and again apply the honey water again.
8. Again bake at GRILL function for 20min or until dark brown.
9. Remove from oven and let it cool before store in air tight container.

Happy Trying !!
Kelly's Kitchen