One chicken method I’ve never been able to reverse engineer, and one of the best I’ve ever had anywhere is ayam percik. A specialty of the northeastern Malaysian state of Kelantan it is at its best in the night market of Khota Bharu where I first had it. Chicken pieces are marinated in spices and coconut milk and then grilled. In most of Malaysia thats it, thats ayam percik but in Khota Bharu they serve it on rice and bean sprouts with a heavenly sauce. Something like satay because it has nuts and chilis but more complex because of spices and citrus; if I had to guess I’d say candlenuts and oranges are in there, maybe cinnamon. Its lighter and spicier than most satay and quite delicious.

I’ve been googling ayam percik for years hoping to get closer to making it at home. The closest I’ve come yet is this report straight from Khota Bharu complete with pictures of one of the places I had it and a good picture of the dish itself. The night market in Khota Bharu is really fun with dozens of food stalls making regional specialties. Biggest drawback: a total lack of beer.