Baked Portuguese Sauce Chicken

Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4

Baked Portuguese Sauce Chicken


2 whole chicken drumsticks

4 tbsp Homemade Portuguese sauce

Homemade Portuguese Sauce:


30g galangal

30g turmeric

3 lemongrass

40g bird’s eye chillies

50g red chillies

100g dried chilles (soaked)

100g shallots

100g garlic

100g tomatoes

2 tbsp salted bean paste

200g chilli paste / chilli boh

150ml cooking oil

B: (mixed well)

120g tamarind paste / asam paste

300ml water


2 tsp salt

100g caster sugar

Preparation Instructions:

  1. Homemade Portuguese Sauce:
  2. Blend all ingredients A in the fruit blender until fine and smooth. Dish out. Set aside.
  3. Heat up ½ bowl of cooking oil in wok (about 150ml), add the blended paste, and stir-fry over medium heat until aromatic.
  4. Add tamarind juice and seasoning, mix well. Fry gently until fragrant and the chilli oil begins to separate, remove from heat. Keep aside.
  5. Rinse chicken drumsticks, pat-dry. Rub it all over with the Portuguese sauce, let it marinate for 1 hour.
  6. Arrange marinated chicken drumsticks onto baking tray. Bake in a preheated oven at 200C for 25-30 minutes until cooked through and golden in colour. Remove and cut into pieces. Serve hot.


We only require to use 4 tbsp of Portuguese sauce for this recipe. The remaining sauce can be kept in an air tight container in the fridge for future use.


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