Spicy Fried Chicken from Brunei has KFC beat 🇧🇳

Rehydrate 20 dried red chilies in hot water until boiling, then turn off heat and let sit.

Dissolve 1 teaspoon of tamarind concentrate in 1 cup of hot water and let steep for 10 minutes.

Peel the garlic cloves from 1 bulb and chop 2 small red onions and 2 large white onions into rough pieces.

Blend the chopped onions and garlic with a little water until it forms a paste.

Add 10 fresh Thai chilies (stems removed) to the blender along with the rehydrated chilies and 1 heaping tablespoon of shrimp paste. Blend until smooth, adding more water if necessary.

Heat 1 cup of vegetable oil in a pan over medium heat. Add the onion paste and stir for around 10 minutes until it turns golden.

Add the blended chilies, 2 tablespoons of tamarind water, 2.5 teaspoons of sugar, and 2 teaspoons of salt to the pan. Mix well and let simmer for about an hour.

Butcher a 3-pound chicken, separating the drumsticks from the thighs and removing unnecessary bones.

In a bowl, combine 1 cup of all-purpose flour, 1 cup of corn starch, 1 cup of rice flour, 1 tablespoon of salt, 1 tablespoon of turmeric, 1 teaspoon of chili powder, and 2 tablespoons of black pepper.

In another bowl, beat 2 eggs. Dip chicken pieces into the egg, then dredge in the flour mixture until evenly coated.

Heat vegetable oil in a Dutch oven. Fry the chicken pieces until golden brown and cooked through, rotating as necessary.

Prepare the rice in a mold, then plate it with sambal sauce and fried chicken.

Equipment Needed

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