Incredible Indonesian Fried Chicken!

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining some creaminess.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Chop shallots, red chilies, and bird's eye chilies.

Use a mortar and pestle to grind the chopped ingredients with a pinch of salt and sugar to make a sambal paste.

Preheat about 6 tablespoons of vegetable oil and mix it with the sambal paste.

Season boneless skinless chicken thighs with salt and pepper.

Prepare a batter with 35 grams of corn flour, 35 grams of rice flour, half a teaspoon of baking powder, one egg, and about 75 ml of water.

Mix the batter until smooth, avoiding lumps.

Prepare a dry batter with 35 grams each of corn flour and rice flour, and half a teaspoon of baking powder.

Coat the chicken in the dry batter, then dip it into the wet batter, and then back into the dry batter for double coating.

Heat the oil until it bubbles when a spoon is dipped in.

Deep fry the chicken in hot oil for about 5 to 8 minutes until golden brown.

Drain the fried chicken on kitchen paper and sprinkle with salt.

Smash the fried chicken lightly to create more surface area for the sambal to adhere to.

Plate the chicken and drizzle sambal over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens