Ayam geprek

Crushed. fried. chicken. with spicy sambal

Ingredients:

~ 2 chicken thighs

• cooked white rice

• canola/peanut/grapeseed/vegetable oil (any high smoke point oils)*

chicken marinade

overnight!

• 2 chicken thighs

• 1/2 tsp white pepper

• 1/2 tsp paprika powder

• 1/2 tsp garlic powder

• 1/4 tsp baking soda

• SALT

chicken coat

Dry:

• 1/2 c AP flour

• 1/2 tsp white pepper

• 1/2 tsp paprika powder

• 1/2 tsp garlic powder

• 1/4 tsp baking powder

Wet:

• iced water

sambal

measure by ♡

• 1:10 = garlic : chili ratio (I use Thai chilli)

• salt

• sugar

• chicken/mushroom bullion

• oil (hot)

extra

• cucumber

• scrambled egg (2nd pic)

• mozzarella cheese (torched, 3rd pic)

Step-by-Step

1. Heat your frying oil of choice over medium heat

2. Coat marinated chicken in the dry coat → iced water → dry coat ( repeat step if every surface is not yet covered)

3. Fry chicken in medium heat until golden brown**, take them out and rest on a cooling rack, turn off the heat

4. (optional) Re-heat the oil, fry 2nd time for extra crisp on high heat for 1 minute

5. Blend sambal ingredients with a mortar & pestle/food chopper/chop by hand, set aside on a heat-resistant bowl

6. Use hot oil from frying chicken and pour into the sambal ingredients

7. Serve with warm white rice, cucumber, eggs, cheese… anything you’d like~

Notes:

*I often use canola oil because it has a neutral taste and is affordable, but I like peanut oil the most for its light nutty flavour, and it prevents flavour transfer so I could use it to fry other food (be careful as it is a common allergen)

**I usually use cast iron while deep frying because it retains heat very well aka the oil will be constant for a long time, however, just use anything you have tbh (I do not recommend nonstick…I’m scared that the coating will degrade), just don’t forget to check the frying chicken regularly and adjust heat accordingly

• marinate the chicken overnight pleaze… we do not want bland fried chicken, this dish relies heavily on the chicken flavour, especially for those who do not enjoy spicy (cannot eat sambal as much)

• Always taste as you go, adjust everything to your palate! that’s how you learn how to cook ;)