Smashed Chicken (ayam Geprek) Better Than Indonesia

• total tid: 2 hours

Ingredienser

To Marinate the Chicken:

600 g chicken thighs, skin on

1 tbsp lemon juice

2 tbsp sugar

1 tsp salt

1 tsp white pepper

1 tbsp chicken powder

1 egg

80 g all-purpose flour

To Blend:

5 cloves garlic

⅓ onion

400 ml water

Dry Coating Mixture:

450 g self raising flour

100 g tapioca starch

50 g rice flour

4 tsp baking powder

2 tsp turmeric powder

1 tsp garlic powder

1 tsp onion powder

2 tsp gochugaru (Korean chili flakes)

Sambal Korek (Raw Spicy Chili Sauce):

100 g red bird’s eye chilies

6 cloves garlic

1 sachet shrimp paste (terasi), toasted

½ tsp salt

½ tsp chicken powder

½ tsp seasoning powder (MSG, optional)

Juice of 1 calamansi (or lime)

2 tbsp hot oil

To Serve:

Steamed white rice

Sliced cucumber

Vejledning

Make the marinade base:

Blend garlic, onion, and a bit of water until smooth.

Marinate the chicken:

Combine chicken with salt, chicken powder, white pepper, sugar, lemon juice, egg, blended spice mix, flour, and water. Mix well.

Marinate for at least 2 hours at room temperature.

Prepare the coating:

Mix self raising purpose flour, tapioca starch, rice flour, turmeric powder, gochugaru, and baking powder until evenly combined.

Coat the chicken:

Dredge each marinated chicken piece in the dry flour mixture, then dip it briefly into the wet batter (marinade), and coat again in the dry flour.

For extra-crispy texture, repeat this step one more time.

Fry the chicken:

Fry the chicken over high heat 200 deg celsius until the outer layer becomes firm, then reduce to medium heat 180 degrees and continue frying until golden brown.

Drain on a wire rack

Make the sambal korek:

Grind garlic, salt, chicken powder, seasoning powder, and toasted shrimp paste together using a mortar and pestle.

Finely chop or blend the red chilies, then mix them into the garlic paste.

Pour hot oil over the chili mixture, stir well, and then add calamansi or lime juice. Mix thoroughly.

Assemble:

Place the fried chicken on a mortar, smash it lightly with a pestle, and top with sambal korek.

Serve immediately with hot steamed rice m