Smashed Fried Chicken

• 300 grams of Chicken thighs

• Cucumbers

• Tomato

• 1 tsp Salt

• 1 tsp Pepper

The Dry Powder

• 35g rice flour

• 35g corn starch

• ½ tsp baking powder

The Batter

• 35g rice flour

• 35g corn starch

• ½ tsp baking powder

• 1 egg

• 75ml-90ml cold water

The Sambal

• 5-6tbsp oil

• 3 large Red Chillies

• 3 Thai Bird’s Eye Chillies

• 4-5 Thai Shallots

• 1 clove Garlic

• 1 tsp salt

• 1 tsp sugar

The Bumbu (spice paste)

Chop up the sambal ingredients and place them in a pestle and mortar. Add a pinch of salt and sugar and grind to a coarse paste. Preheat 6 tbsp of oil and pour over the paste. Mix well and set aside.

The Chicken

Season the chicken with sea salt and black pepper and make the batter. First, mix the dry ingredients followed by one egg and the water. Mix until smooth

Dip the chicken into the dry powder mix and coat all over, then dip the chicken into the batter, followed by the dry powder again.

Pour the oil into the wok and get it to a high heat. Place the chicken in for 5 to 8 mins. Once golden brown, lift the chicken out and drain on kitchen paper. Place the chicken on a chopping board, sprinkle salt on it, grab a pestle and smash it up lightly. Drizzle the sambal over and enjoy!