Ayam geprek — marinated chicken that's pounded, deep-fried and finished with a spicy sambal — is a popular dish from Indonesia. Here's our take on it.
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Serves
4
Chicken Breast
For The Marinade
Garlic Powder
Salt
Paprika
Black Pepper
Soy Sauce
Sesame Oil
For The Batter
Strong White Bread Flour
Chicken Stock
Garlic Powder
Ground Pepper
Baking Soda
Baking Powder
For The Sambal
Garlic
Red Chilli
Shrimp Paste
Salt
Sugar
Serves
4
Chicken Breast
For The Marinade
Garlic Powder
Salt
Paprika
Black Pepper
Soy Sauce
Sesame Oil
For The Batter
Strong White Bread Flour
Chicken Stock
Garlic Powder
Ground Pepper
Baking Soda
Baking Powder
For The Sambal
Garlic
Red Chilli
Shrimp Paste
Salt
Sugar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
With a sharp knife, butterfly the chicken to make it as flat as possible. Chuck into a bowl, add all the marinade ingredients to the chicken and mix well.
Step 2.
Add all the batter ingredients together and stir with a whisk until smooth. Set up a bowl of cold water.
Step 3.
Take the marinated chicken and plunge it into the batter mix and coat well. Then take it out and plunge it into cold water, and then back into the batter mix. This technique creates layers of batter that clump together, making the batter even crisper when fried. Repeat the process 3 or 4 times with each piece of chicken.
Step 4.
Preheat a pot of oil to 170°C, and fry the chicken until golden brown and wonderfully crispy. This will take 6-7 mins.
Step 5.
Get a pestle and mortar and add all the sambal ingredients to it, pound them together until a paste is formed. (You can use a food processor for this if you prefer). Then using the hot oil from the fried chicken pour a spoon over the paste to cook it. It’ll sizzle, and bring out all of the flavours.
Step 6.
Take the deep fried chicken and something to pound it with, and begin crushing it. You want it to crack and break up a little, but not too much. Then douse the chicken in the sambal and work it into the cracks and craggly bits.
Step 7.
Serve with steamed rice and garnish with cucumbers, lettuce leaves and lime.
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