From Yogyakarta with Fury: The Ultimate Smashed Garlic Chicken (Ayam Geprek)
Details
Crispy fried chicken meets its fiery match in a blitz of fresh garlic and chili.
Ingredients
Instructions
Marinate the Chicken
In a bowl, combine the chicken pieces with lime juice, minced garlic, salt, and white pepper, ensuring each piece is well-coated, then let it marinate in the refrigerator for at least 30 minutes.
Prepare the Coatings
In one shallow dish, mix together the all-purpose flour, rice flour, baking powder, salt, and garlic powder for the dry coating. In a separate bowl, whisk together ½ cup of the dry coating mix with the beaten egg and cold water to create a smooth batter.
Fry the Chicken
Heat oil in a deep pan or wok over medium-high heat. Take a piece of marinated chicken, dip it into the wet batter, then dredge it thoroughly in the dry coating, pressing firmly. Carefully place the chicken into the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side, then remove and drain on a wire rack.
Make the Sambal
While the chicken is resting, add the fresh chilies, garlic, salt, and sugar to a mortar and pestle. Grind the ingredients together into a rough, coarse paste. Pour 4 tablespoons of the hot oil from frying over the paste and mix well.
Smash and Serve
Place a piece of fried chicken into the mortar with the sambal. Use the pestle to gently smash or press the chicken a few times, mixing it with the sambal. Serve immediately with steamed rice and fresh vegetables like cucumber or cabbage for a complete, explosive meal.
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