← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g boneless chicken breasts or thighs, butterflied to an even 1.5 cm
• 1 tsp Salt
• ½ tsp Black pepper
• 1 clove Garlic, grated
• 40 g Rice flour
• 40 g Cornflour (cornstarch)
• ½ tsp Baking powder
• 1 Eggs
• 120 ml ice-cold water or sparkling water
• oil, for deep-frying
• 3 Red chilli
• 5 bird's eye chillies
• 2 Shallot, peeled
• 1 clove Garlic
• ½ tsp Salt
• 1 tsp Sugar
• ½ Lime, juiced (optional)
• 1 Cucumber, sliced
• 2 handfuls lettuce or shredded cabbage

Method

1. Season the chicken with the salt, pepper and grated garlic. Whisk the rice flour, cornflour, baking powder, egg and cold water into a smooth, thin batter.
2. Heat 4 cm of oil in a wok or deep pan to 170°C (340°F). Dip the chicken in the batter, let the excess drip off and fry for 6–8 min, turning once, until deep golden, crisp and 75°C (165°F) in the middle. Drain on a rack.
3. For the sambal, pound or briefly blitz the chillies, shallots, garlic, salt and sugar into a rough paste in a mortar or heatproof bowl. Carefully spoon over 2 tbsp of the hot frying oil; it will sizzle. Stir and add the lime juice (if using).
4. Put one piece of chicken on the sambal and smash it with the pestle (or the base of a heavy mug) until it cracks open and is coated. Repeat with the second piece.
5. Serve straight away with rice, cucumber and lettuce, while the crust is still crunchy.

Tips

• Rice flour and cornflour are gluten-free, but check your baking powder, as some brands contain wheat starch.
• Fry a little tofu or tempeh in the same oil for the classic warung plate.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Mama's Guide Recipes