Indonesian-style Fried Chicken with Cucumber Salad
With a crunchy coating that’s supercharged with aromatics, this Indonesian-style Fried Chicken with Cucumber Salad is sure to get your tastebuds tingling. Cooked up by School of Wok founder, author and TV chef Jeremy Pang, it pairs beautifully with his Simple Sambal – find the recipe online – or you can team it with a ready-made sambal. Marinate the meat for at least 1 hr or overnight if you can.
- Time: 80 min
- Servings: 4
Source: ocado.com
Ingredients
- garlic cloves, roughly chopped
- cm piece ginger, roughly chopped
- lemongrass stalk, bashed and roughly chopped
- red onions, ½ roughly chopped , 1 finely sliced
- cumin powder
- curry powder
- turmeric powder
- Kashmiri chilli powder , plus a pinch
- sea salt
- black pepper
- coconut milk
- mixed chicken thighs and drumsticks, skin-on, bone-in
- self-raising flour, plus extra for dusting
- cornflour
- cucumber, skin peeled and finely sliced, flesh halved and sliced diagonally into
- lime, juiced
- caster sugar
- litres vegetable oil, for frying
- spoonfuls sambal, to serve