Crispy Chicken with Sambal Aioli

Golden crispy chicken smashed and topped with sambal aioli, served with crunchy slaw and fries

Serves: 4

Ingredients:

  • 4 chicken thigh fillets (skin on)
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper

Coating:

  • 1½ cups plain flour
  • ½ cup cornflour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper

Sambal Aioli:

  • ½ cup Kewpie mayonnaise
  • 2 tbsp Sambal Sambal Rica Rica
  • 1 tsp lime juice
  • 1 small garlic clove, grated

Crunchy Slaw:

  • 2 cups shredded cabbage
  • 1 carrot, julienned
  • 2 spring onions, sliced
  • 2 tbsp mayonnaise
  • 1 tsp rice vinegar

Garnish:

  • Lime wedges
  • Coriander
  • Crispy fries

Instructions:

  1. Marinate the chicken in buttermilk, garlic powder, paprika, salt and pepper for at least 1 hour.
  2. Combine all coating ingredients and dredge the chicken thoroughly.
  3. Deep fry at 170°C for 6–8 minutes until golden and cooked through.
  4. Drain, then gently smash each piece using a pestle or a small plate.
  5. Mix together the sambal aioli ingredients.
  6. Toss the slaw ingredients together until lightly coated.
  7. Serve the crispy smashed chicken drizzled with sambal aioli alongside crunchy slaw, golden fries and lime wedges. 
Back to blog