Garlic Chicken Crackle with Sambal

Instructions

1. Prepare Chicken and Marinade

   3 min hands-on30 min waiting

   • Butterfly the chicken breast by slicing horizontally and pressing flat.
   • Combine soy sauce, minced garlic, salt, black pepper, and paprika in a bowl.
   • Add chicken to the bowl and coat evenly. Refrigerate for at least 30 minutes.

2. Make the Batter

   3 min hands-on

   • Whisk whole wheat flour, baking powder, black pepper, and sugar in a bowl.
   • Gradually add cold water, whisking until smooth and thick.

3. Layer Batter for Crispiness

   5 min hands-on

   • Remove chicken from the fridge and dip each piece into the batter.
   • Briefly plunge into cold water, then return to batter. Repeat 3-4 times.

4. Fry the Chicken

   3 min hands-on10 min waiting

   • Heat sesame oil in a pot to 170°C (338°F).
   • Fry chicken for 6-7 minutes until golden brown and crispy. Drain on a rack.

5. Prepare Sambal Paste

   4 min hands-on

   • Combine garlic, cayenne pepper, black pepper, and shrimp in a mortar and pestle.
   • Spoon hot frying oil over the paste and mix well.

6. Assemble the Dish

   2 min hands-on

   • Lightly crush fried chicken to create cracks.
   • Coat chicken with sambal paste, filling crevices.

7. Serve

   2 min hands-on

   • Serve sambal-coated chicken with steamed rice.
   • Garnish with cucumber slices, lettuce leaves, and lime wedges.
   • Cooking tips:
   • Ensure the oil temperature remains steady at 170°C for optimal crispiness; too low can make the batter greasy, while too high can burn it.
   • For a spicier sambal, add more cayenne pepper or a fresh chili. Adjust to your heat tolerance.
   • Use fresh, high-quality sesame oil for a nutty, aromatic flavor that complements the sambal.
   • When crushing the fried chicken, be gentle to avoid breaking it into small pieces—aim for a rustic, textured appearance that holds the sambal well.