Cuisine
Time
30 mins mins
Servings
4 people people
300 grams of Chicken thighs
Cucumbers
Tomato
1 tsp Salt
1 tsp Pepper
The Dry Powder
35g rice flour
35g corn starch
½ tsp baking powder
The Batter
35g rice flour
35g corn starch
½ tsp baking powder
1 egg
75ml-90ml cold water
The Sambal
5-6tbsp oil
3 large Red Chillies
3 Thai Bird’s Eye Chillies
4-5 Thai Shallots
1 clove Garlic
1 tsp salt
1 tsp sugar
The Bumbu (spice paste)
Chop up the sambal ingredients and place them in a pestle and mortar. Add a pinch of salt and sugar and grind to a coarse paste. Preheat 6 tbsp of oil and pour over the paste. Mix well and set aside.
The Chicken
Season the chicken with sea salt and black pepper and make the batter. First, mix the dry ingredients followed by one egg and the water. Mix until smooth
Dip the chicken into the dry powder mix and coat all over, then dip the chicken into the batter, followed by the dry powder again.
