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Ingredients
- 2 bone in, skin-on chicken thighs
- 4 skin-on chicken wings
- 4 purple shallot
- 4 garlic cloves
- 5cm piece galangal, peeled and roughly chopped
- 4 tbsp lemongrass paste
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorn
- 2 tsp ground tumeric
- 2 tbsp fish sauce
- 2 cups cornflour
- 2 cups vegetable oil
- 3 Thai chilli
- 2 long red chilli or green chilli
- 1/2 red tomato
- 1 lime, juiced
- 1/2 tsp shrimp paste
- 1 tsp coconut oil
- 1/2 tsp raw sugar
- 1/2 tsp salt
Method
- Using a mortar and pestle or an immersion blender, mix together 2 of the purple shallots, 3 cloves of garlic, galangal, 3 tbsp lemongrass, fennel, cumin, coriander, peppercorns and turmeric to create a paste. If using an immersion blender, add up to 1 tbsp of fish sauce to help it blend.
- Rub the paste thoroughly over your chicken, cover, and leave refrigerated for at least an hour (overnight preferred).
- Prepare the sambal matah (raw sambal) by chopping up the chillies, 2 remaining shallots, 1 clove garlic and tomato. Add to a bowl along with your lime juice, 1 tbsp of lemongrass paste, shrimp paste, remaining 1 tbsp of fish sauce, coconut oil, sugar and salt and mix. Set aside.
- Heat the oil until it is sitting at 190c degrees celsius.
- For frying, prepare a bowl for dredging in the cornflour. Dip each piece of marinated chicken into the cornflour and thoroughly coat all edges. Once a craggly coating is formed, add straight into your hot oil. Be careful to always drop the chicken away from you when placing in oil.
- Cook the thighs for 4 minutes either side, or until cooked through and golden. Wings will take around 2-3 minutes either side.
- Add the chicken to a serving plate along with your sambal matah and you are ready to serve!
Product used in recipe
- Squid Brand - Fish Sauce