Shatter Cracker Chicken with Golden Siam Curry Sauce

Method

1. In a pot add 1 cup of short grain rice. Wash & drain until water runs clear. Once drained add 284ml water and let rice sit for 30 minutes.
2. While the rice soaks, start the Golden Siam Curry Sauce, a Thai Twist on Japanese S&B Golden Curry. Using a small pot placed on the small burner add 1Tbsp of oil and heat on medium-high. Fry off 1Tbsp lemongrass paste, 1tsp minced garlic, 1Tbsp grated galangal, 1tsp ground coriander seed powder and 1/2tsp onion powder, cook until golden and fragrant. To deglaze the pot add 1tsp lime juice, 1tsp rice wine vinegar, 2tsp Squid premium fish sauce, stir and turn heat down to low. Add in 400ml coconut milk (74%), 200ml chicken stock, 8 medium-large bruised Kaffir lime leaves, 2tsp tamarind paste, 2 1/2tsp coconut sugar. Simmer sauce for 10 minutes stirring occasionally.
3. Prepare Chicken. Place 2x large chicken breasts on a chopping board flat side down with the tapered edge pointing towards you. Position your non cutting hand on top of the breast, holding it with your palm. Using a sharp knife, starting at the top thickest part of the breast, in a straight line, cut horizontally all the way through the breast. Repeat with the 2nd chicken breast to make 4 cutlets.Lay the cutlets on a tray with paper towel underneath and place into the fridge uncovered to rest. This allows the chicken to dry out whilst you're working on other steps. This will help the batter adhesion later.
4. Return to the curry sauce.Add 3x roux blocks of S&B Medium Hot Golden Curry Sauce to the pot, stir until combined. Keep sauce on a simmer for a further 10 minutes, then remove from the heat. Remove the Kaffir lime leaves for serving.
5. To cook the rice stir into the pot 1/2tsp sesame oil and 1/4tsp salt and place the lid on. Using high heat bring the rice to the boil, once boiling drop the heat to low and simmer for 10 minutes. Do not open lid.
6. Whilst rice is cooking make up the furikake mix and charred limes. In a dry pan add 25g coconut flakes and cook over medium heat, tossing occasionally until coconut is toasted. Once toasted, mix with 25g of Nori furikake, place in a bowl and set to one side. Cut 2x limes in half, sprinkle lime flesh with coconut sugar. Using the same coconut pan from before, drizzle pan with oil and turn heat to medium-high. Place limes flesh side down and cook until charred.
7. Once rice time is up, remove pot from heat and allow it to stand for 10 minutes. Do not open lid during this step.
8. Start salad prep by washing and drying the vegetables. Place cucumbers on a chopping board and use a rolling pin to smash them until they crack open. Once smashed cut them diagonally into strips 1"-2" long. Place the sliced cucumbers into a sieve and allow the excess moisture to drain off. Cut 2x red long chilli in half lengthways and remove the seeds. Slice chilli's finely on the diagonal and add to a bowl. Tear wombok leaves away from the stem and rip them into medium pieces, finely slice the stems on the diagonal add to the chilli bowl, along with 15g of torn fresh coriander. Do not add cucumber or dressing until serving.
9. To make salad dressing whisk together 2Tbsp Kewpie Sesame Soy Sauce, 2Tbsp Yuzu Ponzu and 1/4tsp salt flakes. Reserve for serving.
10. After rice has rested, remove pot lid add 1tsp of rice wine vinegar and 3/4 of the toasted coconut nori furikake (leaving some for garnish) and fluff rice with a rice paddle or fork.
11. Prepare the chicken crumb. Cut or using a food processor blitz 10 sheets of Valcom Rice Paper into irregular shards. Mix with 3 cups of Obento Panko Crumb and place in a tray. In a separate dish add 40g of cake/pastry flour and place next to the chicken crumb tray.
12. Make the chicken shatter batter.In a bowl sift 35g cake/pastry flour, 20g rice flour, 15g cornflour, 1/2tsp baking powder, 1/2tsp chicken seasoning, 1/2tsp white pepper, 1/2tsp ground coriander seed powder, 1/4tsp galangal powder. In a separate bowl whisk 60g of egg whites to soft peaks. Fold through 25g red curry paste with 10g Kewpie mayo (fold not whisk). Add dry ingredients and 70ml ice cold soda water to egg mixture. Stir lightly until the batter looks like heavy cream. Place batter mix next to crumb and flour trays. Prep another tray with al foil and place a wire rack on top. Position beside crumbing/batter station.
13. Coat chicken. Working 1 cutlet at a time dredge the chicken in the first dish of cake/pastry flour. Dip floured chicken into the wet shatter batter, completely coat chicken and shake off excess. Place battered chicken into the panko/rice paper tray, pick up surrounding crumb and place it top of the cutlet. Using your palm firmly press the cutlet into the tray, make sure the chicken is fully coated in the paper/crumb. Place coated chicken on the wire rack and repeat the process on the remaining cutlets. Once coated, you can push into the meat extra shards of rice paper for a larger effect. Place this tray, uncovered into the fridge for 10 minutes to allow batter to set.
14. Whilst chicken batter is setting prepare oil. In a deep pot (or deep fryer) add 2-3L of neutral oil and heat to 180°C, checking with a thermometer. Temperature must remain between 180°C-185°C for rice paper to puff and not absorb oil whilst the chicken is cooking. Once the oil is hot flash fry 20x Thai Basil leaves, be careful they will sputter hot oil! Skim leaves out of the oil and drain on paper towel.
15. To cook the chicken deep fry the cutlets one at a time for 3-4 minutes until golden brown, rice paper has puffed and the chicken is cooked through. Remove from oil and allow the cooked chicken to drain over a clean wire rack whilst you repeat the process and then plate.
16. PLATING. Add cucumber to the wombok/coriander/chilli bowl and toss together. Drizzle over salad dressing and divide salad amoung 4 plates. Place cooked rice into 4 small side bowls and garnish with the extra Coconut Nori Furikake. In 4 sauce ramekins divide the curry sauce (remember to remove to the kaffir lime leaves before dividing) and garnish each ramekin with 2 fried Thai Basil leaves. Crushed the remaining Thai Basil leaves over the plated salads. Add the Shatter Cracker Chicken to the plate along with 1 half of the charred lime and 20g of Obento Pickled Ginger.