Ayam Penyet (Smashed Fried Chicken with Sambal)

Chicken and rice

• 4 cloves Garlic
• 2 tsp Ground coriander
• 1 tsp Dried turmeric root
• 2 tsp Fine sea salt
• 1 piece Lime
• 8 pieces Chicken thighs, bone-in, skin-on
• 750 ml Sunflower oil
• 300 g Jasmine rice
• 450 ml Water

Sambal

• 4 pieces Red chili pepper
• 3 pieces Shallot
• 2 tbsp Sunflower oil
• ½ tsp Fine sea salt
• 1 piece Lime

1. Rinse the rice until the water runs mostly clear, then put it in a saucepan with the water and a pinch of the salt from the measured amount. Bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel the garlic and pound it in a mortar with the ground coriander, dried turmeric, 1.5 tsp of the salt, and the juice of 1 lime. Rub this paste all over the chicken thighs, getting it into the skin side and any crevices. Leave to marinate while you heat the oil.
3. Pour the sunflower oil into a wok or large pot to a depth of about 4 to 5 cm and heat to 175°C (350°F). Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until deep golden and the thickest part reaches 75°C (165°F). Lift out with tongs and rest for 5 minutes.
4. For the sambal, roughly chop the red chilli pepper and shallot, then pound with the remaining 0.5 tsp salt to a coarse paste. Warm 2 tbsp sunflower oil in a small saucepan over medium heat, add the paste and cook for 2 to 3 minutes until fragrant and slightly darker. Take off the heat and squeeze in the juice of 1 lime.
5. To serve, place a piece of chicken on a board and press it firmly once or twice with the flat side of a spatula to lightly smash it without tearing it apart. Serve the chicken with the sambal and the steamed jasmine rice. Spoon a little sambal over the chicken at the table.

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