Crispy smashed chicken leg with sambal

Method

1. 01
   Step 1Spatchcock and salt the chicken

   Cut the chicken along the backbone, open it flat, and season generously with salt inside the cavity.

   whole chickenSalt
2. 02
   Step 2Marinate with aromatics

   Rub the chicken with the oil, ginger, shallots, garlic, lemongrass, and red chili. Let the flavors develop for a few minutes.

   Note

   If you have time, refrigerate for an hour for deeper flavor.

   whole chickenVegetable oilGingerShallotGarlicLemongrasssambal
3. 03
   Step 3Poach the chicken20 min

   Place the marinated chicken in a pan with the aromatics, add water to cover, bring to 145°C and poach until cooked through. Reserve the cooking liquid.

   Note

   The cooking liquid can be used to enrich the coconut rice.

   whole chicken
4. 04
   Step 4Separate drumstick and thigh

   Remove the chicken from the poaching liquid and cut it into individual legs (drumstick and thigh portions).

   whole chicken
5. 05
   Step 5Brush and bake30 min

   Brush each chicken piece with oil, place on a lined baking tray, and bake at 195°C until the skin is crispy and golden.

   whole chickenVegetable oil
6. 06
   Step 6Make the sambal

   Pound together the red chili, garlic, shallots, and a pinch of salt in a mortar until you have a coarse, fiery paste.

   Note

   Adjust chili to your heat tolerance.

   sambalGarlicShallotSalt
7. 07
   Step 7Cook the coconut rice15 min

   Rinse the rice, add it to a pot with the coconut milk and a pinch of salt, bring to a boil, then reduce heat, cover, and steam until tender.

   Note

   Use the reserved chicken cooking liquid in place of water for extra depth.

   Jasmine riceCoconut milkSalt
8. 08
   Step 8Smash the chicken

   Place one baked chicken leg on a board and press down firmly with a heavy pot or skillet to smash and flatten it.

   Note

   This increases surface area and makes the chicken extra crispy when fried.

   whole chicken
9. 09
   Step 9Fry until crispy3 min

   Heat the oil for frying to 145°C, carefully add the smashed chicken, and fry until deeply golden and crunchy.

   Note

   Fry in batches if needed to avoid crowding the pan.

   whole chickenVegetable oil
10. 10
    Step 10Assemble the bowl

    In a serving bowl, lay down a bed of coconut rice, place the fried chicken on top, spoon the sambal over the chicken, and garnish with shredded cabbage, cucumber slices, and toasted peanuts.

    Note

    Serve immediately while the chicken is still crackling hot.

    Jasmine ricewhole chickensambalCabbageCucumberPeanut