Indonesian-style Fried Chicken with Cucumber Salad

Ingredients

• 3 garlic cloves, roughly chopped

• 5 cm piece ginger, roughly chopped

• 1 lemongrass stalk, bashed and roughly chopped

• 1½ red onions, ½ roughly chopped (or use 2 shallots), 1 finely sliced

• 1 tsp cumin powder

• 1 tsp curry powder

• 1 tsp turmeric powder

• ¼ tsp Kashmiri chilli powder (or paprika for a mild version), plus a pinch

• 1 tsp sea salt

• ½ tsp black pepper

• 2 tbsp coconut milk

• 1kg mixed chicken thighs and drumsticks, skin-on, bone-in

• 7 tbsp self-raising flour, plus extra for dusting

• 5 tbsp cornflour

• 1 cucumber, skin peeled and finely sliced, flesh halved and sliced diagonally into 5 mm chunks

• 1 lime, juiced

• ½ tsp caster sugar

• 2 litres (approx.) vegetable oil, for frying

• 4 (approx.) spoonfuls sambal, to serve

Directions

• Step 1

  Make the marinade: use a food processor to combine the garlic, ginger, lemongrass, chopped red onion (or shallots), cumin, curry powder, turmeric, ¼ tsp chilli powder (or paprika), sea salt, black pepper and coconut milk, blitzing until you have a thick, paste-like consistency; or pound together using a pestle and mortar.

• Step 2

  Use a knife to score each piece of chicken 2-3 times; put in a large bowl. Stir the flour and cornflour into the marinade, then massage it into the chicken, ensuring each piece is well coated. Cover and chill for at least 1 hr or overnight.Use a knife to score each piece of chicken 2-3 times; put in a large bowl. Stir the flour and cornflour into the marinade, then massage it into the chicken, ensuring each piece is well coated. Cover and chill for at least 1 hr or overnight.

• Step 3

  To make the salad, combine the cucumber and sliced red onion in a bowl with the lime juice, sugar and a big pinch of salt; mix well, cover and chill.

• Step 4

  Preheat the oven to 140°C/120°C fan/gas 1. Place a wire rack over a roasting tin. Take a high-sided pan and pour in oil to about halfway up; heat to 180°C. If no thermometer, drop in a cube of bread; if it turns golden in 30 secs, it’s good to go. Fry the chicken in batches (3-4 pieces at a time), lowering them in with tongs to prevent the coating sticking together: cook on high for 2-3 mins; reduce to medium-low and continue frying for 15-20 mins, until golden and cooked through. Remove to the rack; keep warm in the oven while you cook the rest.

• Step 5

  Serve the chicken with the salad and a little sambal, if you like.