Dairy-Free Ayam Geprek with Coconut Rice

Ingredients

• 4 pieces Chicken Thighs
• 1 tsp Turmeric Powder
• 1 tsp Garlic Powder
• 1 tsp Ground Coriander
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup All-Purpose Flour
• 0.5 cup Tapioca Starch
• 2 cups Vegetable Oil
• 8 pieces Red Chilies
• 4 pieces Garlic Cloves
• 2 pieces Shallots
• 2 cups Cooked Rice
• 1 can Full-Fat Coconut Milk
• 0.5 tsp Salt

Instructions

1. 1In a medium bowl, combine the 4 pieces Chicken Thighs with 1 tsp Turmeric Powder, 1 tsp Garlic Powder, 1 tsp Ground Coriander, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes.
2. 2In a shallow dish, combine 1 cup All-Purpose Flour and 0.5 cup Tapioca Starch. Take each marinated chicken thigh and dredge it in the flour mixture, pressing gently to ensure it is fully coated. Set aside.
3. 3Pour 2 cups Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
4. 4Using a slotted spoon or tongs, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Let it rest for 5 minutes.
5. 5Prepare the sambal by placing 8 pieces Red Chilies, 4 Garlic Cloves, and 2 Shallots into a mortar and pestle or a blender. Grind or blend them into a coarse paste.
6. 6Carefully spoon about 2 tablespoons of the hot frying oil from the pot into a small skillet. Add the sambal paste to the skillet and cook over medium heat for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the paste.
7. 7Place the rested fried chicken onto a clean cutting board. Spoon the fragrant sambal paste over the chicken. Using a mortar and pestle or the flat side of a heavy object (like a meat mallet), gently smash the chicken until it is slightly flattened and coated with the sambal.
8. 8In a medium saucepan, combine 2 cups Cooked Rice, 1 can Full-Fat Coconut Milk, and 0.5 tsp Salt. Stir gently over low heat until the rice is heated through and the coconut milk is fully incorporated, about 5-7 minutes. Do not allow it to boil.
9. 9Serve the smashed Ayam Geprek immediately alongside the warm coconut rice.

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