Dairy-Free Ayam Geprek with Tempeh

Instructions

1. 1In a large bowl, combine the 1/2 cup rice flour, 1/4 cup tapioca starch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp turmeric powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk these dry ingredients together until well mixed.
2. 2Add the 4 pieces of chicken thighs and the about 225 g of tempeh to the bowl with the flour mixture. Toss them thoroughly to ensure each piece is evenly coated on all sides.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Carefully place the coated chicken thighs and tempeh into the hot oil. Fry for about 6-8 minutes per side for the chicken, and 4-5 minutes per side for the tempeh, until they are golden brown and cooked through. The chicken should reach an internal temperature of 74°C. Remove the chicken and tempeh from the oil and place them on a wire rack to drain and cool slightly.
5. 5In a food processor, combine the 5-7 pieces of red chilies, 3 cloves of garlic cloves, 2 pieces of shallots, 3 pieces of candlenuts, and 1 tbsp of lime juice. Process until a coarse paste forms, creating the sambal.
6. 6Place the fried chicken thighs onto a clean cutting board. Using the back of a sturdy spoon or a mortar and pestle, gently smash each piece of chicken until it is slightly flattened.
7. 7Spoon a generous amount of the prepared sambal over the smashed chicken. Arrange the smashed chicken and the fried tempeh alongside the 4 cups of cooked white rice on serving plates. Serve immediately.

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