Keto Ayam Geprek (Smashed Fried Chicken)

Ingredients

• 4 pieces Chicken thighs
• 1 cup Almond flour
• 1 large Egg
• 4 cups Cauliflower rice
• 4 cloves Garlic
• 5 pieces Bird's eye chili
• 2 tablespoons Coconut oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Place the 4 pieces of chicken thighs in a bowl. Add the 1 teaspoon of salt and the 0.5 teaspoon of pepper. Toss the chicken to coat it evenly with the salt and pepper. Let the chicken marinate for at least 10 minutes.
2. 2Prepare your dredging station. In one shallow dish, crack and beat the 1 large egg. In another shallow dish, measure the 1 cup of almond flour.
3. 3Take one marinated chicken thigh. Dip it into the beaten egg, ensuring it is fully coated. Then, transfer the egg-coated chicken thigh to the dish with the 1 cup of almond flour. Press the almond flour onto the chicken to create a thick, even coating. Repeat this process for all 4 pieces of chicken.
4. 4Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of coconut oil. Heat the oil until it shimmers, which should take about 2-3 minutes. Carefully place the coated chicken thighs into the hot oil. Fry the chicken for 6-8 minutes per side, until it is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
5. 5While the chicken is frying or resting, prepare the chili-garlic paste. Peel the 4 cloves of garlic. Remove the stems from the 5 bird's eye chilies. Place the peeled garlic and deseeded chilies into a mortar. Grind them together with a pestle until a coarse paste forms.
6. 6Place the fried chicken thighs onto a clean cutting board. Spoon the chili-garlic paste over each piece of chicken. Using a fork or the flat side of a heavy knife, gently smash each chicken thigh to distribute the paste and slightly flatten the chicken. Do not over-smash, you want to keep some texture.
7. 7Serve the smashed chicken immediately with the 4 cups of cauliflower rice.

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