MALAYSIAN FRIED CHICKEN

40 MINS, PLUS 4 HOURS TO MARINATE

Chicken thighs yield crunchy, crispy tenders, supremely fragrant from their satay marinade.

SERVES 4

For the satay spice paste (makes about 300g)

– 1 lemongrass stalk,

roughly chopped

– 600g onion,

roughly chopped

– 5 garlic cloves

– 1 tsp ground

coriander

– 1 tsp chilli powder

– 1 tsp ground turmeric – ½ tsp fennel seeds

– ½ tsp ground cumin – 100g dark brown sugar

– 500g boneless, skinless chicken thighs, cut into 2.5cm-wide strips

For the peanut sauce

– 180g lightly salted peanuts, dry-toasted

– 200ml coconut milk – 60g dark brown sugar – 2½ tbsp tamarind paste

– ¼ tsp chilli powder

For the spiced flour mix

– 250g gram (chickpea) flour

– 1½ tbsp ground coriander

– 1½ tbsp chilli powder – 1½ tbsp ground turmeric

– 2 tsp fennel seeds

– 2 tsp ground cumin – 3 eggs, beaten

– oil, for frying Blend all the ingredients for the satay paste (apart from the chicken) to a fine purée consistency with a tablespoon of salt. Always mix lemongrass with some onion to provide easier fodder for the blades (blitzing lemongrass by itself can be hard work and you will be left with hard, fibrous strands).

Marinate the chicken in 75g of the satay spice paste for at least four hours, or preferably overnight.

To make the peanut sauce, grind the peanuts using the pulse function of a food processor until you get a rough, sandy texture. Add this, along with the rest of the sauce ingredients, 150ml water, about half a teaspoon of salt (add it to taste) and 75g of the satay spice paste, to a medium-sized saucepan (the leftover paste keeps for up to a month in the fridge, can be frozen for up to a year, or use it to make the burgers, right).

Set over a medium heat and bring to the boil, stirring frequently. Reduce the heat to low and simmer for five minutes, until the sauce thickens, then set aside.

Combine the ingredients for the spiced flour (apart from the eggs and oil) in a bowl with a teaspoon and a half of salt. Mix well, then transfer to a shallow dish. Add the eggs to another shallow dish. Heat at least 5cm of oil in a large pan until it reaches 190C.

When you are ready to fry, prepare the chicken (if you do so too far in advance, it will become sticky). First dredge the chicken in the egg and then through the flour mixture. Shake off any excess flour.

Fry the chicken pieces in small batches for 90 seconds, until golden brown. Turn halfway through to ensure even cooking.

Rest the fried chicken on a cooling rack – the pieces will crisp up once cooled a little. Allow the oil temperature to increase back to 190C before frying the next batch.

Serve with the peanut sauce.