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Craving Pak Gembus? This recipe brings the flavors right to your kitchen. Marinated chicken thighs are coated in a crispy, craggy layer and fried to golden perfection. The sambal, with its blend of red chilies, bird eye chilies, and garlic, is finished with a hot oil pour-over, creating a fragrant and spicy accompaniment. Serve the smashed chicken with sambal on top or on the side for a satisfying meal.
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Mix chicken thighs with garlic, salt, coriander powder, smoked paprika, sweet paprika, and white pepper until well coated.
Cover and refrigerate for 1 hour.
Mix all-purpose flour, cornstarch, tapioca flour, baking powder, sweet paprika powder, salt, and mushroom bouillon powder in a wide bowl.
Press each piece of marinated chicken firmly into the dry coat.
Dip briefly into ice cold water, then press back into the dry coat again to create craggy, crispy layers.
Shake off the excess coating.
Fry over medium heat until golden, then turn to high heat until golden brown.
Blend red chilies, bird eye chilies, and garlic into a rough paste.
Heat oil until very hot, then pour over the paste, or fry the paste in the hot oil for 2 to 3 minutes until fragrant.
Add salt and mushroom bouillon powder, stir through.
Take off the heat and fold in the cashew nuts.
Smash the fried chicken and serve with sambal on top or on the side.
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For extra crispiness, ensure the chicken is well coated in the dry mix before frying.
Adjust the number of chilies in the sambal according to your spice preference.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for juicier results.
How do I make the sambal less spicy?
Reduce the number of bird eye chilies or use milder chilies.
Can I prepare the marinade in advance?
Yes, you can marinate the chicken up to a day in advance.
What can I use instead of mushroom bouillon powder?
You can substitute with chicken bouillon powder.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
