Ayam Goreng Indonesian Fried Chicken
with Crispy Sweet Potatoes and Baby Gem Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
1 sachet(s)
Indonesian Style Spice Mix
4 unit(s)
British Chicken Thighs
15 grams
Sambal Paste
25 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
1 tbsp
Plain Flour
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the sweet potatoes widthways into 1cm thick rounds (no need to peel). Put the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Bake on the top shelf until golden and cooked through, 25-28 mins. Turn halfway through.
Meanwhile, halve the lime.
In a medium bowl, combine half the lime juice with the olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
Put the plain flour (see pantry for amount) into a large bowl. Add the Indonesian style spice mix and season with salt and pepper. Mix to combine.
Add the chicken thighs to the bowl and turn them over in the flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any flour left in the bowl.
Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, make the sauce.
In a small bowl, combine the sambal paste and ketjap manis with the remaining lime juice and sugar for the sauce (see pantry for amount). Set aside.
When everything's almost ready, add the lettuce, peanuts and half the coriander to the medium bowl with the lime dressing. Toss to evenly coat the lettuce.
Share the fried chicken between plates and drizzle over the ketjap and sambal sauce.
Serve the sweet potatoes and salad on the side. Sprinkle the remaining coriander over the sweet potato to finish.
Enjoy!
