Ingredients:

Chicken Marinade 

• 6 boneless chicken thighs (or breast) 
  3 garlic cloves (minced) 
  
• 1 tsp salt 
  
• 1 tsp white pepper 
  
• 1/2 cup water 

Batter 

• 1 1/2 cups plain flour 
  
• 1/2 cup cornstarch 
  
• 1/4 cup rice flour 
  
• 2 tsp baking powder 
  
• 2 tsp turmeric 
  
• 2 tsp paprika 
  
• 2 tsp salt 

Mango Sambal 

• 1 R2E2 mango (finely diced) 
  
• 10 bird’s eye chillies 
  
• 6 garlic cloves 
  
• 1 shallot 
  
• 1/2 tsp salt 
  
• 1/4 cup hot oil 

To serve 

• Rice and cucumber slices 

Method:

1. For the chicken marinade, toss chicken with all ingredients in a mixing bowl and marinate for 30 minutes (or overnight for more flavour).
2. While the chicken is marinating, make the sambal by smashing the chillies, garlic, shallot and salt in a mortar and pestle (or blitz in a food processor!). Pour over hot oil, then stir in diced mango.
3. When you’re ready to fry, mix all batter ingredients and toss chicken through to coat. Let the battered chicken rest for 5 minutes for the dry batter to stick. Heat the oil in a large wok/pot until 180C and deep fry until golden and crispy (about 8-10 minutes). Cool on a wire rack.
4. Lightly smash the fried chicken, spoon over mango sambal, then smash it again so the sambal really gets in. Serve immediately with rice and cucumber!