Ayam Goreng Style Fried Chicken Breast

Meanwhile, halve the lime.

In a medium bowl, combine half the lime juice with the sugar and olive oil 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.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick.

Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. 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 the oil is 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, 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.