Indonesian Style Fried Chicken and Peanut Sauce
with Kiwi & Coriander Slaw and Sticky Rice
Our Indonesian Style Fried Chicken and Peanut Sauce is inspired by ayam goreng, an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages.
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
150 grams
Sushi Rice
1 sachet(s)
Indonesian Style Spice Mix
4 unit(s)
British Chicken Thighs
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Kiwi
120 grams
Coleslaw Mix
15 grams
Sambal Paste
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
2 tbsp
Honey
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Boiling Water
1 tsp
Sugar for the Sauce
Utensils
Cooking Instructions and Tips
Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pour the water for the rice (see pantry) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.
Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a large bowl, add the flour (see pantry for amount), 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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season and fry until browned on each side and cooked through, 13-15 mins.
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 drizzle over the honey (see pantry for amount). Turn the chicken in the honey until coated and remove to a plate. Cover with foil to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything cooks, boil a half-full kettle.
Zest and halve the lime. Roughly chop the coriander (stalks and all). Peel the kiwi, then cut into 1cm chunks.
In a medium bowl, combine the coleslaw mix, sambal (add less if you'd prefer things milder), coriander, kiwi, the juice from half the lime, a pinch of lime zest and the sugar and oil for the dressing (see pantry for both amounts).
Season with salt and pepper, toss together and set aside.
In a small bowl, mix the peanut butter, boiled water and sugar for the sauce (see pantry for both amounts) until you have a smooth, thick paste. Add half the soy sauce and a squeeze of the remaining lime juice.
Mix vigorously until smooth.
Taste and add more lime juice, soy and sugar if needed.
When everything's ready, slice the chicken widthways into 1cm strips.
Stir the remaining lime zest through the rice and spoon into a small ramekin or bowl. Press down with a spoon, then turn the rice out onto your plate. Repeat with the remaining rice.
Serve the sliced chicken and coleslaw alongside.
Enjoy!
