Pak Gembus
Pak Gembus
Ingredients
For the Marinade
- 500 g boneless chicken thighs
- 1 garlic clove, grated
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon white pepper
For the Dry Coat
- 100 g all purpose flour
- 50 g cornstarch
- 30 g tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom bouillon powder
- 1 cup ice cold water, as needed
- 4 cups frying oil, as needed
For the Sambal
- 8 red chilies
- 5 bird eye chilies
- 3 garlic cloves
- 50 g fried cashew nuts
- 1/4 cup hot oil, for sambal
- 1/2 teaspoon salt
- 1 teaspoon mushroom bouillon powder
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, grated garlic, 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon sweet paprika, and 1/4 teaspoon white pepper. Mix everything together until every piece of chicken is well coated.
⏱️ 5 min
- 2
Cover the marinated chicken and refrigerate for 1 hour to allow the flavors to meld.
⏱️ 60 min
- 3
While the chicken is marinating, prepare the dry coat. In a wide bowl, combine the 100g all purpose flour, 50g cornstarch, 30g tapioca flour, 1 teaspoon baking powder, 1 teaspoon sweet paprika powder, 1/2 teaspoon salt, and 1/2 teaspoon mushroom bouillon powder. Mix all ingredients together thoroughly.
⏱️ 5 min
- 4
Prepare a bowl of ice cold water.
⏱️ 1 min
- 5
Once the chicken has marinated, take one piece at a time and firmly press it into the dry coat, ensuring it's fully covered.
⏱️ 5 min
- 6
Briefly dip the coated chicken piece into the ice cold water, then immediately press it back into the dry coat again. This double-coating method helps create those craggy, crispy layers. Shake off any excess dry coat.
⏱️ 5 min
- 7
Repeat steps 5 and 6 for all remaining chicken pieces.
⏱️ 5 min
- 8
Heat enough frying oil in a deep pan or pot over medium heat until it reaches about 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown.
⏱️ 10 min•🌡️ 350
- 9
Once golden, increase the heat to high and continue frying for a short period until the chicken turns a deeper golden brown and is extra crispy. Remove from oil and place on a wire rack to drain excess oil.
⏱️ 5 min
- 10
While the chicken is frying, prepare the sambal. In a blender or food processor, blend the red chilies, bird eye chilies, and 3 garlic cloves into a rough paste.
⏱️ 5 min
- 11
Heat the 1/4 cup hot oil in a small pan until very hot. Carefully pour the hot oil over the chili paste in a heatproof bowl, or alternatively, fry the chili paste directly in the hot oil for 2 to 3 minutes until fragrant.
⏱️ 3 min
- 12
Add 1/2 teaspoon salt and 1 teaspoon mushroom bouillon powder to the sambal and stir through. Take off the heat and fold in the 50g fried cashew nuts.
⏱️ 2 min
- 13
Just before serving, place each piece of fried chicken on a cutting board or in a mortar and gently smash it with a pestle or the back of a heavy knife. This helps tenderize the chicken and allows it to absorb the sambal better.
⏱️ 5 min
- 14
Serve the smashed chicken immediately with the sambal on top or on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pak Gembus
For the Marinade
- 500 g boneless chicken thighs
- 1 garlic clove, grated
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon white pepper
For the Dry Coat
- 100 g all purpose flour
- 50 g cornstarch
- 30 g tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom bouillon powder
- 1 cup ice cold water, as needed
- 4 cups frying oil, as needed
For the Sambal
- 8 red chilies
- 5 bird eye chilies
- 3 garlic cloves
- 50 g fried cashew nuts
- 1/4 cup hot oil, for sambal
- 1/2 teaspoon salt
- 1 teaspoon mushroom bouillon powder
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, grated garlic, 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon sweet paprika, and 1/4 teaspoon white pepper. Mix everything together until every piece of chicken is well coated.
⏱️ 5 min - 2
Cover the marinated chicken and refrigerate for 1 hour to allow the flavors to meld.
⏱️ 60 min - 3
While the chicken is marinating, prepare the dry coat. In a wide bowl, combine the 100g all purpose flour, 50g cornstarch, 30g tapioca flour, 1 teaspoon baking powder, 1 teaspoon sweet paprika powder, 1/2 teaspoon salt, and 1/2 teaspoon mushroom bouillon powder. Mix all ingredients together thoroughly.
⏱️ 5 min - 4
Prepare a bowl of ice cold water.
⏱️ 1 min - 5
Once the chicken has marinated, take one piece at a time and firmly press it into the dry coat, ensuring it's fully covered.
⏱️ 5 min - 6
Briefly dip the coated chicken piece into the ice cold water, then immediately press it back into the dry coat again. This double-coating method helps create those craggy, crispy layers. Shake off any excess dry coat.
⏱️ 5 min - 7
Repeat steps 5 and 6 for all remaining chicken pieces.
⏱️ 5 min - 8
Heat enough frying oil in a deep pan or pot over medium heat until it reaches about 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown.
⏱️ 10 min•🌡️ 350 - 9
Once golden, increase the heat to high and continue frying for a short period until the chicken turns a deeper golden brown and is extra crispy. Remove from oil and place on a wire rack to drain excess oil.
⏱️ 5 min - 10
While the chicken is frying, prepare the sambal. In a blender or food processor, blend the red chilies, bird eye chilies, and 3 garlic cloves into a rough paste.
⏱️ 5 min - 11
Heat the 1/4 cup hot oil in a small pan until very hot. Carefully pour the hot oil over the chili paste in a heatproof bowl, or alternatively, fry the chili paste directly in the hot oil for 2 to 3 minutes until fragrant.
⏱️ 3 min - 12
Add 1/2 teaspoon salt and 1 teaspoon mushroom bouillon powder to the sambal and stir through. Take off the heat and fold in the 50g fried cashew nuts.
⏱️ 2 min - 13
Just before serving, place each piece of fried chicken on a cutting board or in a mortar and gently smash it with a pestle or the back of a heavy knife. This helps tenderize the chicken and allows it to absorb the sambal better.
⏱️ 5 min - 14
Serve the smashed chicken immediately with the sambal on top or on the side.
⏱️ 1 min