Crispy Smashed Chicken Leg
Crispy Smashed Chicken Leg
Ingredients
For the Sambal
- 2-3 red chillies, adjust to spice preference
- 2 cloves garlic
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 lime, juice
- 1 tablespoon oil
For the Crispy Chicken Leg
- 1 whole chicken leg, bone in
- as needed salt, to taste
- as needed pepper, to taste
- as needed oil, for cooking
For the Breading
- 100 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 100 ml water, approximate, to form a thick batter
For the Coconut Rice
- 200 grams white rice
- 200 ml coconut milk
- 100 ml water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- 1
Add red chillies, garlic, 1 teaspoon of salt, and 3 tablespoons of sugar to a mortar and pestle (or mini food processor).
⏱️ 3 min
- 2
Add the juice of 1 lime to the mixture.
⏱️ 1 min
- 3
Pound all ingredients together until a rough paste is formed. Stir in 1 tablespoon of oil and set the sambal aside.
⏱️ 5 min
- 4
Score the chicken leg on both sides to help it cook evenly and absorb flavor. Season the chicken heavily with salt and pepper.
⏱️ 3 min
- 5
Heat some oil in a pan until it is hot. Place the chicken skin side down in the hot pan and cook for 8-10 minutes until the skin is super crispy and golden brown.
⏱️ 10 min
- 6
Flip the chicken. Add a splash of water to the pan, then cover it. Let it steam for about 10 minutes to cook through and keep it juicy.
⏱️ 10 min
- 7
Uncover the chicken and cook for another 5 minutes to evaporate any excess liquid and re-crisp the skin.
⏱️ 5 min
- 8
While the chicken is cooking, prepare the breading. In a bowl, combine 100 grams of plain flour, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Mix well.
⏱️ 3 min
- 9
Slowly add 100 ml of water to the dry ingredients, mixing until a thick batter is formed.
⏱️ 2 min
- 10
Once the chicken is cooked through and crispy, dip it completely in the prepared batter, ensuring it is fully coated.
⏱️ 1 min
- 11
Return the battered chicken to the hot oil in the pan. Fry for another 2-3 minutes until it is super golden and extra crispy.
⏱️ 3 min
- 12
Place the cooked, crispy chicken on a cutting board. Spoon a generous amount of the prepared sambal over the chicken. Using the back of a spoon or a rolling pin, vigorously smash the chicken to break up the fibers and allow the sambal to penetrate.
⏱️ 3 min
- 13
Rinse the white rice until the water runs clear.
⏱️ 2 min
- 14
Add the rinsed rice to a pot with 200 ml of coconut milk, 100 ml of water, 1 tablespoon of sugar, and 1 teaspoon of salt.
⏱️ 1 min
- 15
Bring the mixture to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until all the liquid is absorbed.
⏱️ 12 min
- 16
Remove the pot from the heat, keeping it covered for an additional 5 minutes.
- 17
Fluff the rice with a fork before serving.
⏱️ 1 min
- 18
Serve the crispy smashed chicken leg with the coconut rice and extra sambal on the side, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Smashed Chicken Leg
For the Sambal
- 2-3 red chillies, adjust to spice preference
- 2 cloves garlic
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 lime, juice
- 1 tablespoon oil
For the Crispy Chicken Leg
- 1 whole chicken leg, bone in
- as needed salt, to taste
- as needed pepper, to taste
- as needed oil, for cooking
For the Breading
- 100 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 100 ml water, approximate, to form a thick batter
For the Coconut Rice
- 200 grams white rice
- 200 ml coconut milk
- 100 ml water
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- 1
Add red chillies, garlic, 1 teaspoon of salt, and 3 tablespoons of sugar to a mortar and pestle (or mini food processor).
⏱️ 3 min - 2
Add the juice of 1 lime to the mixture.
⏱️ 1 min - 3
Pound all ingredients together until a rough paste is formed. Stir in 1 tablespoon of oil and set the sambal aside.
⏱️ 5 min - 4
Score the chicken leg on both sides to help it cook evenly and absorb flavor. Season the chicken heavily with salt and pepper.
⏱️ 3 min - 5
Heat some oil in a pan until it is hot. Place the chicken skin side down in the hot pan and cook for 8-10 minutes until the skin is super crispy and golden brown.
⏱️ 10 min - 6
Flip the chicken. Add a splash of water to the pan, then cover it. Let it steam for about 10 minutes to cook through and keep it juicy.
⏱️ 10 min - 7
Uncover the chicken and cook for another 5 minutes to evaporate any excess liquid and re-crisp the skin.
⏱️ 5 min - 8
While the chicken is cooking, prepare the breading. In a bowl, combine 100 grams of plain flour, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Mix well.
⏱️ 3 min - 9
Slowly add 100 ml of water to the dry ingredients, mixing until a thick batter is formed.
⏱️ 2 min - 10
Once the chicken is cooked through and crispy, dip it completely in the prepared batter, ensuring it is fully coated.
⏱️ 1 min - 11
Return the battered chicken to the hot oil in the pan. Fry for another 2-3 minutes until it is super golden and extra crispy.
⏱️ 3 min - 12
Place the cooked, crispy chicken on a cutting board. Spoon a generous amount of the prepared sambal over the chicken. Using the back of a spoon or a rolling pin, vigorously smash the chicken to break up the fibers and allow the sambal to penetrate.
⏱️ 3 min - 13
Rinse the white rice until the water runs clear.
⏱️ 2 min - 14
Add the rinsed rice to a pot with 200 ml of coconut milk, 100 ml of water, 1 tablespoon of sugar, and 1 teaspoon of salt.
⏱️ 1 min - 15
Bring the mixture to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until all the liquid is absorbed.
⏱️ 12 min - 16
Remove the pot from the heat, keeping it covered for an additional 5 minutes.
- 17
Fluff the rice with a fork before serving.
⏱️ 1 min - 18
Serve the crispy smashed chicken leg with the coconut rice and extra sambal on the side, as desired.
⏱️ 1 min