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Prep time
5 minutes
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Cook time
15 minutes
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Serves
1 to 2
Author Notes
I once saw a video of a food stall in Indonesia doing this and immediately needed it to be a part of my life. Having said that, I adapted it heavily from its original form. Think of this more as a technique than a precise recipe, because much of it depends on your taste and the type of chiles you have access to. A meaty pepper variety like jalapeño will give you milder heat and more roasted pepper flavor. A variety with thin flesh, like Thai bird’s eye or Scotch bonnet, will provide a more intense kick and a sharper, aromatic chile aroma. But once you find your own sweet spot, this will become an addictive little treat that you’ll make again and again.
Notes: You can use any fried chicken from your favorite recipe or restaurant, but make sure that it has a nice crunchy crust. I personally find Jollibee to be suitable for this task. When it comes to the choice of peppers or chiles, it’s really up to what’s available to you and your heat tolerance. If you’re an intermediate spice eater, jalapeño or a thin, long green chile could be your go-to. If you’re an advanced spice lord, then Thai bird’s eye chile or Scotch bonnet pepper may be where you need to go. (If you’re living in North America, a combo of jalapeño and Thai bird’s eye would be my suggestion.) —Mandy @ Lady and pups
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Smashed Fried Chicken With Chiles
Ingredients
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2
large pieces of crusty fried chicken
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4
peppers, such as jalapeños, long green chiles, Thai bird’s eye, Scotch bonnet, or an assortment of your choice
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4
garlic cloves, smashed and peeled
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1
scallion, cut in half lengthwise
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1 tablespoon
canola oil, or other neutral vegetable oil
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2 teaspoons
Lee Kum Kee fine shrimp sauce
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2 teaspoons
mayonnaise
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1/2 teaspoon
ground white pepper
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Fine sea salt, to taste
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Steamed rice, for serving
Directions
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Heat the oven to 450°F/230°C. Fit a baking rack in a sheet pan. Place the fried chicken on the rack. Bake in the oven until the surface of the crust is sizzling, about 5 to 6 minutes.
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Remove the stems of the chiles, then toss them together with smashed garlic, scallion, and oil until evenly coated. Char the chile peppers over the direct flame of the stove (using a grill pan set on high heat if using an electric stove) until the pepper surface is lightly charred and the flesh just begins to soften, about 1 minute; transfer to a large bowl. Repeat with the garlic and scallion. Char the paste with a blowtorch for 20 to 30 seconds until bubbling and slightly browned on the edges. Add mayonnaise and white pepper, and smash everything with a pestle or fork until you have something that resembles a coarse sambal or chutney-looking mixture.
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Add the fried chicken to the bowl and smash the mixture into the chicken, breaking up the crust, meat, and bones until it’s a broken integrated pile of goodness (discarding the bones if desired but I usually just leave them in). Taste and season with more salt as needed. Serve immediately over rice.
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