Ayam Goreng Popcorn Chicken with Kecap Manis Butter Glaze

Method

1. Cut the chicken into 2–3 cm cubes and put them in a bowl with half the garlic, finely grated, the turmeric, ground coriander and salt. Massage it in and leave to marinate for 15 min.

   Add in this stepBoneless chicken thighs 300 gGarlic cloves 1Ground turmeric ¾ tspGround coriander ¾ tspSalt ¾ tsp

2. In another bowl, mix the cornflour and flour, sprinkle over 1 tablespoon of water and rub with your fingertips to form little clumps; they give the coating extra craggy crunch. Add the chicken and press the coating on all over.

   Add in this stepCornflour (cornstarch) 55 gPlain flour 25 g

3. Pour about 4 cm of oil into a dry 22 cm wok and heat over medium-high heat to 170 °C. Don't fill it more than halfway, and stay with it.

   Add in this stepNeutral oil for deep-frying 700 ml

   medium-high heat

4. Drop the chicken in piece by piece and fry in 1 batch(es) over medium heat for 4 min each, until pale golden. Lift onto a rack. Overcrowding drops the oil temperature and makes the coating soggy.

   medium heat

5. Turn the heat up to medium-high heat to bring the oil to 180 °C, return all the chicken and fry for another 1 min 30 sec, until deep golden and audibly crisp when lifted. Cut open the biggest piece to make sure it isn't pink inside.

   medium-high heat

6. Melt the butter in a 24 cm frying pan over medium-low heat, add the remaining garlic, minced, the sliced chillies and the finely shredded lime leaves, and cook for 1 min 30 sec until fragrant. Add the kecap manis, let it bubble, then take it off the heat, add the chicken and toss quickly.

   Add in this stepButter 20 gGarlic cloves 1Bird's eye chillies 1Makrut lime leaves 3Kecap manis (Indonesian sweet soy sauce) 2 tbsp

   medium-low heat

7. Pile into paper cones or onto a plate, scatter with sesame seeds and sliced spring onion, and serve straight away with lime wedges.

   Add in this stepToasted sesame seeds 1 tspSpring onions 1Lime ½