Ayam Penyet Ssam with Sambal Ssamjang

Method

1. Finely grate or chop the garlic and shallots and mix with the turmeric, coriander and salt. Score the thick parts of the thighs so they cook evenly, rub the mixture all over and marinate for 20 min.

   Add in this stepBoneless chicken thighs, skin on 400 gGarlic cloves 2Shallots or a small onion 2Ground turmeric ½ tspGround coriander ½ tspSalt ¾ tsp

2. In a bowl, mix the ssamjang, sambal oelek, honey and sesame oil, then squeeze in the lime. Taste and adjust: more sambal for heat, more honey for sweetness.

   Add in this stepSsamjang (Korean dipping paste) 2 tbspSambal oelek (chilli paste) 1½ tspHoney 1 tspToasted sesame oil 1 tspLime ½

3. Wash the lettuce and perilla leaves and shake them dry. Cut the cucumber into finger-length sticks and thinly slice the spring onions.

   Add in this stepLettuce leaves (red leaf or romaine) 8Perilla leaves 6Cucumber ½Spring onions 1

4. Dust the chicken thinly with starch and shake off the excess. Heat the oil in a 24 cm frying pan on medium heat, lay the chicken in skin side down and cook for 7 min, pressing with a spatula, until the skin is deep golden and crisp. Flip and cook 5 min more, until the thickest part reaches 75 °C or the juices run clear. Fry in batches if your pan is small.

   Add in this stepCornstarch or potato starch 3 tbspOil (pan-frying) 6 tbsp

   medium heat

5. Rest the chicken on a board for 2 minutes, then press down firmly with the base of a bowl or a pestle until the skin cracks and the meat flattens. Spread about a third of the sambal ssamjang over the top and slice into strips.

6. Lay a perilla leaf on a lettuce leaf, add a spoonful of rice, a piece of chicken and a cucumber stick, dab on more sauce, scatter spring onion and wrap into one bite.

   Add in this stepCooked short-grain rice 240 g