Indonesia, Asia · Ayam Penyet

Ayam Geprek Mozzarella Rice Bowl

Name: Ayam Geprek Mozzarella Rice Bowl
Cook time: 35 min
Total time: 35 min
Yield: Serves 2
Cuisine: Indonesia
Ingredients: Chicken breast 300 g; Salt (seasoning) ¾ tsp; Garlic powder ½ tsp; White pepper ¼ tsp; Plain flour 70 g; Cornstarch 20 g; Ice-cold water 70 ml; Neutral oil for deep-frying 700 ml; Bird's eye chillies 7; Red chillies 2; Garlic cloves 3; Salt (sambal) ½ tsp; Sugar ½ tsp; Hot frying oil (sambal) 3 tbsp; Shredded mozzarella 80 g; Cooked jasmine rice 300 g; Cucumber ½

Indonesia's viral spin: crunchy fried chicken smashed into garlic-chilli sambal, blanketed in melted mozzarella and served over rice.

ServingsServes 2

Total cooking time35 min

DifficultyMedium

About servingsPour hot oil only into a heat-proof mortar or ceramic bowl, and make sure it is completely dry, or the oil will spit.

Method

Butterfly the chicken breast and open it out to an even 1.5 cm thickness, cutting one piece per serving. Season all over with the salt, garlic powder and white pepper.
Add in this stepChicken breast 300 gSalt (seasoning) ¾ tspGarlic powder ½ tspWhite pepper ¼ tsp
Mix a third of the flour with the cold water into a thin batter; put the rest of the flour and the starch on a wide plate. Dip the chicken in the batter, then press it firmly into the dry mix so craggy flakes stick to it.
Add in this stepPlain flour 70 gCornstarch 20 gIce-cold water 70 ml
Heat the oil in a pot or wok (no more than half full) on medium-high heat to 170 °C. Lower the chicken in gently, away from you, and fry in 1 batch for , turning once, until deep golden and 75 °C in the centre (no pink when cut). Keep a lid nearby and never leave the oil.
Add in this stepNeutral oil for deep-frying 700 ml
medium-high heat
In a mortar, coarsely pound the bird's eye chillies, red chillies, garlic, salt and sugar. Carefully ladle the hot oil from the fryer over them; it will sizzle and smell amazing. Keep your face back and stir to finish the sambal bawang.
Add in this stepBird's eye chillies 7Red chillies 2Garlic cloves 3Salt (sambal) ½ tspSugar ½ tspHot frying oil (sambal) 3 tbsp
Lay the fried chicken on the sambal and smash it with the pestle until the crust cracks and the sambal is pressed into it.
Put the smashed chicken in a 24 cm non-stick pan, cover with mozzarella, put the lid on and leave on low heat for , until the cheese melts. Spoon rice into a bowl, slide the chicken on top and add sliced cucumber.
Add in this stepShredded mozzarella 80 gCooked jasmine rice 300 gCucumber ½
low heat

Cook's tip

While dredging, drizzle a few drops of batter into the dry mix and rub it in: those little clumps give geprek its signature rugged crunch. Control the heat with the number of bird's eye chillies.

Cooking it at camp

Fry the chicken at home; at the campsite reheat it in a cast-iron pan until crisp, then add sambal and cheese and cover to melt. If you do fry on site, do it only on a stable burner well away from the tent.