Sambal Fried Chicken Nasi Lemak Burger

Method

1. Score the thick parts of the chicken thighs and open them out to an even 1.5 cm thickness. Toss with the coconut milk, turmeric, grated garlic, chili powder and salt and marinate for 20 minutes (or overnight in the fridge).

   Add in this stepBoneless chicken thighs (about 130 g each) 2Coconut milk (for the marinade) 80 mlGround turmeric ½ tspGarlic cloves, grated (for the marinade) 1Chili powder ½ tspSalt (for the marinade) ½ tsp

2. Heat the oil in a small pan and cook the shallots, garlic and belacan over medium-low heat for 3 min until soft. Add the sambal oelek, palm sugar, tamarind and 2 tbsp of water, turn down to low heat and cook for 5 min, until the oil seeps out and the sambal is deep red. Turn off the heat. Mix half into the mayonnaise for sambal mayo and keep the rest as a glaze.

   Add in this stepCooking oil (for the sambal) 2 tbspShallots, finely chopped 2Garlic cloves, chopped (for the sambal) 1Sambal oelek (ground chili paste) 2 tbspBelacan (shrimp paste) ¼ tspPalm sugar (or brown sugar) 2 tspTamarind paste 1 tspMayonnaise 3 tbsp

   medium-low heat→low heat

3. Pour the frying oil into a 22 cm pan and heat over medium heat. Fry the peanuts for 3 min and lift out, then fry the anchovies in the same oil for 2 min until light golden and lift out. Roughly crush them together for the crunchy topping. Keep the oil in the pan.

   Add in this stepOil for frying 250 mlRaw peanuts 20 gDried anchovies (ikan bilis, medium, heads and guts removed) 20 g

   medium heat

4. Mix the flour and cornflour and press it firmly onto the marinated chicken. Fry in the same oil (about 170°C) over medium heat in 1 batch(es), 10 min in total, about 5 minutes per batch, turning, until deep golden and the juices run clear when pierced. Drain on a rack and brush thinly with the sambal glaze while hot.

   Add in this stepPlain flour 50 gCornflour 20 g

   medium heat

5. Split the buns and toast them cut side down in a pan with the coconut oil over medium heat, in 1 batch(es), 1 min 30 sec in total, until golden. Crack the eggs into the same pan, turn down to medium-low heat and fry for 3 min, until the whites are set and the yolks still soft.

   Add in this stepBurger buns 2Coconut oil (for toasting the buns, or butter) 2 tspEggs 2

   medium heat→medium-low heat

6. Spread sambal mayo on the bottom buns and layer with lettuce, thinly sliced cucumber, the chicken and a fried egg, then scatter over plenty of anchovy-peanut crunch. Spread the top buns with sambal mayo, close and serve straight away.

   Add in this stepRomaine lettuce leaves 2Cucumber ½