Ayam Goreng

Method

1. Cut the chicken into pieces with the bone, using thighs and drumsticks.
2. Place the chicken pieces in a bowl and add rice flour generously.
3. Add chicken broth powder, a lot of minced garlic, and vinegar. Mix well.
4. Add more rice flour as needed, then let the chicken marinate for at least 2 hours.
5. For the sauce: heat oil in a pan and add shallots, halved if small. Cook until softened and slightly charred.
6. Add plenty of chili peppers (remove stems, cut into pieces). Mix in two different varieties for heat.
7. Cover the pan and cook until the chilies are softened and charred.
8. Transfer the cooked shallots and chilies to a mortar and pestle (or food processor).
9. In the same pan, add tomatoes cut into quarters, cut side down. Add a tiny bit of oil, cover, and cook on medium-low heat until softened and slightly charred.
10. Add the tomatoes to the mortar. Add a teaspoon-tablespoon of sugar and a pinch of salt. Pound into a coarse paste.
11. Return the paste to the pan and cook briefly to dry it out, about 1 minute. Then turn off the heat and let it cool completely.
12. Fry the marinated chicken in hot oil until golden and cooked through. For extra crispiness, fry for 10 minutes, remove, let rest, then re-fry at higher temperature.
13. Once the sauce has cooled, add lime juice to taste and mix well.
14. Serve the fried chicken with the sambal sauce on top.