250 g chicken fillet (boneless thigh)
100 g of potato flour / corn starch
1 tbsp paprika powder / chili powder
salt and pepper (to taste)
50 g shredded mozzarella (optional)
vegetable oil for frying
10 pieces bird's eye chillies
2 cloves garlic
2 tbsp vegetable oil
In a mortar and pestle (or with a food processor), coarsely blend bird’s eye chilies, garlic, and a pinch of salt.
Heat vegetable oil till it is sizzling slightly.
In a sturdy heat-proof dish (or in the mortar) pour the hot cooking oil onto the blended paste. Your sambal is now ready.
Place the crispy chicken top of the sambal and mash/crush the chicken with a pestle or rolling pin.
Serve the chicken with a side of steamed rice and some vegetables. Optional step: sprinkle shredded mozzarella cheese on top of the chicken and torch it to make “Ayam Geprek Mozarella”.