Indonesian Smashed Fried Chicken

Step 1

Pat the 1.5 lb chicken thighs dry with paper towels. Using a meat mallet or heavy pan, smash each thigh to an even 1/2-inch thickness.

Step 2

In a shallow dish, whisk together the 1 cup flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Step 3

Dredge each chicken piece in the flour mixture, pressing firmly to coat. Shake off excess and set aside on a plate.

Step 4

Heat the 2 cups vegetable oil in a large skillet over medium-high until shimmering, about 5 minutes. To test, drop a pinch of flour—it should sizzle immediately.

Step 5

Working in batches, fry the chicken for 5-7 minutes per side, until deep golden brown and cooked through (internal temperature reaches 165°F). Do not crowd the pan.

Step 6

Drain the fried chicken on a wire rack or paper towels. Serve hot with the 1/4 cup sambal oelek on the side for dipping.

Step 7

Optional: sprinkle with a little extra salt or squeeze of lime before serving if you like.