Bruneian Nasi Katok Chicken Rice

Ingredients

• 1 lb boneless chicken thighs
• 1 1/2 cups rice
• 3 cups neutral oil, for frying, plus 3 tbsp
• 8 dried red chilies, soaked, or 3 tbsp chili paste
• 1 large onion, half sliced for the sambal and half diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1/2 cup all-purpose flour
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Blend the soaked chilies with half the onion, the garlic, and the ginger into a coarse paste.
3. Heat the 3 tablespoons of oil in a pan over medium-low heat and fry the paste for 15 to 20 minutes, stirring often.
4. Keep frying until the paste darkens to deep red and the oil visibly separates and pools around it. This long fry is what makes sambal taste cooked rather than raw and harsh.
5. Stir in the tamarind, sugar, fish sauce, and a splash of water and cook for 5 minutes more. Season and set aside.
6. Season the chicken well and dust it in the flour, shaking off the excess.
7. Heat the frying oil to 350F (175C) and fry the chicken for 6 to 8 minutes, turning once, until deep golden and cooked through to 165F (74C).
8. Drain on a rack, not paper, so the crust stays crisp, and serve over the rice with a generous spoonful of sambal and lime wedges.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.