Pecel Lele with Sambal Matah

Ingredients

• 4 pieces (about 1.5 lb) Bone-in, skin-on chicken thighs
• ½ cup All-purpose flour
• ¼ cup Cornstarch
• 3 cloves Garlic cloves, minced
• 3 cups Vegetable oil for frying
• 3 chilies Red bird's eye chilies, sliced
• 3 shallots (about 4 oz) Shallots, thinly sliced lengthwise
• 2 cloves Garlic cloves, thinly sliced
• 3 tablespoons Lime juice
• 2 tablespoons Coconut oil

Instructions

1. 1

   Pat the chicken thighs completely dry with paper towels, pressing gently all over to remove any moisture that would prevent crispy skin.

2. 2

   In a small bowl, whisk together the flour, cornstarch, minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper until evenly combined.

3. 3

   Coat each chicken thigh on all sides (skin, meat, and underside) with the flour mixture, shaking off excess so only a light, even layer remains.

4. 4

   Slice the 3 red bird's eye chilies lengthwise in half, then slice each half crosswise into thin 0.1-inch-wide rings, removing seeds if you prefer less heat.

5. 5

   Slice the 3 shallots in half lengthwise (from root to tip), then lay each half flat and slice crosswise into thin 0.1-inch-wide strips.

6. 6

   Slice the 2 garlic cloves as thinly as possible — about the thickness of a coin — working carefully to avoid crushing them.

7. 7

   Pour 3 cups of vegetable oil into a large, heavy-bottomed pot and heat over medium-high heat until a small piece of bread dropped in sizzles and turns golden in 30 seconds (about 350°F).

8. 8

   Carefully place the 4 flour-coated chicken thighs into the hot oil, skin-side down, using tongs to prevent splashing.

9. 9

   Fry for 12–14 minutes without moving the chicken, listening for a steady, gentle sizzle and watching for the skin to turn deep golden brown with darker edges.

10. 10

    Flip each chicken thigh using tongs and fry the second side for 8–10 minutes until the meat side is also golden brown and the internal temperature reaches 165°F at the thickest part.

11. 11

    Transfer the fried chicken to a paper towel–lined plate using tongs, letting excess oil drain for 1 minute before serving.

12. 12

    While the chicken cools, warm the 2 tablespoons of coconut oil in a small skillet over medium heat until it shimmers, about 45 seconds.

13. 13

    Pour the warm coconut oil into a small bowl, then add the sliced chilies, shallots, garlic, 3 tablespoons lime juice, and 0.5 teaspoon salt.

14. 14

    Stir gently with a spoon for 20 seconds until the sambal matah is evenly mixed, tasting and adjusting salt or lime juice if needed.

15. 15

    Divide the fried chicken between 2 plates, placing 2 thighs on each plate.

16. 16

    Spoon half of the sambal matah (about 2.5 tablespoons) onto each plate next to the chicken.

Tools you’ll need

• paper towels
• small bowl
• whisk
• cutting board
• sharp knife
• large heavy-bottomed pot (at least 4-quart capacity)
• deep-fat thermometer or instant-read thermometer
• long tongs
• small skillet
• spoon

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