Smashed Fried Chicken & Sambal Plate

Step 1

Pat chicken thighs dry. Season generously with salt and black pepper on both sides.

Step 2

Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.

Step 3

Lay chicken skin-side down in the skillet. Sear 5–6 minutes without moving until golden and crispy.

Step 4

Flip chicken and cook 4–5 minutes more until the thickest part reaches 165°F, then remove to a plate.

Step 5

In the same skillet, add tempeh and tofu cubes (cut into 1-inch pieces) to the remaining oil and fat. Fry 3 minutes per side until golden, then push to the side.

Step 6

Add chopped greens to the empty skillet space and toss constantly until wilted, about 1–2 minutes.

Step 7

Place a piece of chicken on a small cutting board or plate. Smash firmly with the bottom of a spoon or wooden mallet until flattened and seasoned with sambal crust.

Step 8

Divide rice among serving plates. Top with smashed chicken, fried tempeh, fried tofu, wilted greens, and cucumber slices.

Step 9

Drizzle the sambal oelek mixed with lime juice over the smashed chicken. Serve immediately.