Fried chicken po'boy
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 4
Nadiya’s take on the Louisiana po’ boy uses fried chicken instead of the more traditional shrimp. Topped with fresh cucumber and spicy coconut sambal, they’re a taste sensation.
Ingredients
For the chicken
- 6 boneless and skinless chicken thighs, roughly chopped
- 2cm/1in piece fresh root ginger, peeled and grated
- 4 garlic cloves, grated
- 100ml/3½fl oz coconut milk (the thin watery part, reserve the cream)
- 1 lemon, juice only
- vegetable oil, for deep frying
- 125g/4½oz plain flour
- 1½ tbsp Cajun seasoning
- 2 tbsp coconut milk cream (from the tin above)
- 2 tbsp chilli sauce
- salt and freshly ground black pepper
- 1 large French baguette, to serve
For the sambal
- 125g/4½oz desiccated coconut, toasted and cooled
- 4 garlic cloves, grated
- 1 large red chilli, roughly chopped
- large handful fresh parsley, roughly chopped
- 1 lime, juice only
For the salted cucumber
- 1 large cucumber, cut into ribbons using a vegetable peeler
- ½ red onion, thinly sliced
- ½ tbsp salt flakes
- 3 tbsp white wine vinegar
- 1 tbsp brown sugar
Method
To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well.
Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.
Mix the coconut milk cream with the hot sauce in a bowl and set aside.
To make the sambal, put the ingredients in a food processor and blend until combined.
To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.
To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal.
