You’ll Need
For the Chicken
700g boneless chicken thigh fillets
3 tbsp kecap manis
1 tbsp tamarind paste
2 garlic cloves, finely grated
1 tbsp grated ginger
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli flakes
1 tbsp sunflower oil
For the Fresh Sambal
1 tomato, finely diced
1 small shallot, finely sliced
1 red chilli, finely sliced
Juice of ½ lime
Pinch of salt
Optional but Dangerous
Coconut rice
Crispy onions
Extra kecap manis
Method
Mix the kecap manis, tamarind, garlic, ginger, coriander, turmeric, chilli and oil.
Reserve two clean tablespoons of marinade, then coat the chicken with the rest.
Marinate in the fridge for 30 minutes.
Preheat your air fryer to 195°C.
Arrange the chicken in a single layer and air fry for 8 minutes.
Turn, brush with half the reserved marinade and cook for 6 minutes.
Brush with the final marinade and air fry for another 2-4 minutes until lacquered.
Check the thickest piece reaches 75°C and rest for 3 minutes.
Mix the tomato, shallot, chilli, lime juice and salt.
Serve the chicken with fresh sambal and rice.