You’ll Need
For the Sambal Chicken
700g boneless chicken thigh fillets
2 tbsp sambal oelek
1 tbsp tomato puree
1 tbsp brown sugar
1 tbsp lime juice
1 tsp fish sauce
1 tbsp rapeseed oil
For the Coconut Rice
400g cooked jasmine rice
120ml full-fat coconut milk
½ tsp sea salt
For the Boxes
4 hard-boiled eggs, halved
½ cucumber, sliced
50g roasted peanuts
Crispy onions
Lime wedges
Optional but Dangerous
Extra sambal
Crispy anchovies
A cold Malaysian lager
Method
Mix the sambal, tomato puree, brown sugar, lime juice, fish sauce and oil.
Coat the chicken and leave it to marinate for 20 minutes.
Preheat your air fryer to 195°C.
Arrange the chicken in a single layer and air fry for 12-15 minutes, turning halfway.
Brush with any remaining marinade during the final 3 minutes.
Check the thickest piece has reached 75°C, then rest and slice.
Mix the cooked rice with the coconut milk and salt in a heatproof dish.
Air fry at 180°C for 5 minutes, stirring once, until hot and fragrant.
Divide the rice between four boxes and add the chicken, egg and cucumber.
Finish with peanuts, crispy onions and lime wedges.