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Indonesian-style Fried Chicken with Cucumber Salad

Indonesian-style Fried Chicken with Cucumber Salad

By OcadoLifePublished on 20 May 2025With a crunchy coating that’s supercharged with aromatics, this Indonesian-style Fried Chicken with Cucumber Salad is sure to get your tastebuds tingling. Cooked up by School of Wok founder, author and TV chef Jeremy Pang, it pairs beautifully with his Simple Sambal – find the recipe online – or you can team it with a ready-made sambal. Marinate the meat for at least 1 hr or overnight if you can.
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Time and servings

1 hr 20 minsTotal time
4Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 3 garlic cloves, roughly chopped
  • 5 cm piece ginger, roughly chopped
  • 1 lemongrass stalk, bashed and roughly chopped
  • 1½ red onions, ½ roughly chopped (or use 2 shallots), 1 finely sliced
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • ¼ tsp Kashmiri chilli powder (or paprika for a mild version), plus a pinch
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp coconut milk
  • 1kg mixed chicken thighs and drumsticks, skin-on, bone-in
  • 7 tbsp self-raising flour, plus extra for dusting
  • 5 tbsp cornflour
  • 1 cucumber, skin peeled and finely sliced, flesh halved and sliced diagonally into 5 mm chunks
  • 1 lime, juiced
  • ½ tsp caster sugar
  • 2 litres (approx.) vegetable oil, for frying
  • 4 (approx.) spoonfuls sambal, to serve

Method

  • Step 1

    Make the marinade: use a food processor to combine the garlic, ginger, lemongrass, chopped red onion (or shallots), cumin, curry powder, turmeric, ¼ tsp chilli powder (or paprika), sea salt, black pepper and coconut milk, blitzing until you have a thick, paste-like consistency; or pound together using a pestle and mortar.

  • Step 2

    Use a knife to score each piece of chicken 2-3 times; put in a large bowl. Stir the flour and cornflour into the marinade, then massage it into the chicken, ensuring each piece is well coated. Cover and chill for at least 1 hr or overnight.Use a knife to score each piece of chicken 2-3 times; put in a large bowl. Stir the flour and cornflour into the marinade, then massage it into the chicken, ensuring each piece is well coated. Cover and chill for at least 1 hr or overnight.

  • Step 3

    To make the salad, combine the cucumber and sliced red onion in a bowl with the lime juice, sugar and a big pinch of salt; mix well, cover and chill.

  • Step 4

    Preheat the oven to 140°C/120°C fan/gas 1. Place a wire rack over a roasting tin. Take a high-sided pan and pour in oil to about halfway up; heat to 180°C. If no thermometer, drop in a cube of bread; if it turns golden in 30 secs, it’s good to go. Fry the chicken in batches (3-4 pieces at a time), lowering them in with tongs to prevent the coating sticking together: cook on high for 2-3 mins; reduce to medium-low and continue frying for 15-20 mins, until golden and cooked through. Remove to the rack; keep warm in the oven while you cook the rest.

  • Step 5

    Serve the chicken with the salad and a little sambal, if you like.