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fried chicken poboy

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Fried chicken po'boy

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:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.
  5. Mix the coconut milk cream with the hot sauce in a bowl and set aside.
  6. To make the sambal, put the ingredients in a food processor and blend until combined.
  7. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.
  8. 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.

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