Chicken thighs in BBQ sauce alla Sriwidi

Ingredients for 1 servings:

• 3 chicken thighs, frozen
• 1 tbsp bean paste, black, hot
• 4 g papaya pulp, pureed
• 1 tsp baking powder
• 1 ½ liters of frying oil
• 2 large Kailan (Chinese broccoli)
• 1 m.-sized potatoes, mainly waxy
• 2 tsp baking powder
• 250 g water
• Marinade (leftovers, see above)
• 3 tbsp BBQ sauce, slightly smoky
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp tomato ketchup
• 2 tbsp tomato juice
• 2 tsp honey, light

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

A delicious dish served with a Kailan tree and crispy, tender potatoes. Recipe from Denpasar, Bali, Indonesia.

Rinse and dry the thawed chicken thighs. Mix the remaining ingredients together until smooth, rub the meat with the mixture, and marinate for 1 hour. Meanwhile, wash the kailan, separate the large leaves from the stems, cut off 2 cm of the stems at the bottom, and peel the section from the third leaf down. Separate the thin leaf stalks and use for another purpose. Cut the leaves into approximately 2 cm wide strips and chop them crosswise. Reserve the stems with the small leaves and the finely chopped leaves. Cut the washed, peeled, and trimmed potatoes into bite-sized pieces. Dissolve the baking powder in cold water, add the potato pieces, and bring to a boil. Simmer for 4 minutes, then strain and set aside. Scrape the marinade off the thighs and dry them with kitchen paper. Mix all the ingredients for the sauce together until smooth and keep warm in a pan with the lid on. Heat the frying oil to 180 degrees Celsius and fry the chicken thighs for 8 to 10 minutes until light brown, then add them to the sauce. Heat the frying oil to 200 degrees Celsius, add the potato pieces, and fry until golden yellow to light brown. Meanwhile, steam the kailan pieces for 5 minutes and arrange them on a serving dish. Add the potato pieces and chicken thighs with the sauce, serve, and enjoy.