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
Directions
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.
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.
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.
Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.
Mix the coconut milk cream with the hot sauce in a bowl and set aside.
To make the sambal, put the ingredients in a food processor and blend until combined.
To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.
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
Fried chicken po'boy
Serves: 4 People
Prepare Time: 30 mins
Cooking Time: 30 mins
Calories: -
Difficulty:
Medium
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
Directions
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.
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.
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.
Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.
Mix the coconut milk cream with the hot sauce in a bowl and set aside.
To make the sambal, put the ingredients in a food processor and blend until combined.
To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.
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