Ingredients

• 1000 g potatoes (waxy)
• 5 g salt ((1 tsp))
• 4 g paprika ((1⅓ tsp))
• 3 g garlic powder ((1 tsp))
• 3 g onion powder ((1 tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 1 g black pepper ((⅓ tsp))
• 30 ml olive oil ((2 tbsps))
• 25 ml sunflower oil ((1.5 tbsp))
• 450 g chicken thighs (diced)
• 5 g salt ((⅔ tsp))
• 3 g onion powder ((1 tsp))
• 2 g garlic powder ((⅔ tsp))
• 2 g paprika ((⅔ tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 50 ml heavy cream ((3 tbsps))
• 15 g ketjap manis (sweet soy sauce (1 tbsp))
• 25 g sweet chili sauce ((1.5 tbsp))
• 30 g hot chili sauce ((2 tsps))
• cheddar cheese

Instructions

1. Prepare all the ingredients.

2. Peel the potatoes and cut them into cubes. Place the potato cubes in a bowl and add the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and olive oil. Mix well.

3. Spread the potatoes evenly over a baking sheet lined with parchment paper. Place them in a preheated oven at 220°C (425°F). Bake for 25–35 minutes, or until golden brown and cooked through. Turn the potatoes halfway through the baking time so they become crispy all around.

4. Heat the sunflower oil in a frying pan over medium heat. Add the chicken thighs, salt, onion powder, garlic powder, paprika, and cayenne pepper. Cook for 5–6 minutes.

5. Add the heavy cream, ketjap manis, sweet chili sauce, and hot chili sauce. Cook for 5–7 minutes, or until the sauce has thickened.

6. Transfer the crispy potatoes to a serving dish. Cover with cheddar cheese and spoon the chicken mixture over the top. Serve immediately so the cheddar melts nicely. Enjoy!