Ping Coombes' spiced fried chicken with mee goreng

1 Whisk all the ingredients for the marinade in a large mixing bowl and add the chicken thigh pieces. Make sure the thighs are well coated. Cover and leave to marinate in the fridge for at least 4 hours or overnight.

2 Remove the chicken from the fridge 20 minutes before you want to cook it. Meanwhile, mix all the ingredients for the coating in a bowl, then transfer to a baking tray.

3 Dredge the chicken pieces in the flour mixture, making sure it is evenly coated, then place on another baking tray.

4 Half-fill a deep, medium-sized saucepan with vegetable oil and heat to180ºC. Cook in batches of no more than 2-3 pieces of chicken at one time for 2-3 minutes, then turn and cook for a further 2-3 minutes, until the chicken is completely cooked through with no pink meat and any juices run clear.

5 Lift the chicken out and drain on a rack over a baking tray lined with kitchen paper. Repeat until all the chicken is cooked.

6 For the mee goreng, in a small bowl, mix together the ketjap manis, both soy sauces and sambal oelek, plus 2 tbsp water.

7 Heat the oil in a wok or large frying pan until smoking. Add the chopped pak choi and fry on a high heat for 1-2 minutes until slightly charred. Add the garlic and fry for a minute, then push the vegetables to one side of the wok and add the noodles. Spread them out in the pan and leave for 1 minute.

8 Pour in the sauce and stir until well to incorporate, cooking until there is no liquid left. Sprinkle the chillies and both onions on top of the noodles and serve with the fried chicken.