Ingredients:
2 large pieces of crusty fried chicken
4 peppers, such as jalapeños, long green chiles, Thai bird’s eye, Scotch bonnet, or an assortment of your choice
4 garlic cloves, smashed and peeled
1 scallion, cut in half lengthwise
1 tablespooncanola oil, or other neutral vegetable oil
2 teaspoonsLee Kum Kee fine shrimp sauce
2 teaspoonsmayonnaise
1/2 teaspoonground white pepper
Fine sea salt, to taste
Steamed rice, for serving
Directions:
Heat the oven to 450°F/230°C. Fit a baking rack in a sheet pan. Place the fried chicken on the rack. Bake in the oven until the surface of the crust is sizzling, about 5 to 6 minutes.
Remove the stems of the chiles, then toss them together with smashed garlic, scallion, and oil until evenly coated. Char the chile peppers over the direct flame of the stove (using a grill pan set on high heat if using an electric stove) until the pepper surface is lightly charred and the flesh just begins to soften, about 1 minute; transfer to a large bowl. Repeat with the garlic and scallion. Char the paste with a blowtorch for 20 to 30 seconds until bubbling and slightly browned on the edges. Add mayonnaise and white pepper, and smash everything with a pestle or fork until you have something that resembles a coarse sambal or chutney-looking mixture.
Add the fried chicken to the bowl and smash the mixture into the chicken, breaking up the crust, meat, and bones until it’s a broken integrated pile of goodness (discarding the bones if desired but I usually just leave them in). Taste and season with more salt as needed. Serve immediately over rice.