Fried chicken po' boy recipe
 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. 6 boneless and skinless chicken thighs, roughly chopped2cm/1in piece fresh root ginger, peeled and grated4 garlic cloves, grated100ml/3½fl oz coconut milk (the thin watery part, reserve the cream)1 lemon, juice onlyvegetable oil, for deep frying125g/4½oz plain flour1½ tbsp Cajun seasoning2 tbsp coconut milk cream (from the tin above)2 tbsp chilli sauce salt and freshly ground black pepper1 large French baguette, to serve 6 boneless and skinless chicken thighs, roughly chopped 2cm/1in piece fresh root ginger, peeled and grated 4 garlic cloves, grated 100ml/3½fl oz coconut milk (the thin watery part, reserve the cream) 1 lemon, juice only vegetable oil, for deep frying 125g/4½oz plain flour 1½ tbsp Cajun seasoning 2 tbsp coconut milk cream (from the tin above) 2 tbsp chilli sauce salt and freshly ground black pepper 1 large French baguette, to serve 125g/4½oz desiccated coconut, toasted and cooled4 garlic cloves, grated1 large red chilli, roughly choppedlarge handful fresh parsley, roughly chopped1 lime, juice only 125g/4½oz desiccated coconut, toasted and cooled 4 garlic cloves, grated 1 large red chilli, roughly chopped large handful fresh parsley, roughly chopped 1 lime, juice only 1 large cucumber, cut into ribbons using a vegetable peeler½ red onion, thinly sliced½ tbsp salt flakes3 tbsp white wine vinegar1 tbsp brown sugar 1 large cucumber, cut into ribbons using a vegetable peeler ½ red onion, thinly sliced ½ tbsp salt flakes 3 tbsp white wine vinegar 1 tbsp brown sugar Method 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. 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. 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. 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. 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. 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. 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 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 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. 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.