Chicken Geprek:

1. Prepare thinly sliced chicken breast.
2. Marinate the chicken breast with chopped garlic, ginger salt and pepper, for at least 15 minutes.
3. Coat the chicken pieces with instant crispy flour. Then fry over low heat.

Matah chili sauce:

1. Finely chop the shallots, lemongrass, all types of chilies, lime leaves and roasted shrimp paste.
2. Sauté the garlic until fragrant. Then heat it with oil. Pour into a bowl containing the finely chopped pieces.

Presentation:

1. Place the chicken in a mortar, then smash the chicken and coat with the matah chili sauce.
2. Cut the Hiestand Croissant into two equal pieces. Insert the fried chicken into the middle of the croissant. Press the croissant upright with a spatula.
3. Add mayonnaise and the matah chili sauce as topping.
4. Sprinkle some Foodcraft Professional Shredded Cheese on top and torch until melted.

Wedges Skin On (Side):

1. Heat the oil to 180°C- 190°C
2. Add the frozen Wedges and fry them for 4-6 minutes.
3. Remove the potatoes from oil and drain the excessive oil.
4. Serve with Sambal Matah Geprek Chicken Croissants.­­­