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Brooklyn BLAST! Sambal Fried Chicken with Ginger Coconut Rice

Brooklyn BLAST! Sambal Fried Chicken with Ginger Coconut Rice

Brooklyn BLAST! is a high octane imperial style pale ale. This crafty brew carries Brooklyn’s signature biscuit aroma, faintly, with a little bit of sherry in the nose. Hop aroma is definitely present, paving the way for a citrusy palate, big bitters, candied fruit, light caramel and a well-balanced malt back bone. The ABV of 8% is definitely well-hidden. With these bold characteristics, this fine beverage could easily stand up to some spicy fried chicken. This recipe is quick and easy–about 30 minutes total and serves four lucky people!


The Chicken


• 2 lbs. boneless, skinless chicken thighs, diced
• ó cup cornmeal
• ó cup AP flour
• 2 eggs
• 1 cup milk


• Combine the flour and cornmeal.
• Take your chicken and coat with half of your flour mix generously, shake off the excess.
• Combine the milk and eggs, whisk well, then add your floured chicken.
• Remove the chicken, place in another bowl and add the remaining flour and season with salt.
• Set aside, and get your frying pan ready with enough oil to cover the chicken. Oil should reach 335°.

Sambal BLAST! Sauce


• 10 oz. Brooklyn BLAST!
• 1 cup sambal chili paste
• ó cup Sriracha
• 2 tsp. soy sauce
• ó cup sweet Thai chili sauce
• 1 tbsp. red curry paste
• 4 oz. butter
• 4 oz. cream
• 1 tsp. xanthan gum


• Combine everything but the cream, butter and xanthan in a stainless steel pot.
• Bring to a simmer, then pour into the blender.
• Set the blender on low, slowly adding chunks of the butter, followed by the cream, and the xanthan gum to thicken.
• Set aside.

Coconut Ginger Rice


• 1 cup jasmine rice
• 2 1/2 cups water
• 1 cup coconut milk
• 2 oz. minced ginger
• 1 kaffir lime
• 1 tsp. cardamom
• 2 oz. minced onion
• 1 oz. minced garlic
• 1 tbsp. toasted sesame seeds


• Combine the liquids into a pot and place on the stove, bring to a boil.
• While waiting, in another pot, sauté the onions and garlic until fragrant, then add the ginger.
• Once ginger is aromatic, add the remaining ingredients along with the rice.
• Toast well, add your boiling liquid and simmer covered for 15 minutes until rice is finished.
• As the rice is cooking, begin to fry your chicken until an internal temperature of 165° is achieved.
• Once the chicken is done, drain well on paper towels, then toss with your BLAST! sauce.
• Remove the rice from the pot, arrange onto four plates and place the fried chicken on top. Serve with the Brooklyn BLAST! alongside.
• Get fancy with some thin sliced scallions, jalapeños and cilantro!

About Mat Falco

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