Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.

Step 5

Mix the coconut milk cream with the hot sauce in a bowl and set aside.

Step 6

To make the sambal, put the ingredients in a food processor and blend until combined.

Step 7

To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.

Step 8

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.