Indonesian fried chicken recipe

Photo: Indonesian fried chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indonesian fried chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Indonesian fried chicken.  

You're sure to rule the roost with this exotic chicken dish, known in Indonesia as ayam goreng.

Preparation Time 35 minutes
Cooking Time 65 minutes

Ingredients (serves 6)

1 tbs coriander seeds
1/2 tsp cumin seeds
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
2 long red chillies, roughly chopped
4cm piece each ginger and galangal, (see note) finely grated
3cm piece fresh turmeric, (see note) finely grated, or 1 tsp ground turmeric
1 stalk lemongrass, white part only, finely chopped
60ml (1/4 cup) kecap manis
60ml (1/4 cup) vegetable oil, plus extra, to deep-fry
6 chicken marylands
150g (1 cup) cornflour
Cucumber pickle
2 tsp caster sugar
1 tbs white vinegar
2 Lebanese cucumbers, halved lengthwise, seeded, cut into strips
1 long red chilli, seeded, finely chopped
Yellow rice
400ml can coconut milk
1 tsp ground turmeric
4 kaffir lime leaves (see note)
400g (2 cups) jasmine rice

Method 

To marinate chicken, stir seeds in a pan over medium heat for 1 minute or until fragrant. Cool. Using a mortar and pestle, grind to a powder. Process with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis and 60ml (1/4 cup) oil in a food processor to a paste. Transfer to a bowl, add chicken and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, to make pickle, stir sugar, vinegar, 2 tbs water and 1/2 tsp salt in a bowl until sugar dissolves. Add cucumbers and chilli, then stir to coat. Refrigerate until needed.

Preheat oven to 180C. Place marinated chicken, skin-side down, in a roasting pan. Roast for 15 minutes, turn over, then roast for a further 15 minutes or until cooked through. Transfer chicken to a wire rack to cool, leaving oven on.

To make yellow rice, place coconut milk, turmeric, lime leaves, 500ml (2 cups) water and 1 tsp salt in a deep, ovenproof frying pan and bring to the boil over medium heat. Rinse rice in a sieve under running water until water runs clear. Stir into coconut milk mixture and return to the boil. Cover with a lid, transfer to oven and bake for 20 minutes or until liquid is absorbed. Set aside, leaving oven on.

Fill a wok or large saucepan one-third full with extra oil and heat over medium heat to 180C (or until a cube of bread turn golden in 10 seconds). Dust half the chicken in cornflour and shake off excess. Lower into oil and fry, turning halfway, for 8 minutes or until skin is dark golden. Remove with tongs, drain on an oven tray lined with paper towel, then transfer tray to oven to keep warm. Repeat with remaining chicken. Season with salt.

Serve chicken with rice and pickle. 

Notes 

Allow an extra hour to marinate chicken, or up to 1 day.

Tip: Galangal, fresh turmeric and kaffir lime leaves are available from selected supermarkets, greengrocers and Asian food shops.
Source
MasterChef - July 2011, Page 54
Recipe by Sophia Young 

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