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Ayam Goreng - Spicy Malaysian Fried Chicken
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porsi4 hours 26 minutes
total waktuBahan-bahan
1 medium chicken, quartered
400ml coconut milk
150g ginger
2 red chilli
4 shallots
6 garlic cloves
2 sticks lemongrass
Juice of 2 limes
2 tablespoons curry powder
2 tablespoon coriander powder
2 tablespoon turmeric
2 tablespoon chilli powder
1/2 tbsp salt
150g flour
150g corn flour
Coriander
Chilli
Vegetable oil for frying
Petunjuk
In a large mixing bowl, pour in the coconut milk. (If it’s solid, place the the can in a bowl of hot water for 5 minutes). Blend the ginger, chillis, shallots, garlic and lemongrass, then add to the bowl along with the lime juice, salt and half the spices. Mix thoroughly
Lightly bash the breast pieces to create a more even shape, then, add the chicken pieces to the seasoned coconut milk. Leave to marinate for at least 4 hours (preferably overnight).
In another bowl, add the flour, corn flour and remaining spices. Dredge the marinated chicken in the flour and shake off any excess. Place chicken on a wire rack for five minutes before frying
In a large wok or deep pan, pour in enough oil to completely cover the chicken. Heat to a medium heat. Check the oil is ready by dropping a tiny bit of flour in. If it bubbles, the oil is ready. Carefully place the chicken in the oil, directing it away from you. Fry for 10-12 minutes for the legs and around 12-14 for the breasts, turning halfway. To be sure it’s cooked through, use a meat thermometer. The internal temperature should be 75C.
Drain the excess oil on a wire rack and leave to rest for 5 minutes. Chop up some chilli and coriander and garnish. Enjoy.
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porsi4 hours 26 minutes
total waktu