Ayam Goreng - Spicy Malaysian Fried Chicken

• total waktu: 4 hours 26 minutes

Bahan-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.