Asian Poultry Recipes - Spicy Fried Chicken Recipe

  
 

Poultry Recipes - Spicy Fried Chicken Recipe

Ingredients

  • 2 shallots, chopped

  • 4 garlic cloves, chopped

  • 50g/2oz fresh root ginger or galangal, peeled and chopped

  • 25g/1oz fresh turmeric, chopped

  • 2 lemon grass stalks, chopped

  • 6 whole chicken legs, separated into drumsticks and thighs

  • 30ml/2 tbsp kecap manis

  • salt and ground black pepper

  • vegetable oil, for deep-frying

Serves 4

Method:

  1. Using a mortar and pestle or food processor; grind the shallots, garlic, ginger or galangal, turmeric and lemon grass to a paste. Scrape into a bowl and set aside.

  2. Place the chicken pieces in a heavy pan or flameproof pot and smear with the spice paste. Add the kecap manis and 150ml/2/3 cup water. Bring to the boil, reduce the heat and cook the chicken for about 25 minutes, turning it from time to time, until the liquid has evaporated.

  3. The chicken should be dry before deep-frying, but the spices should be sticking to it. Season with salt and pepper.

  4. Heat enough oil for deep-frying in a wok. Fry the chicken pieces in batches until golden brown and crisp. Drain them on kitchen paper and serve hot. Served with a sambal, or pickle, this makes a delicious snack, but for a main course, serve with yellow or fragrant coconut rice and a salad.

  5. If you cannot find kecap manis, use soy sauce sweetened with palm sugar (jaggery). This is sold in Chinese and Asian markets, or substitute the same quantity of dark soy sauce and 15ml/1 tbsp sugar.

Note: You cannot visit Malaysia or Singapore without trying the famous fried chicken. Indonesian in origin, ayam goreng puts Western fried chicken to shame. First the chicken is cooked in spices and flavorings to ensure a depth of taste, then it is simply deep-fried to form a crisp, golden skin.