Main
Ayam goreng (Indonesian fried chicken)
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
- Chicken — to buy1 kg (morceaux)
- Garlic — to buy3 gousses
- Shallot — to buy2
- Turmeric — to buy1 c. à c.
- Graines de coriandre — to buy1 c. à c.
- Lemongrass — to buy1 tige
- Olive oil — to buy1 l (friture)
Preparation
Blend the garlic, shallot, turmeric, coriander seeds and a little water into a fine paste.
Coat the chicken pieces with this paste, add the lightly crushed lemongrass, cover and marinate for at least 30 minutes in the fridge (ideally 2 hours).
Place the marinated chicken with its marinade in a saucepan, cover with water, bring to the boil then simmer over low heat for 20 minutes: this pre-cooking tenderises the chicken and infuses the spices well before frying.
Drain the chicken and let it dry for a few minutes in the open air or on paper towel.
Heat the frying oil to 180°C in a large pan or deep fryer.
Fry the chicken for 8-10 minutes, turning halfway, until the skin is golden and crisp.
Drain on paper towel and serve hot, with white rice and chilli on the side.