Ayam Goreng: Indonesian Fried Chicken
Join us as we unravel the art of Ayam Goreng, guiding you through the intricate steps of marinating, frying, and savoring each flavorful bite. Whether you're a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.toineskitchen.com.
Cooking tools:
- Food processor
- Spice grinder
- Deep-fry thermometer
- Dutch oven
- Meat tenderizer
- Cooling rack
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Stove
- Measuring spoon
- Measuring cup
- Paper towel
- Tongs
Ingredients
- 2 Kg Chicken (Bone-in, Skin-on.)
- 4 g Salt
- 62 1/2 ml Lemon Juice (Freshly Squeezed)
- 8 g Salt
- 4 Macadamia Nuts
- 2 Cloves Garlic
- 30 g Shallot
- 1 Red-hot Chili (Fresh)
- 4 g Coriander Seeds
- 1/4 tsp Turmeric
- 2 tbsp Tamarind Paste
- 1 piece Galangal
- 1 Stalk Lemongrass
- 125 ml Chicken Stock
- 250 ml Oil (Enough to have 2.5cm (1") of oil in the Dutch oven.)
- Water
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