Fried Chicken

Name: Fried Chicken
Ingredients: 750 gr chicken, cut in pieces; 3 tsp lime juice (if needed); oil for deep-frying; 2 gloves garlic, chopped; 2 cm fresh turmeric (or 1/2 tsp ground turmeric); 1 tbsp coriander (or 1/2 tsp ground coriande); 2 tsp salt; 75 ml cold water

Origin: Java Island

Ingredients

750 gr chicken, cut in pieces
3 tsp lime juice (if needed)
oil for deep-frying

For marinating

2 gloves garlic, chopped
2 cm fresh turmeric or 1/2 tsp ground turmeric
1 tbsp coriander or 1/2 tsp ground coriande
2 tsp salt
75 ml cold water

Fried Chicken

This is the simplest recipe of Javanese Fried Chicken or Ayam Goreng, one of my family's favourite side dish!!

I've made it countless times since I started to cook until present. Since I was still living in my parent's house till I live abroad now in Germany 😉

In fact, this the basic recipe for almost all deep fried side dishes in javanese households. The spices contains of 4 ingredients : garlic, coriander, turmeric and salt. You can use this basic spices to make any deep-fried side dish as you wish : chicken, fish, squid, shrimps etc. The cooking process is also simple and doesn't require a special cooking skill. Anyone can do :- )

Honestly I make it often especially when I don't have really time and space to cook something complicated ;-). A quick cooking but taste yummy ;-).

Tipp: Cut the chicken into a smaller serving portions to ensure that the spice mixture is well absorbed & the chicken will be crunchy on the outside.

Instructions

Cut the chicken in serving portions, wash and if necessary, rub around with lime juice to get rid of excessive fat. Prick it with a fork to allow a better marinating process.
For marinating: Grind garlic, koriander, turmeric and salt in a mortar / grinding stone and grind until smooth.
Add 75 ml cold water. Stir to mix. Try the taste & add more salt if necessary. This step is necessary to get the optimum taste/saltiness.
Soak the chicken in the mixture one by one with your hand. Make sure all sides are well soaked.
Put aside for 15 minutes in a fridge to allow the marinating process.
Heat enough oil in a frying pan & deep-fry the chicken until crispy-golden brown.
Turn it over until all sides are well cooked and crispy.
Set aside to drain or pat dry with kitchen paper. (If preferred, deep-fry the chicken in a Fritteuse to 375°F (190°C) for about 4-5 minutes).
Serve hot with Tamarind Soup, sambal & raw vegetables or Stir Fried Water Spinach or any stir fried vegetables dishes.