Secret Traditional Recipe for "Ayam Goreng Berempah"

  • Pressure Cooker
  • Knife
  • Chopping Board
  • 12 portion Chicken
  • 1 club Garlic
  • 3 cloves Red Onion
  • 20 g Ginger
  • 4 stem Lemongrass
  • 15 g Galangal
  • 1 Bowl Fresh Curry Leaves
  • 2 tbsp Chicken/ Meat Curry Powder
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 3 cm Cooking Oil (To fill cooker)
  1. Add the garlic, onion, ginger, lemongrass and galangal, and grind (blender) until smooth. If necessary, add a little water to help the mixing process. Pour the mixture into a bowl.

  2. Add curry leaves, curry powder, chicken essence powder, sugar, salt and black pepper into the batter. Stir and mix well.

  3. Put the chicken in the mixture and coat the chicken evenly. Cover and store in the refrigerator for at least 2 hours or, preferably, overnight.

  4. Heat the oil in a pan until it is hot and ready to fry, about 180 ° C to 200 ° C.

  5. Be careful when putting chicken in a pan, and do not fill the pan with too many chickens. Chicken can be cooked in groups if your pan is not large enough. This will ensure the crispiness and will make the time to cook shorter.

  6. Turn the chicken every 4 to 5 minutes to ensure the chicken is cooked evenly. The color of ripe chicken skin is dark golden brown, and the internal temperature should be between 66 ° C to 73 ° C. It will take about 15 to 20 minutes for the chicken to cook properly, depending on the size and cut of your chicken.

  7. Rest the spicy fried chicken on some paper towels to remove excess oil before serving.

Recipe Note:

1. Want to add more spicy fried chicken flavor? Try mixing and cooking once with coriander, cumin, hard fruit, and tamarind.
2. Make sure the pan you are using is suitable for frying. We explain in this article about tips for choosing and buying a quality pan that best suits your needs.
3. You can also use a ziplock bag for marinating your chicken. It takes up less space in the fridge than a large bowl.
4. Don’t have a cooking thermometer? You can also pour a little marinade into the oil to make sure the oil is ready for frying. Here are ways to make sure the oil is ready
5. The oil starts to bubble around the marinade meaning it is suitable for frying
Nothing that happens means the oil is not hot enough
6. The oil starts to smoke which means the oil is too hot and will burn your chicken.
Cover your hands with long sleeves or cloth to protect them from splashing hot oil. Or use a long spatula or chopsticks.
7. To make sure your chicken is fully cooked without a cooking thermometer, select the thickest part of the chicken and cut. The cooked meat will be white and solid, with colorless chicken juice. Do not serve undercooked chicken!

Main Course

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