Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar
- 1 cup water
- 1 egg
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, black pepper, chili powder, garlic powder, onion powder, paprika, turmeric powder, cumin powder, coriander powder, and sugar. Mix well.
2. In a separate bowl, whisk together water and egg.
3. Dip each chicken piece into the egg mixture, then coat with the flour mixture.
4. Heat oil in a deep fryer or large pot over medium-high heat.
5. Fry the chicken pieces in the hot oil until golden brown and cooked through, about 10-12 minutes.
6. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
7. In a separate pot, heat 1 tablespoon of oil over medium heat.
8. Add 1 tablespoon of chili powder and stir for 30 seconds.
9. Add the fried chicken pieces to the pot and stir until coated with the chili powder.
10. Serve hot with jemput-jemput (Indonesian fried dough balls).
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 350°F (180°C)
- Pot for chili powder: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 6g
- Cholesterol: 150mg
- Sodium: 700mg
- Total carbohydrates: 20g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with boneless chicken thighs or chicken wings.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Chili powder can be substituted with cayenne pepper or red pepper flakes.
Variations:
- Add 1 tablespoon of grated ginger to the chili powder mixture for extra flavor.
- Use boneless chicken and cut into small pieces for chicken nuggets.
- Add 1 tablespoon of honey to the chili powder mixture for a sweet and spicy flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Use a thermometer to check the temperature of the oil.
- Do not overcrowd the pot when frying the chicken to ensure even cooking.
- Serve the chicken immediately after coating with the chili powder to prevent the coating from getting soggy.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the chicken on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with jemput-jemput on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Jemput-jemput
- Steamed rice
Suggested side dishes:
- Stir-fried vegetables
- Indonesian-style fried rice
Troubleshooting advice:
- If the coating is not crispy, increase the temperature of the oil.
- If the coating is falling off the chicken, make sure the chicken is completely coated with the egg mixture before coating with the flour mixture.
Food safety advice:
- Use a thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it is fully cooked.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Ayam goreng berlada is a popular Indonesian dish that originated in Java.
- The dish is typically made with fried chicken and a spicy chili powder coating.
Flavor profiles:
- Spicy
- Savory
- Crispy
Serving suggestions:
- Serve hot with jemput-jemput and steamed rice.
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Region: Indonesian