Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 5 shallots, chopped
- 4 garlic cloves, chopped
- 2 tsp salt
- 2 tsp sugar
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp galangal powder
- 1 tsp tamarind paste
- 1 cup coconut water
- 1 cup cooking oil
For the Chili Sauce:
- 10 red chili peppers, seeded and chopped
- 5 shallots, chopped
- 3 garlic cloves, chopped
- 2 tsp salt
- 2 tsp sugar
- 1/2 cup vinegar
- 1/2 cup water
Special equipment needed:
- Mortar and pestle
- Large frying pan
Step-by-step instructions:
1. In a mortar and pestle, grind the shallots, garlic, salt, sugar, coriander powder, turmeric powder, and galangal powder into a paste.
2. In a large bowl, mix the chicken pieces with the spice paste, tamarind paste, and coconut water. Marinate for at least 1 hour.
3. Heat the cooking oil in a large frying pan over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 10-15 minutes.
4. To make the chili sauce, blend the chili peppers, shallots, garlic, salt, and sugar in a blender until smooth. In a small saucepan, bring the vinegar and water to a boil. Add the chili mixture and simmer for 5-10 minutes.
5. Serve the fried chicken with the chili sauce on the side.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F (175°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 580
- Fat: 38g
- Protein: 42g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1670mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Coconut water can be substituted with chicken broth or water.
Variations:
- Add lemongrass or kaffir lime leaves to the spice paste for extra flavor.
- Use different types of chili peppers for the sauce, such as bird's eye chili or jalapeño.
Tips and tricks:
- Use a splatter screen to prevent oil from splashing while frying.
- Pat the chicken pieces dry with paper towels before frying to ensure a crispy crust.
- Double fry the chicken for extra crispiness.
Storage instructions:
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried chicken in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the fried chicken on a platter with the chili sauce in a small bowl on the side.
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the chicken is not crispy enough, increase the frying temperature or double fry.
- If the chili sauce is too spicy, reduce the amount of chili peppers or add more sugar.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
- Ayam Goreng Kalasan is a traditional Indonesian fried chicken dish that originated from the Kalasan district in Yogyakarta.
Flavor profiles:
- Ayam Goreng Kalasan is a savory and slightly sweet dish with hints of spice from the coriander, turmeric, and galangal. The chili sauce adds a spicy and tangy kick.
Serving suggestions:
- Serve the fried chicken with a side of steamed rice and a vegetable dish for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian