Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 5 garlic cloves, minced
- 2 tsp salt
- 1 tsp sugar
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 tsp ground white pepper
- 1 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 2 tbsp vegetable oil
- 1 cup water
Special equipment needed:
- Large mixing bowl
- Large frying pan or wok
- Tongs or slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the minced garlic, salt, sugar, coriander powder, turmeric powder, cumin powder, paprika powder, and ground white pepper.
2. Add the tamarind paste, sweet soy sauce, and vegetable oil to the bowl and mix well.
3. Add the chicken pieces to the bowl and coat them evenly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight.
4. Heat the frying pan or wok over medium-high heat. Add the chicken pieces to the pan, skin side down, and cook for 5-7 minutes until the skin is crispy and golden brown.
5. Flip the chicken pieces over and cook for another 5-7 minutes until the other side is also crispy and golden brown.
6. Pour the water into the pan and cover it with a lid. Let the chicken simmer for 20-25 minutes until it is cooked through and the sauce has thickened.
7. Use tongs or a slotted spoon to transfer the chicken pieces to a plate lined with paper towels to drain off any excess oil.
8. Serve the Ayam Goreng Kalasan with Garlic hot with steamed rice and vegetables.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 40 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 20g
Protein: 38g
Carbohydrates: 8g
Fiber: 1g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped chili peppers or chili flakes for a spicier version.
- Use chicken wings or drumsticks instead of a whole chicken.
- Add lemongrass or kaffir lime leaves for a more fragrant flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for the best flavor.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
- To make the chicken extra crispy, dredge it in cornstarch before frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the Ayam Goreng Kalasan with Garlic on a platter with steamed rice and vegetables.
Garnishes:
Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
Pair with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Stir-fried bok choy or green beans, steamed broccoli, or a cucumber salad.
Troubleshooting advice:
If the chicken is not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ayam Goreng Kalasan is a traditional Indonesian dish that originated from the Kalasan district in Yogyakarta.
Flavor profiles:
The Ayam Goreng Kalasan with Garlic is savory, slightly sweet, and has a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the Ayam Goreng Kalasan with Garlic as a main dish for lunch or dinner.
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Region: Indonesian