Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind juice
- 1 cup water
- Oil for frying
For the Peanut Sauce:
- 1 cup roasted peanuts, ground
- 2 cloves garlic, minced
- 2 shallots, minced
- 2 red chillies, minced
- 1 tsp shrimp paste
- 1 tsp palm sugar
- 1 tsp tamarind juice
- 1/2 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a bowl, mix together garlic, shallots, coriander powder, turmeric powder, salt, sugar, and tamarind juice. Rub the mixture onto the chicken pieces and let marinate for at least 30 minutes.
2. In a frying pan, heat enough oil for frying. Fry the chicken pieces until golden brown and cooked through. Drain on paper towels.
3. In a mortar and pestle or food processor, grind together peanuts, garlic, shallots, red chillies, and shrimp paste until smooth.
4. In a saucepan, heat the peanut mixture, palm sugar, tamarind juice, and water. Cook until the sauce thickens, about 5 minutes.
5. Serve the fried chicken with the peanut sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- Frying oil temperature: 180°C (350°F)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 36g
- Saturated fat: 7g
- Cholesterol: 110mg
- Sodium: 660mg
- Total carbohydrate: 16g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Shrimp paste can be substituted with miso paste for a vegetarian version.
Variations:
- Add lemongrass and kaffir lime leaves to the chicken marinade for extra flavor.
- Use cashews or almonds instead of peanuts for the sauce.
- Add coconut milk to the sauce for a creamier texture.
Tips and tricks:
- Make sure the chicken is dry before frying to prevent splattering.
- Use a meat thermometer to ensure the chicken is cooked through.
- Toast the peanuts before grinding for extra flavor.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven or toaster oven at 180°C (350°F) for 10-15 minutes until heated through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the chicken on a bed of lettuce leaves for a colorful presentation.
- Garnish the peanut sauce with chopped peanuts and sliced red chillies.
Garnishes:
- Chopped peanuts
- Sliced red chillies
- Cilantro leaves
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sate (grilled meat skewers with peanut sauce)
- Nasi goreng (Indonesian fried rice)
Troubleshooting advice:
- If the peanut sauce is too thick, add more water.
- If the chicken is not crispy, increase the frying temperature.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 75°C (165°F).
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
- Ayam goreng Kalasan is a traditional Indonesian fried chicken dish from the city of Kalasan in Yogyakarta. It is known for its crispy skin and aromatic spices.
Flavor profiles:
- Savory, spicy, nutty, tangy
Serving suggestions:
- Serve the chicken and sauce on separate plates for dipping.
- Drizzle the sauce over the chicken for a saucier dish.
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Region: Indonesian