Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 5 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 lemongrass stalks, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Large wok or deep frying pan
- Slotted spoon
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind together the shallots, garlic, turmeric powder, coriander powder, salt, sugar, and white pepper until it forms a paste.
2. In a large bowl, mix the chicken pieces with the spice paste until well coated.
3. Add the lemongrass, bay leaves, kaffir lime leaves, and water to the bowl and mix well.
4. Marinate the chicken for at least 1 hour or overnight in the refrigerator.
5. Heat oil in a large wok or deep frying pan over medium-high heat.
6. Fry the chicken pieces in batches until golden brown and cooked through, about 10-12 minutes per batch.
7. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
8. Serve hot with steamed rice and sambal (chili sauce), if desired.
Time:
Preparation time: 15 minutes
Marinating time: 1 hour or overnight
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian version.
- Turmeric powder can be substituted with fresh turmeric root, grated.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add coconut milk to the marinade for a creamier flavor.
- Use boneless chicken thighs or chicken wings instead of whole chicken.
- Add chili flakes or fresh chili peppers to the marinade for a spicier version.
Tips and tricks:
- Make sure the chicken pieces are well coated with the spice paste for maximum flavor.
- Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Serve the Ayam Goreng Kalasan with steamed rice and sambal (chili sauce) for a complete meal.
Storage instructions:
Leftover Ayam Goreng Kalasan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (180°C) and place the chicken pieces on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the fried chicken pieces on a platter and garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
Steamed rice, sambal (chili sauce), cucumber salad, or pickled vegetables.
Suggested side dishes:
Steamed rice, cucumber salad, or pickled vegetables.
Troubleshooting advice:
- If the chicken pieces are not crispy enough, increase the heat and fry for a few more minutes.
- If the chicken pieces are burning, reduce the heat and fry for a shorter time.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a meat thermometer to check the internal temperature of the chicken, which should be at least 165°F (74°C).
Food history:
Ayam Goreng Kalasan is a traditional Indonesian fried chicken dish that originated from the Kalasan village in Yogyakarta, Java. It is known for its aromatic and flavorful spice paste, which includes turmeric, coriander, and lemongrass.
Flavor profiles:
Ayam Goreng Kalasan is a savory and aromatic dish with a hint of sweetness from the sugar. The turmeric adds a warm and earthy flavor, while the lemongrass and kaffir lime leaves provide a citrusy and herbal note.
Serving suggestions:
Serve the Ayam Goreng Kalasan with steamed rice and sambal (chili sauce) for a complete meal.
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Region: Indonesian