Ingredients with Measurements:
- 4 chicken thighs
- 2 stalks of lemongrass, bruised
- 4 red chilies, sliced
- 4 cloves of garlic, minced
- 2 shallots, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of lime juice
- 1 cup of water
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 cup of water
- Oil for frying
Special equipment needed:
- Mortar and pestle
- Deep frying pan
Step-by-step instructions:
1. In a mortar and pestle, grind the lemongrass, red chilies, garlic, shallots, salt, and sugar until it forms a paste.
2. Rub the paste onto the chicken thighs and let it marinate for at least 30 minutes.
3. In a deep frying pan, heat enough oil for frying.
4. In a separate bowl, mix the flour, baking powder, salt, and sugar. Gradually add water until it forms a thick batter.
5. Dip the chicken thighs into the batter and fry until golden brown and cooked through.
6. In a separate pan, heat the vegetable oil and sauté the remaining paste until fragrant.
7. Add 1 cup of water and let it simmer for 5 minutes.
8. Add lime juice and adjust the seasoning to taste.
9. Serve the fried chicken with the lemongrass and chili sauce.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Frying oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red chilies can be substituted with green chilies or jalapeños.
- Vegetable oil can be substituted with any neutral-tasting oil.
Variations:
- Add a tablespoon of shrimp paste to the paste for a more complex flavor.
- Add a tablespoon of tamarind paste for a tangy twist.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Use a meat thermometer to ensure the chicken is cooked through.
- Double fry the chicken for an extra crispy texture.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Ayam Penyet on a bed of lettuce and garnish with sliced cucumbers and tomatoes.
Garnishes:
- Sliced cucumbers
- Sliced tomatoes
- Fried shallots
- Chopped cilantro
Pairings:
- Steamed rice
- Indonesian sambal
- Pickled vegetables
Suggested side dishes:
- Gado-gado salad
- Soto Ayam soup
- Fried tempeh
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the chicken is not crispy enough, double fry it.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a clean and separate cutting board for raw chicken.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
Ayam Penyet is a popular Indonesian dish that originated from East Java. It is typically served with a spicy sambal sauce and a side of vegetables.
Flavor profiles:
Ayam Penyet is a savory and spicy dish with a crispy exterior and tender chicken meat. The lemongrass and chili paste adds a fragrant and citrusy flavor to the dish.
Serving suggestions:
Serve the Ayam Penyet with a side of steamed rice and Indonesian sambal for a complete meal.
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Region: Indonesian