Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 cups of vegetable oil
- 1 cup of all-purpose flour
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of paprika
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1 cup of dried chillies, soaked in hot water
- 5 shallots, peeled
- 3 cloves of garlic, peeled
- 1 tsp of shrimp paste
- 1 tsp of tamarind paste
- 1 tsp of sugar
- 1 tsp of salt
- 1 cup of water
Special equipment needed:
- Large wok or deep fryer
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, paprika, cumin powder, and coriander powder.
2. Coat each chicken piece in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large wok or deep fryer over medium-high heat.
4. Fry the chicken pieces in batches until golden brown and cooked through, about 10-12 minutes per batch.
5. Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a food processor or blender, blend together the soaked dried chillies, shallots, garlic, shrimp paste, tamarind paste, sugar, salt, and water until smooth.
7. Heat the chilli paste in a small saucepan over medium heat, stirring occasionally, until it thickens and darkens in color, about 10-15 minutes.
8. Serve the fried chicken with the chilli paste on the side for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature for frying: 350°F (175°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 25g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken can be substituted with other types of meat such as beef or pork.
- Dried chillies can be substituted with fresh chillies.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped fresh herbs such as cilantro or basil to the chilli paste for added flavor.
- Use different types of flour such as rice flour or cornstarch for a gluten-free option.
- Add other spices such as turmeric or ginger to the flour mixture for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Use a slotted spoon or tongs to remove the chicken from the oil to prevent burning.
- To make the chilli paste spicier, add more chillies or leave the seeds in.
Storage instructions:
Leftover chicken and chilli paste can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. To reheat the chilli paste, heat it in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the fried chicken on a platter with the chilli paste in a small bowl on the side. Garnish with chopped fresh herbs such as cilantro or green onions.
Garnishes:
Chopped fresh herbs such as cilantro or green onions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat of the oil or fry for a longer period of time.
- If the chilli paste is too thick, add more water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Use caution when handling hot oil to prevent burns.
Food history:
Ayam Tangkap is a traditional Indonesian dish that originated in the city of Padang in West Sumatra. It is typically made with fried chicken that is coated in a spicy chilli paste.
Flavor profiles:
Spicy, savory, slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Malaysian