Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass, minced
- 2 kaffir lime leaves, finely sliced
- 1 cup all-purpose flour
- 1 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Wok or deep frying pan
- Tongs
- Plate lined with paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the turmeric powder, salt, sugar, garlic, ginger, lemongrass, and kaffir lime leaves. Mix well.
2. Add the chicken pieces to the bowl and coat them evenly with the spice mixture. Let the chicken marinate for at least 30 minutes.
3. Heat the vegetable oil in a wok or deep frying pan over medium-high heat.
4. Coat each chicken piece with flour and shake off any excess.
5. Using tongs, carefully place the chicken pieces in the hot oil. Fry them for about 10-12 minutes or until golden brown and cooked through.
6. Remove the chicken from the oil and place them on a plate lined with paper towels to drain off any excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 25g
Saturated fat: 5g
Cholesterol: 90mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 1g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with other meats such as beef or pork.
- Turmeric powder can be substituted with fresh turmeric root.
- All-purpose flour can be substituted with rice flour or cornstarch.
Variations:
- Add chili powder or cayenne pepper for a spicy kick.
- Use coconut oil instead of vegetable oil for a tropical flavor.
- Add chopped scallions or cilantro for a fresh herb flavor.
Tips and tricks:
- Make sure the chicken is coated evenly with the spice mixture for maximum flavor.
- Use a thermometer to check the oil temperature for frying. The ideal temperature is around 350°F.
- Don't overcrowd the frying pan or wok to ensure even cooking.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken on a platter with a garnish of fresh herbs such as cilantro or parsley.
- Arrange the chicken pieces in a basket lined with paper towels for a casual presentation.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced cucumbers or tomatoes
- Lime wedges
Pairings:
- Steamed rice
- Stir-fried vegetables
- Noodle dishes
Suggested side dishes:
- Coconut rice
- Fried rice
- Vegetable stir-fry
Troubleshooting advice:
- If the chicken is not crispy enough, increase the frying time by a few minutes.
- If the chicken is overcooked, reduce the frying time or lower the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a separate cutting board and utensils for raw chicken to avoid cross-contamination.
Food history:
- Ayam Tangkap is a traditional Indonesian dish that originated in the city of Padang in West Sumatra. It is typically made with chicken that is marinated in a mixture of spices and then deep-fried until crispy.
Flavor profiles:
- Ayam Tangkap with Turmeric is a flavorful and aromatic dish that combines the earthy and slightly bitter taste of turmeric with the fragrant and citrusy flavors of lemongrass and kaffir lime leaves.
Serving suggestions:
- Serve Ayam Tangkap with Turmeric as a main dish for lunch or dinner.
- It can also be served as an appetizer or snack.
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Region: Indonesian