Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 3 cloves garlic, minced
- 2 red chili peppers, thinly sliced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Wok or deep frying pan
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the minced garlic, sliced chili peppers, salt, black pepper, sugar, soy sauce, oyster sauce, cornstarch, and beaten egg. Mix well.
2. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
3. Heat the oil in a wok or deep frying pan over medium-high heat until it reaches 350°F (180°C).
4. Using tongs or a slotted spoon, carefully place the marinated chicken thighs into the hot oil, skin-side down. Fry for 8-10 minutes, or until the skin is crispy and golden brown.
5. Flip the chicken thighs over and fry for another 6-8 minutes, or until the meat is cooked through and the internal temperature reaches 165°F (74°C).
6. Use tongs or a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve the chili-garlic ayam goreng hot, garnished with additional sliced chili peppers and chopped cilantro, if desired.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F (180°C)
Internal temperature of chicken: 165°F (74°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken drumsticks or wings.
- Red chili peppers can be substituted with green chili peppers or jalapeño peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add 1 tsp of grated ginger to the marinade for extra flavor.
- Use boneless, skinless chicken breasts instead of chicken thighs for a healthier option.
- Make a dipping sauce by mixing together soy sauce, lime juice, honey, and chopped cilantro.
Tips and tricks:
- Pat the chicken dry with paper towels before marinating to ensure the marinade sticks to the chicken.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Fry the chicken in batches to avoid overcrowding the pan and lowering the oil temperature.
- To make the chicken extra crispy, double fry it by frying it once, letting it cool for a few minutes, and then frying it again for a few minutes.
Storage instructions:
Leftover chili-garlic ayam goreng can be stored in an airtight container 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 (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chili-garlic ayam goreng on a platter with sliced lime wedges and chopped cilantro for a pop of color.
Garnishes:
Garnish the chicken with additional sliced chili peppers and chopped cilantro for a spicy and fresh flavor.
Pairings:
Serve the chili-garlic ayam goreng with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian-style coleslaw
- Fried rice
- Egg rolls
Troubleshooting advice:
- If the chicken skin is not crispy, increase the heat of the oil and fry for a few more minutes.
- If the chicken is not fully cooked, lower the heat of the oil and fry for a few more minutes, or finish cooking in a preheated oven.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Use a separate cutting board and utensils for raw chicken to avoid cross-contamination.
Food history:
Ayam goreng is a popular Indonesian dish that translates to "fried chicken" in English. It is typically marinated in a mixture of spices and then deep-fried until crispy and golden brown.
Flavor profiles:
The chili-garlic ayam goreng has a spicy and savory flavor with a crispy texture on the outside and juicy meat on the inside.
Serving suggestions:
Serve the chili-garlic ayam goreng as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Indonesian