Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 2 stalks of lemongrass, bruised and chopped
- 2 cloves of garlic, minced
- 1 tablespoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the lemongrass until it is fragrant and broken down. Alternatively, you can chop the lemongrass finely with a knife.
2. In a bowl, mix together the lemongrass, garlic, turmeric powder, salt, sugar, and black pepper.
3. Add the chicken thighs to the bowl and rub the spice mixture all over the chicken, making sure to get it under the skin as well.
4. Cover the bowl with plastic wrap and marinate the chicken in the fridge for at least 2 hours, or overnight for best results.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the chicken thighs to the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy.
7. Flip the chicken over and cook for another 5-7 minutes until the chicken is cooked through and the internal temperature reaches 165°F.
8. Remove the chicken from the skillet and let it rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Internal temperature of chicken should reach 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 22g
Protein: 25g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Lemongrass can be substituted with lemon zest.
- Turmeric powder can be substituted with fresh turmeric root.
Variations:
- Add chopped chili peppers for some heat.
- Use coconut oil instead of vegetable oil for a more tropical flavor.
- Serve with a side of steamed rice and a cucumber salad.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- Use a meat thermometer to ensure that the chicken is cooked through.
- For extra crispy skin, pat the chicken dry with paper towels before cooking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the chicken on a platter with some fresh herbs and sliced lemons for garnish.
Garnishes:
Fresh herbs, sliced lemons, chopped peanuts.
Pairings:
This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, cucumber salad, stir-fried vegetables.
Troubleshooting advice:
If the chicken skin is not crispy enough, try cooking it on a higher heat or broiling it in the oven for a few minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ayam Goreng is a popular Indonesian dish that is typically made with fried chicken that has been marinated in a variety of spices.
Flavor profiles:
This dish has a fragrant and slightly spicy flavor from the lemongrass and turmeric.
Serving suggestions:
Serve the chicken with a side of steamed rice and a cucumber salad for a complete meal.
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Region: Thai