Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons of lengkuas (galangal) paste
- 2 tablespoons of chili paste
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of water
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Deep frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the lengkuas paste, chili paste, turmeric powder, coriander powder, cumin powder, salt, sugar, and lime juice. Mix well.
2. Add the chicken pieces to the bowl and coat them evenly with the spice mixture. Marinate for at least 30 minutes.
3. In a separate bowl, mix the flour and baking powder. Gradually add water and stir until the batter is smooth.
4. Heat the oil in a deep frying pan over medium-high heat.
5. Dip each chicken piece in the batter and coat it evenly.
6. Carefully place the chicken in the hot oil and fry until golden brown and crispy, about 8-10 minutes.
7. Use tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
8. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes per batch
Temperature:
Oil temperature: 350°F (180°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 35g
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Sodium: 1000mg
Substitutions for ingredients:
- Lengkuas paste can be substituted with ginger paste.
- Chili paste can be substituted with hot sauce or red pepper flakes.
- Lime juice can be substituted with lemon juice.
Variations:
- Add chopped herbs such as cilantro or parsley to the batter for extra flavor.
- Use boneless chicken breasts instead of chicken pieces.
- Add sliced onions or bell peppers to the marinade for extra texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture.
- Do not overcrowd the pan while frying the chicken to avoid uneven cooking.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
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 (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Lengkuas Spicy Fried Chicken on a platter with sliced lime wedges and fresh herbs.
Garnishes:
Garnish the chicken with chopped cilantro or parsley.
Pairings:
Serve the Lengkuas Spicy Fried Chicken with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Fried rice
- Noodle salad
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the chicken is not crispy, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Lengkuas is a popular ingredient in Indonesian cuisine and is known for its aromatic and spicy flavor. It is often used in curries, soups, and marinades.
Flavor profiles:
The Lengkuas Spicy Fried Chicken has a bold and spicy flavor with hints of ginger, turmeric, and coriander.
Serving suggestions:
Serve the Lengkuas Spicy Fried Chicken as a main dish for lunch or dinner. It is also great for parties and gatherings.
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Region: Indonesian