Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 2 cups of water
- 1 cup of coconut water
- 1 cup of tamarind juice
- 1 cup of palm sugar
- 1 cup of shallots, thinly sliced
- 1 cup of garlic, minced
- 1 cup of red chili peppers, thinly sliced
- 1 cup of vegetable oil
- 1 teaspoon of salt
Special equipment needed:
- Large wok or frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the shallots, garlic, and red chili peppers. Set aside.
2. In a large wok or frying pan, heat the vegetable oil over medium heat.
3. Fry the chicken pieces until golden brown and crispy. Remove from the wok and set aside.
4. In the same wok, add the sliced shallots, garlic, and red chili peppers. Stir-fry until fragrant.
5. Add the tamarind juice, coconut water, and palm sugar. Stir until the sugar dissolves.
6. Add the fried chicken pieces to the wok and stir until the chicken is coated with the sweet and sour sauce.
7. Add the salt and stir again.
8. Simmer the chicken in the sauce for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
9. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add pineapple chunks for a sweeter and fruitier flavor.
- Use different types of chili peppers for a spicier or milder taste.
- Add vegetables such as bell peppers, carrots, or green beans for a more balanced meal.
Tips and tricks:
- To make the chicken extra crispy, coat it with cornstarch before frying.
- Use a slotted spoon to remove the fried chicken from the wok to prevent excess oil from getting into the sauce.
- Adjust the amount of palm sugar and tamarind juice to your liking.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in a microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a platter with steamed rice and garnish with sliced scallions or cilantro.
Garnishes:
- Sliced scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Stir-fried green beans with garlic
- Steamed broccoli with oyster sauce
- Pickled cucumber and carrot salad
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut water.
- If the sauce is too thin, simmer it for a longer time until it thickens.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Wash your hands and utensils thoroughly before and after handling raw chicken.
Food history:
- Ayam Goreng Kalasan is a traditional Indonesian dish that originated from the Kalasan village in Yogyakarta.
Flavor profiles:
- Sweet, sour, and spicy
Serving suggestions:
- Serve the chicken with steamed rice and pickled vegetables for a complete meal.
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Region: Indonesian