Ayam goreng is an Indonesian fried chicken recipe that is crisp in the outside but soft and juicy in the inside. This flavorful dish is a bestseller during banquets. It can be served with either noodles or rice.
2 kilos whole chicken, cut for frying
2 cups water
400ml fresh or canned coconut milk
1 brown onion, coarsely chopped
2 garlic cloves, bruised
2 dried bay leaves
1 lemon grass stem, tied in a knot
1 tablespoons brown sugar
1/2 teaspoon ground turmeric
1/3 cup plain flour
Salt and pepper to taste
Peanut oil for frying
Place the coconut milk, garlic, onion, bay leaves, sugar, turmeric, lemongrass and chicken in a large saucepan. Set the heat on high and bring it to a boil. After, lower the heat and let it simmer under medium heat for 20 minutes or until the chicken is cooked. Drain the coconut milk mixture and discard. Transfer the chicken to a plate to cool.
Put the flour in a bowl and season it with salt and pepper. Heat the oil some for 3-5 minutes. Test it by dropping in some flour. It should float in 10 seconds. If it is too hot, reduce the heat and let the oil cool. Coat the chicken in flour mixture and shake off the excess. Fry the chicken in batches for 3 minutes or until they are golden brown. Reheat the oil in between batches. Drain the excess oil from the fried chicken using a paper towel or you can place them in a colander. Serve immediately; good for 6-8 people.
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