Indonesian Fried Chicken
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 2 ounces gingerroot, chopped
- 1 tablespoon turmeric
- 2 lemongrass, stalks finely chopped
- 6 chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup water
- salt and pepper
- vegetable oil
directions
- Put shallots, garlic, ginger, turmeric, and lemon grass in a blender and process into a paste.
- Put soy sauce, water, and sugar into a large frying pan. Heat (to help sugar dissolve).
- Put chicken thighs in frying pan and cover with paste. Simmer, uncovered, until cooked (20-30 minutes). Turn about halfway through to ensure even cooking.
- Heat enough vegetable oil to deep-fry the chicken. Oil must be VERY hot - almost to the smoke point.
- Remove chicken thighs, season with salt and pepper, and deep-fry 6-8 minutes until surface is crisp and golden.
- While deep-frying chicken, heat the remaining water and drippings to thicken. Use this as a dipping sauce for the chicken.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.