Kalasan-Style Fried Chicken

Ayam Goreng Kalasan

Ingredients

Chicken: 2 lbs chicken (thighs and drumsticks), 2 cups coconut water, 8 shallots, 5 garlic cloves, 2 inches galangal, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tbsp tamarind paste, 2 bay leaves, 2 lemongrass stalks (bruised), 1 tsp salt, 1 tsp sugar. Frying: Oil for deep frying. Sambal: 10 red chilies, 4 shallots, 3 garlic cloves, 2 tomatoes, 1 tsp shrimp paste, 1 tbsp lime juice, salt.

Detail Steps and Procedure

1. Prepare Spice Paste: Blend shallots, garlic, galangal, coriander, cumin with 1/4 cup water until smooth.

2. Marinate Chicken: In large bowl, mix chicken with spice paste, tamarind, bay leaves, lemongrass, salt, sugar. Massage thoroughly. Add coconut water, ensuring chicken is submerged. Cover, refrigerate minimum 4 hours (overnight best).

3. First Cook: Transfer chicken and marinade to pot. Bring to boil, reduce heat, simmer uncovered 25-30 minutes until chicken is tender and liquid reduces by half. Remove chicken, pat dry with paper towels. Reserve liquid.

4. Reduce Sauce: Return cooking liquid to stove, simmer 10-15 minutes until thickened to glaze consistency.

5. Deep Fry: Heat oil to 350°F (175°C). Fry chicken in batches 5-7 minutes until golden brown and crispy. Drain on rack.

6. Glaze: Brush reduced sauce over fried chicken while still hot.

7. Make Sambal: Blend chilies, shallots, garlic, tomatoes, shrimp paste. Cook in pan with 1 tbsp oil 5 minutes until fragrant. Add lime juice, salt.

8. Serve: Serve chicken with steamed rice, sambal, and fresh cucumber slices.

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