Indonesian garlic fried chicken

Indonesian garlic fried chicken

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Coconut water is the secret ingredient to making this finger lickin fried chicken.

The ingredient of Indonesian garlic fried chicken

  1. 1.6kg chicken, cut into 10 pieces
  2. 8 garlic cloves, chopped
  3. 2 teaspoons coriander seeds
  4. 1 stem lemongrass, white part chopped
  5. 1 teaspoon sea salt
  6. 1 teaspoon turmeric
  7. 80ml (1/3 cup) gluten-free rice wine vinegar
  8. 1L (4 cups) coconut water
  9. Vegetable oil, to deep-fry
  10. Cooked jasmine rice, to serve
  11. Thinly sliced garlic, fried, to serve
  12. Sliced cucumber, to serve
  13. Sliced carrot, to serve
  14. Micro coriander, to serve
  15. Lime cheeks, to serve
  16. Sambal oelek, to serve

The instruction how to make Indonesian garlic fried chicken

  1. Place chicken in a large glass or ceramic dish. Use a mortar and pestle to pound the garlic, coriander, lemongrass and sea salt to a paste. Stir in the turmeric and vinegar. Pour over chicken, tossing to coat. Cover and place in fridge for 2 hours to marinate.
  2. Transfer chicken and marinade to a large saucepan. Pour in the coconut water. Bring to the boil over medium-high heat. Reduce heat to low and simmer for 30-35 minutes or until the chicken is cooked through. Use tongs to transfer the chicken to a plate. Set aside for 30 minutes to cool.
  3. Add enough oil to a large saucepan or wok to reach a depth of 10cm. Heat oil to 180u00b0C on a cooku2019s thermometer (a small cube of bread will turn golden brown in 15 seconds). Fry chicken, in batches, for 3-4 minutes or until golden. Transfer to a plate lined with paper towel to drain.
  4. Serve chicken with rice, garlic, cucumber, carrot, coriander, lime and sambal oelek.

Nutritions of Indonesian garlic fried chicken

fatContent: 839.607 calories
saturatedFatContent: 54 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent:

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