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Indonesian garlic fried chicken
Indonesian garlic fried chicken
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Prep Time:
170 minutes
Cook Time:
50 minutes
Total Time:
220 minutes
"Enhance your fried chicken with the unique flavor of coconut water."
Ingredients:
  • 1.6kg chicken, cut into 10 pieces
  • 8 garlic cloves, chopped
  • 2 tsp coriander seeds
  • 1 stem lemongrass, white part chopped
  • 2.40 gm sea salt
  • 1 tsp turmeric
  • 80ml (1/3 cup) gluten-free rice wine vinegar
  • 1L (4 cups) coconut water
  • Vegetable oil, to deep-fry
  • Cooked jasmine rice, to serve
  • Thinly sliced garlic, fried, to serve
  • Sliced cucumber, to serve
  • Sliced carrot, to serve
  • Micro coriander, to serve
  • Lime cheeks, to serve
  • Sambal oelek, to serve
Instructions:
  • In a large glass or ceramic dish, lay the chicken. Smash garlic, coriander, lemongrass, and sea salt with a mortar and pestle until it becomes a paste. Mix in turmeric and vinegar. Drizzle over chicken, ensuring it is evenly coated. Cover and refrigerate for 2 hours to marinate.
  • - Place the marinated chicken in a large saucepan and add coconut water. - Bring it to a boil over medium-high heat, then lower the heat and simmer for 30-35 minutes until the chicken is fully cooked. - Using tongs, transfer the chicken to a plate and let it cool for 30 minutes.
  • In a large saucepan or wok, pour oil until it reaches a depth of 10cm. Heat oil to 180°C using a cook’s thermometer (bread cube turns golden brown in 15 seconds). Fry chicken in batches for 3-4 minutes until golden brown. Drain on a paper towel-lined plate.
  • Present a dish featuring chicken accompanied by fragrant jasmine rice, aromatic garlic, crisp cucumber, sweet carrot, fresh coriander, zesty lime, and spicy sambal oelek on the side.

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