Tag Archives: Garam

Ayam Goreng Lada Garam – Spicy Chili Fried Chicken Recipe

Ayam goreng lada garam – spicy chili fried chicken.

There are many dishes served in numerous Chinese restaurants in Indonesia that I cannot find anywhere else. My top two all-time favorites are ayam goreng lada garam (spicy chili fried chicken) and ayam goreng mentega (fried chicken with buttery sweet soy sauce).

Most children prefer ayam goreng mentega due to its sweet and buttery sauce, but once the kids grow up into adults, most prefer ayam goreng lada garam. So if you have little kids at home, maybe prepare both dishes to serve. 🙂

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

Ayam Goreng Lada Garam – Spicy Chili Fried Chicken

What goes into this fried chicken dish

There are two parts to this recipe, the fried chicken, and the spicy chili seasoning.

For the fried chicken, we need boneless skinless chicken breast/thigh, lime juice, garlic, salt, ground white pepper, all-purpose flour, and tapioca starch.

For the spicy chili seasoning, we need garlic, dried red chilies, terasi/belacan/shrimp paste, salt, sugar, and ground white pepper.

For those unfamiliar with terasi/belacan/shrimp paste, you can read all about it from my kangkung tumis terasi recipe.

(1) Marinated and breaded chicken pieces, ready for deep-frying. (2) Deep-fried chicken. (3) Sauté garlic and red chilies in a wok. (2) Add scallions, toasted shrimp paste, salt, sugar, and white pepper.

(1) Marinated and breaded chicken pieces, ready for deep-frying. (2) Deep-fried chicken. (3) Sauté garlic and red chilies in a wok. (2) Add scallions, toasted shrimp paste, salt, sugar, and white pepper.

First part: the fried chicken

Marinate chicken with bruised garlic cloves, lime juice, and salt for 15 minutes.

Whisk together all-purpose flour, tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.

Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.

Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.

Return the fried chicken into the wok and toss gently to coat with the spicy garlic and chili sauce, adjust the amount of salt if needed. Transfer the finished dish to a serving plate.

Return the fried chicken into the wok and toss gently to coat with the spicy garlic and chili sauce, adjust the amount of salt if needed. Transfer the finished dish to a serving plate.

Second part: the spicy chili seasoning

Heat oil in a wok over medium-high heat. Sauté garlic and chili until fragrant, about 3 minutes.

Add scallions, toasted shrimp paste, salt, sugar, and ground white pepper. Mix well.

Return fried chicken pieces to the wok, gently toss to coat. Adjust the amount of salt if necessary.

Turn off the heat and transfer to a serving plate. Serve this fried chicken dish immediately with steamed white rice.

Ayam goreng lada garam - spicy chili fried chicken.

Ayam goreng lada garam – spicy chili fried chicken.

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