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. 🙂
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.
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.
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.
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