Ayam Goreng Lada Garam - Spicy Chili Fried Chicken
This fried chicken dish is a Chinese restaurant favorite: savory fried chicken pieces with spicy garlic, chili, and toasted shrimp paste seasoning. Great with steamed white rice.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 gram boneless skinless chicken thigh/breast, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all-purpose flour
- ½ tablespoon tapioca starch (or cornstarch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 2 tablespoon oil
- 6 cloves garlic, minced
- 5-10 dried chilies, seeded and thinly sliced
- 4 scallions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon sugar
- 1/2 tablespoon terasi/belacan/shrimp paste, toasted and crushed into powder
Instructions
- 1
Fried chicken
- 2
Marinate chicken with bruised garlic cloves, lime juice, and salt for 15 minutes.
- 3
Whisk together all-purpose flour, tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.
- 4
Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.
- 5
Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.
- 6
Spicy chili seasoning
- 7
Heat oil in a wok over medium-high heat. Sauté garlic and chili until fragrant, about 3 minutes.
- 8
Add scallions, toasted shrimp paste, salt, sugar, and ground white pepper. Mix well.
- 9
Return fried chicken pieces to the wok, gently toss to coat. Adjust the amount of salt if necessary.
- 10
Turn off the heat and transfer to a serving plate. Serve this fried chicken dish immediately with steamed white rice.