Ayam Goreng Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Mar 10, 2024
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Ingredients (19)
Ingredients (19)
Marinade
Dredge
Directions
In a small pan over medium heat toast cumin, fennel, and coriander seeds for 1-2 minutes or until fragrant.
In a blender combine lemongrass, garlic, ginger, galangal, brown sugar, turmeric, curry, Kashmir chili, cumin, fennel, coriander, salt, shallot, coconut milk, and a light splash of water to thin consistency. Blend on high until smooth.
To a large mixing bowl add your chicken and marinade, and mix until fully combined. Cover and refrigerate overnight.
Once marinade is complete, add cornstarch to a separate large mixing bowl. Remove your wings from the marinade and press them into the cornstarch, ensuring they are fully and evenly coated.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F. Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
