Ayam Goreng Fried Chicken

In a blender combine lemongrass (1 stalk), garlic (2 cloves), ginger (½ inch piece), galangal (½ inch piece), brown sugar (1 tsp), turmeric (½ tsp), curry (1 tsp), Kashmir chili (¼ tsp), cumin (1 tsp), fennel (½ tsp), coriander (1 tsp), salt (2 tsp), shallot (1), coconut milk (⅓ cup), and a light splash of water to thin consistency. Blend on high until smooth.

To a large mixing bowl add your chicken (1 lb) and marinade, and mix until fully combined. Cover and refrigerate overnight.

Once marinade is complete, add cornstarch (2 cups) to a separate large mixing bowl. Remove your wings (1 lb) from the marinade and press them into the cornstarch (2 cups), ensuring they are fully and evenly coated.

Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil (3 quarts) and heat to 350°F. Once the oil is hot, add the chicken (1 lb), 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.