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Lemongrass Spiced Fried Chicken /Ayam Berempah
A -Ingredients - Main and other ingredients
- 4 pieces of chicken thighs
- 3 tablespoons rice flour
- 6-8 pieces of curry leaves
- Sufficient oil for frying
B- Spices Ingredient for marinating
- 3 teaspoons chicken curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon chili powder
- 1/2 tablespoon coriander seed powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon white cumin powder
C- Aromatic Ingredient blender
- 2 inches lemongrass stalks
- 5 onion cloves
- 3 cloves garlic
- 2 cm ginger
- 50 ml ayam brand coconut cream
D-Seasoning Ingredient
- 1 teaspoon of salt
- 1 tablespoon chicken granules
Ingredients - For making Lemongrass Floss
- 10 -12 lemongrass stalks
- Clean, cut lemongrass 2 cm long. Pound the lemongrass in a mortar until crushed.
- Marinate lemongrass with some marinade mixture paste. Best marinated overnight.
Direction
- Clean, score/slit the middle of the chicken thighs, Use a kitchen roll towel to wipe dry.
- Add spices, aromatic, and seasoning to marinate mix evenly.
- Marinate chicken thighs for 2 hours or better overnight
- Coat with rice flour and mix evenly before frying.
- Heat oil in wok and fry the chicken until browned.
- Use the same oil fry the curry leaves and remove from the pan.
- Then fry the marinated lemongrass, Keep on frying so that it does not clump until crisp.
- Toss fried chicken with curry leaves and fried lemongrass.
- Ready to be serve.
Fry the marinated lemongrass, Keep on frying so that it does not clumps.
Fry the curry leaves and remove from the pan.
Toss fried chicken with curry leaves and fried lemongrass.
