Spicy Fried Chicken Ayam Goreng Pedas
Savor the bold flavors of Southeast Asia with Spicy Fried Chicken Ayam Goreng Pedas, a tantalizing Indonesian dish that’s sure to ignite your taste buds. Crispy, golden-brown chicken drumsticks or thighs are marinated in a zesty blend of lime juice, salt, and turmeric, then fried to perfection. The highlight of this recipe is the vibrant, aromatic chili paste, made from a fiery mix of red chilies, bird's eye chilies, shallots, garlic, lemongrass, and candlenuts, simmered until rich and fragrant. Tossed in this spicy coating, the chicken achieves a mouthwatering balance of heat, savoriness, and bold spices. Perfectly paired with steamed jasmine rice and cooling cucumber slices, this dish is an irresistible centerpiece for your dinner table. Ideal for spice lovers, it’s a one-of-a-kind recipe that brings authentic Indonesian cuisine to your kitchen.
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 2 tablespoons Lime juice
- 3 cups Vegetable oil (for frying)
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 6 pieces Red chilies
- 4 pieces Bird's eye chilies (optional, for extra heat)
- 1 inch piece Ginger
- 2 pieces Lemongrass stalks
- 2 pieces Candlenuts or macadamia nuts
- 1 teaspoon Sugar
- 1 cup Water
Instructions
In a large bowl, marinate the chicken with lime juice, turmeric powder, and 1 teaspoon of salt. Let it sit for at least 20 minutes to allow the flavors to penetrate.
In a food processor, blend the shallots, garlic, red chilies, bird's eye chilies (if used), ginger, lemongrass, and candlenuts into a smooth paste. Add a little water if necessary to aid in blending.
Heat 3 cups of vegetable oil in a deep frying pan or wok over medium heat. Once the oil reaches 350°F (175°C), fry the marinated chicken pieces until golden brown and fully cooked, about 12-15 minutes. Remove and drain on paper towels.
In a separate pan, heat 2 tablespoons of the remaining frying oil. Add the blended chili paste and cook over medium heat until fragrant and the oil begins to separate, about 5-7 minutes.
Add 1 teaspoon of salt, 1 teaspoon of sugar, and 1 cup of water to the cooked chili paste. Stir well and let it simmer for 5 minutes.
Toss the fried chicken in the spicy chili paste, ensuring every piece is evenly coated.
Serve hot with steamed rice and a side of fresh cucumber slices for a complete meal.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
