I guess everybody’s favorite fried chicken is the fried chicken they grew up on, so this is mine. I could eat buckets of this even as a young one. Now I rarely make it and when I do, it’s part of my Indonesian chicken and waffle recipe.
There are more complex versions of this dish online, but this is how I know it and I accept no substitute.
I could say more about this but it’s fried chicken. What else is there to say?
How do I eat Indonesian fried chicken?
I like having mine with plain white rice and some lightly pickled cucumber or gado gado slaw. You can also coat your chicken in your sambal of choice straight after frying for added oomph or make throw it on the barbecue instead of frying it.
Indonesian Fried Chicken - Ayam Goreng Asem Garem
- Container with lid to marinade overnight
- Deep fat fryer
- Paper towels
- 3/4 c / 75 gr tamarind pulp
- 1 tbsp / 15 gr salt
- 2 c / 450 ml water lukewarm
- 8 pieces chicken skin on, bone in, I prefer thigh meat
- neutral oil for deep frying
The evening before you want to eat
- Mix together 3/4 c/ 75 gr tamarind pulp, 1 tbsp/ 15 gr salt with 2 c/ 440 ml of lukewarm water until most of the tamarind and salt are dissolved.
- Gently score the chicken skin of 8 pieces of chicken before placing the pieces in the tamarind mixture and leave to marinade overnight.
The day of
- Heat your deep fat fryer or oil to 180° C/ 350° F.
- Fry your chicken in batches. I like to fry mine lid off for about 5-7 minutes and then placing the lid on for an additional 10 minutes to add. You're looking for some really dark crisp caramelized edges. Please note: Dutch chickens tend to run smaller and my pieces are fried within 15-20 minutes max, bigger pieces may take longer.