Indonesian Fried Chicken - Ayam Goreng Asem Garem
Dorothy Porker
Easy fragrant and succulent Indonesian fried chicken. Perfect for Indonesian chicken and waffles, with some rice and gado gado salad or on its own as a snack.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Overnight marinade 8 hours hrs
Course Barbecue, Main course, Party snack
Cuisine Asian, Indonesian
- 3/4 c - 75 gr tamarind pulp
- 1 T - 15 gr salt
- 2 c - 500 ml water lukewarm
- 8 pieces chicken skin on, bone in - I like thighs myself
- neutral oil for deep frying
The evening before you want to eat
Mix together 3/4 c - 75 gr tamarind pulp, 1 T - 15 gr salt with 2 c - 500 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.
You can keep left-over cooled chicken in the fridge for up to 3 days. Reheat in a oven at 175° C/ 350° F for 10-15 minutes or until crisp. Keyword Asian food, asian recipes, chicken, fried chicken, Indonesian food, Indonesian recipe