Ayam Goreng Kalasan: Kalasan Fried Chicken

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: In a food processor or blender, blend the garlic (10 cloves), coriander seeds (2 tablespoons) and palm sugar (100 g) until it forms a smooth paste.

   Uses 10 cloves garlic · 2 tablespoons coriander seeds · 100 g palm sugar

2. 2

   Step 2: Transfer the chicken (1) into a cooking pan and rub thoroughly with salt (to taste) and the blended paste.

   Uses 1 whole chicken, portioned into 8 pieces · Salt to taste · Prepared Kalasan garlic-coriander-palm-sugar paste

3. 3

   Step 3: Choose half a cup of coconut water or half a cup of plain water and pour it over the spice-rubbed chicken. Use one liquid option only.

   Uses Spice-rubbed chicken · 1/2 cup coconut water, or use the plain-water alternative · 1/2 cup plain water, only instead of coconut water

4. 4

   Step 4: Cook over a low flame until the chicken is cooked through and the liquid has been absorbed or evaporated. Check 74°C (165°F) in the thickest part, avoiding bone. Remove the cooked chicken.

   Braise Kalasan chicken until cooked throughUses Spice-rubbed chicken with chosen braising liquid

5. 5

   Step 5: Using a separate frying pan, deep fry the chicken until it turns golden.

   Uses Cooked Kalasan chicken · Vegetable oil as needed for deep frying

6. 6

   Step 6: Transfer to a serving plate. Serve with hot steamed rice, a raw vegetable salad, and sambal.

   Uses Golden fried Kalasan chicken