Ayam goreng berempah (spicy fried chicken)

4 servings
30 min
40 min
Crispy Crunchy with a soft tender meat inside.


Number of serving: 4
1/2 chicken - cut into bite sizes

1 lemongrass

2 inch galangal

1 inch fresh turmeric

5 shallots

1-2 tbsp plain chili powder

Salt to taste

Oil as needed


  • Blend or ground lemongrass, galangal, turmeric and shallots to a thick paste.

    Add chili powder and salt for taste.

    Mix and marinate chicken pieces with spice paste.

    Put chicken into a pot with 1 cup of water.

    Cook until the water evaporates and the spicy paste sticks onto the chicken pieces.

    Remove and keep aside, if possible for 2-3 hours.

    Deep fry the chicken pieces.

    Scoop the remaining flaky spices from the wok and add on top of the fried chicken pieces.

    Serve with calamansi lime.


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