Acehnese Fried Chicken

 

Achenees

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Acehnese Fried Chicken (Ayam Tangkap)

Prep & Cook Time: 1 hour
Servings: 5 people

Ingredients

1. 1 whole chicken (about 1 kg), cut into small pieces
2. Juice from 1 lime (use half for marinating)
3. 3 tbsp tamarind water
4. 2 tsp salt (adjust to taste)
5. 300 ml coconut water
6. Cooking oil (as needed for deep frying)

Blended Spice Paste:

7. 6 shallots
8. 3 cloves garlic
9. 5–8 green bird’s eye chilies (optional)
10. 1 tsp turmeric powder
11. 1/2 tsp ground pepper
12. 1 thumb-sized piece of ginger

Aromatic Herbs for Frying:

13. 10 sprigs curry leaves (use the leaves only)
14. 7 pandan leaves, cut into 3 cm pieces
15. 8 green chilies, cut into 3 sections
16. 8 shallots, thinly sliced

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Instructions

1. Prepare the Chicken:
   Wash the chicken thoroughly, drain, and rub with half the lime juice. Let it sit for a few minutes, then rinse and drain again.
   Prepare the blended spice paste and slice all the aromatic herbs.

2. Marinate and Cook:
   Place the chicken in a wok or pan. Season with salt, the remaining half of the lime juice, and tamarind water.
   Add the blended spices and mix well. Pour in the coconut water and stir to combine.
   (Note: For free-range chicken, you may need more coconut water to ensure it becomes tender.)

3. Simmer the Chicken:
   Cover the pan and simmer until the liquid is reduced and the flavors are absorbed into the chicken. Set aside.

4. Fry the Chicken:
   Heat plenty of oil in a frying pan. Fry the chicken over medium heat. Once it starts turning golden brown, add the curry leaves, pandan leaves, green chilies, and sliced shallots.
   Fry until the chicken turns deep golden and the herbs are crispy.
   (Tip: Fry in two batches and divide the herbs accordingly.)

5. Drain:
   Once done, remove the chicken and herbs from the oil and drain well.

6. Serve:
   Serve the chicken hot with the crispy herbs, chilies, and fried shallots on top. It’s best enjoyed while still hot so the herbs stay crispy like chips.

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