Indonesian Fried Chicken (Ayam Goreng Kuning)
Ayam goreng kuning is Indonesian fried chicken colored gold with turmeric and scented with galangal, ginger and garlic. The chicken is first simmered in the spice paste until the liquid is gone, so the seasoning goes deep into the meat before it ever touches hot oil. The leftover paste is then fried on its own into crisp, toasted crumbs that get sprinkled over the plate, and free-range chicken suits it best.
Instructions
Grind the turmeric, ginger, galangal and garlic with a small splash of water into a paste, using either a mortar or a food processor. Cut the chicken into the pieces you would normally use for frying.
Stir the dried coconut into the spice paste by hand or with a brief pulse. Do not process it any further.
Put the chicken and the spice paste in a pot and cook over low heat, seasoning with salt and pepper to taste. Keep going until all the water has cooked away and the chicken is coated in the spices.
Heat the oil in a deep fryer until hot, then fry the chicken pieces. Lift them out and set them on paper towels, along with any spices that cling to them.
Strain the frying oil and return it to the fryer. Once all the chicken is fried, scrape the spice paste left in the boiling pot into the oil. Make sure that paste is dry first, because excess water can make the oil spit violently.
Fry the paste until you see brown particles in the oil. Strain the oil again and sprinkle the fried spice paste over the chicken.
Serve with steamed rice and raw vegetables such as cabbage, Chinese long beans and sliced cucumber. Scatter fried shallot over the rice.
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