There are many dishes served in numerous Chinese restaurants in Indonesia that I cannot find anywhere else. One such dish is this super delicious ayam goreng lada garam, and another one is ayam goreng mentega. Ayam goreng lada garam – spicy chili fried chicken can be considered a more recent invention, probably in the last decade. Since its introduction, this dish has been gaining popularity; and nowadays, practically all Chinese restaurants in Indonesia have this in their menu.
Fried Chicken Many Ways
If you are frequent readers who have been following my recipes, you probably realize that many of my fried chicken dishes use the same recipe for the fried chicken portion. This is one of my basic go-to recipe, and I have it pat down and memorized. This is so basic that sometimes I will prepare double or triple batches, and once they are all fried, I cook different dishes. The sauce part is always super quick, so this trick is really handy when I need to prepare several dishes in one go. With the same fried chicken, you can quickly whip up ayam goreng mentega, easy spicy sweet and sour fried chicken, and ayam goreng saus tauco.
- 600 gram boneless skinless chicken thigh, cut into strips
- 4 cloves garlic, bruised
- 1 tablespoon lime juice
- 1 teaspoon salt
- 100 gram all purpose flour
- ½ tablespoon tapioca starch (or corn starch)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper (or ground black pepper)
- enough oil for deep frying
- 2 tablespoon oil
- 6 cloves garlic, minced
- 5-10 dried chilies, seeded and thinly sliced
- 4 scallions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon sugar
- 1 tablespoon dried shrimps (Indonesian: ebi), soaked to soften, minced
- Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
- Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
- Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
- Heat oil in a frying pan over medium high heat. Sauté garlic and chili until fragrant, about 3 minutes.
- Add scallions, season with salt, ground pepper, and sugar. Mix well.
- Add in the minced dried shrimps, stir until dry.
- Return the fried chicken to the frying pan, gently toss to coat.
- Turn off heat, transfer to a serving plate, and serve immediately with steamed white rice.