Ayam Goreng Saus Tauco - Fried Chicken in Spicy Soy Bean Sauce

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4

Ingredients

• Fried chicken
• 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
• 1/2 tablespoon tapioca starch (or corn starch)
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper (or ground black pepper)
• enough oil for deep frying
• Spice paste (grind the following together)
• 100 gram shallot
• 4 cloves garlic
• 5-10 red Thai bird eye chilies, seeded
• 5-10 dried red chilies, seeded
• 2 teaspoon shrimp paste (Indonesian: terasi, Malaysian/Singaporean: belacan), toasted
• Other Ingredients
• 2 tablespoon oil
• 1 lemongrass (Indonesian: sereh), white part only, thinly sliced
• 2 Indonesian bay leaves (Indonesian: daun salam), omit if you cannot find this
• 4 tablespoon salted soy bean (Indonesian: tauco)
• 1 teaspoon sugar
• 90 ml (6 tablespoon) water

Instructions

• Fried chicken
  1. Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
  2. 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.
  3. 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.
• Spicy soy bean sauce
  1. Heat 2 tablespoon oil over medium high heat in a frying pan and sauté spice paste, sliced lemongrass, and Indonesian bay leaves until fragrant. About 3 minutes.
  2. Add salted soy bean and sugar. Mix well. Then pour water, stir, and bring to a boil. Once the sauce is reduced and slightly dry, return the fried chicken to the frying pan, and gently toss to coat the chicken pieces with sauce.
  3. Turn off the heat, and transfer to a serving plate. Serve immediately with steamed white rice.