Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

5.0 from 15 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4


  • Fried chicken
  • 600 gram boneless skinless chicken thigh/breast, cut into strips
  • 4 cloves garlic, bruised
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 100 gram all-purpose flour
  • ½ tablespoon tapioca starch (or cornstarch)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper (or ground black pepper)
  • enough oil for deep frying
  • Spicy chili seasoning
  • 2 tablespoon oil
  • 6 cloves garlic, minced
  • 5-10 dried chilies, seeded and thinly sliced
  • 4 scallions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sugar
  • 1/2 tablespoon terasi/belacan/shrimp paste, toasted and crushed into powder


  • Fried chicken
    1. Marinate chicken with bruised garlic cloves, lime juice, and salt for 15 minutes.
    2. Whisk together all-purpose flour, tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.
    3. Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.
    4. Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.
  • Spicy chili seasoning
    1. Heat oil in a wok over medium-high heat. Sauté garlic and chili until fragrant, about 3 minutes.
    2. Add scallions, toasted shrimp paste, salt, sugar, and ground white pepper. Mix well.
    3. Return fried chicken pieces to the wok, gently toss to coat. Adjust the amount of salt if necessary.
    4. Turn off the heat and transfer to a serving plate. Serve this fried chicken dish immediately with steamed white rice.

Another great recipe by https://dailycookingquest.com.