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Ayam Goreng Padang (Padang Fried Chicken)

Posting Date: 01/25/19

Ayam Goreng Padang (Padang Fried Chicken)

Ayam Goreng Padang (Padang Fried Chicken) originated in Padang in Sumatra island. The dishes from Padang is normally hot and spicy. However, this fried chicken is not hot at all. It is still very flavorful, though. The dish is traditionally made with whole chicken that is separated into chicken parts before being marinated. In this recipe, I use chicken wings so that you can serve it as an appetizer or as finger food in a party. The dish is traditionally served with rice and considered as main course, so you can serve it with rice. For this reason, I classify the recipe under main course. Instead of using chicken wings, you can use other parts of chicken, such as drumstick, breast, or thigh.

To make the chicken, it is first marinated in a mixture of lime juice and spice paste. It is then coated with coating mixture made of beaten egg and grated galangal. The chicken is then fried until it is fully cooked. Some people saute the remaining coating mixture until it is brown and crispy and top the chicken with it. The coating mixture adds flavor to the rice if you serve the chicken with rice. If you serve it as finger food, you may want to skip frying the coating mixture if you don't want to get messy when eating the chicken. I personally like the fried coating mixture since it is very flavorful.

To make the spice paste and coating mixture, you will need fresh galangal. It can be found in some Asian stores. However, sometimes they don't sell the fresh one. If so, you can use frozen galangal and thaw it before using it. Asian stores normally have frozen one and thus, it is easier to find it then the fresh one. If you cannot find neither, you can substitute with 1 teaspoon of galangal powder. Fresh ginger can also be use as a substitution although the flavor will be different.

The recipe serves about 2-3 people.



Ingredients:

  • For spice paste: 4 cloves of garlic
  • For spice paste: 1" fresh galangal, peeled and sliced. You may use frozen galangal if you cannot find it. Thaw the galangal prior to using it. You may also use 1 teaspoon galangal powder if you cannot find neither. Fresh ginger can also be used although it will taste different.
  • For spice paste: 1/2 teaspoon whole black pepper
  • For spice paste: 1 teaspoon salt
  • For spice paste: 1 teaspoon turmeric powder. You can use fresh turmeric if you can find it in the store. If so, use 1" fresh turmeric.
  • 2 tablespoons fresh lime juice
  • 1.5 lbs chicken wings
  • For coating: 2 large eggs, lightly beaten
  • For coating: 1.5" fresh galangal, peeled and grated. You may use frozen galangal if you cannot find it. Thaw the galangal prior to using it. You may also use 1 teaspoon galangal powder if you cannot find neither. Fresh ginger can also be used although it will taste different.
  • vegetable oil
  • Optional: lime wedges

Methods:

  1. To make spice paste: place garlic, galangal, turmeric powder, black pepper, and salt in a food processor. Pulse until the spice becomes smooth paste.
  2. In a ziploc bag, mix lime juice with spice paste. Place chicken wings in the bag. Close the bag. Move around the wings so that they are coated evenly with spice paste. Leave the bag in the fridge for 30 min to marinate the chicken.
  3. To make coating mixture: add beaten egg and grated galangal in a bowl. Make sure the bowl is big enough to dip 1 or 2 chicken wings in it. Stir to mix the ingredients.
  4. Heat vegetable oil over medium high in a frying pan. Make sure you have enough frying oil to cover the chicken during frying.
  5. Once the oil is hot enough, coat 3 chicken wings in the coating mixture. Gently drop the wings in the frying pan. Fry the chicken until all sides are brown and crispy and the chicken is fully cooked (165 deg F using meat thermometer). During frying, you may want to use splatter screen to prevent spaterring. Once the chicken is fully cooked, remove it using slotted spoon to remove excess oil and place the chicken on a plate lined with paper towel. Repeat this step until all chicken wings have been fried.
  6. (Note: You can skip this step if you don't want fried topping although the topping will flavor the rice if you eat the chicken with rice.) Once all chicken wings have been fried, heat about 2 tablespoons of vegetable oil on a saute pan. As soon as the oil is hot, saute remaining coating mixture until it becomes brown and crispy. Remove coating mixture and place it on a plate lined with paper towel.
  7. Serve the chicken while it is still warm. Top it with fried coating mixture. If preferred, serve it with lime wedges on the side.

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