Indonesian Crispy Coriander Fried Chicken. I know some of you are always skeptical when we label a recipe as super easy but but but it's really super easy!!! Okay I know deep-frying is not easy for. Fry chicken wings until skin is crispy and golden.

Indonesian fried chicken usually do not have crispy battered skins like the western ones (read KFC, lol). Deep fry chicken in hot oil until crispy and golden brown. Remove and drain on wire rack or paper towel. You can cook Indonesian Crispy Coriander Fried Chicken using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Indonesian Crispy Coriander Fried Chicken

You need 4 pcs of chicken legs, cut each leg into 4 pieces.
It's 500 ml of vegetables oil for deep frying.
It's of Ground spices:.
You need 5 cloves of garlic.
It's 2 inches of turmeric, peeled, grilled on a pan for a while.
You need 2 tsp of coriander.
You need 2 tsp of salt or to taste.
You need 1/2 tsp of white pepper peppercorns.
You need 500 ml of water/coconut water.

Pour the thin batter in thin streams into the hot oil (be careful since it tends to splatter at. Beside ayam goreng kuning (Indonesian yelllow fried chicken), ayam goreng kremes is another The key of flavourful fried chicken is boiling chicken with ground spices in advance before frying. One thing that I enjoy as well is the crispy fried salam leaves. The reason why I love to add more salam.

Indonesian Crispy Coriander Fried Chicken instructions

Boil chicken with ground spices until the chicken cooked. Remove from the heat..
Set aside. Let the chicken cool down then deep fry the chicken until golden brown..
Serve over warm white rice and Indonesian tomato shrimp paste chilli sauce. Yum 😋.

Indonesian fried chicken is first marinated and then simmered in a flavorful mixture of spices and herbs. Only then is it fried to golden, crispy perfection. In a large bowl, mix the chicken with the garlic, coriander, turmeric, bay leaves, salt and pepper. Refrigerate and marinate for at least one hour. Pieces of chicken is marinated in spices and then boiled or pressure cooked and then quickly fried and served with crunchy bits (kremes) made separately.