27 April 2023
Table of Content
Introduction
Ayam ungkep goreng is a popular Indonesian dish that combines the traditional Javanese cooking technique of ungkep (marinating with spices and coconut water) with the western-style frying method. The result is a deliciously crispy and flavorful chicken that is perfect for any occasion. In this article, we will provide you with tips, recipe, and tutorial on how to make the perfect ayam ungkep goreng at home.Ingredients
To make ayam ungkep goreng, you will need the following ingredients:- 1 whole chicken, cut into 10-12 pieces
- 2 cups of coconut water
- 1 lemongrass, bruised
- 3 bay leaves
- 5 kaffir lime leaves
- 1 tablespoon of tamarind paste
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of ginger powder
- 1 teaspoon of garlic powder
- 1 teaspoon of shallot powder
- 1 teaspoon of vegetable oil
- Oil for frying
Steps
Follow these steps to make ayam ungkep goreng:Step 1: Marinate the chicken
In a large bowl, mix the chicken with coconut water, lemongrass, bay leaves, kaffir lime leaves, tamarind paste, salt, and sugar. Let it marinate for at least 2 hours, or overnight in the fridge.Step 2: Ungkep the chicken
In a pan, heat the vegetable oil and fry the coriander powder, cumin powder, turmeric powder, ginger powder, garlic powder, and shallot powder until fragrant. Add the marinated chicken and cook until the liquid has evaporated and the chicken is cooked through.Step 3: Fry the chicken
In a separate pan, heat the oil and fry the chicken until crispy and golden brown.Tips
Here are some tips to make the perfect ayam ungkep goreng:- Use fresh and good quality chicken for the best flavor.
- Marinate the chicken overnight to let the flavors fully penetrate the meat.
- Use a heavy-bottomed pan for unggkeping the chicken to prevent burning.
- Use a deep-fry thermometer to ensure the oil temperature is at 350-375°F for crispy and evenly fried chicken.
- Let the chicken rest on a wire rack after frying to prevent sogginess.