I guess everybody’s favorite fried chicken is the fried chicken they grew up on, so this is mine. I could eat buckets of this even as a young one. Now I rarely make it and when I do, it’s part of my Indonesian chicken and waffle recipe.
There are more complex versions of this dish online, but this is how I know it and I accept no substitute.
I could say more about this but it’s fried chicken. What else is there to say?
Indonesian Fried Chicken - Ajam Goreng Asem Garem
- 8 thighs, legs or other bone in cuts of chicken skin on, or whatever cut has your preference
- 1 fist full tamarind pulp
- 1 tbsp salt
- neutral oil for deep frying
- Mix together the tamarind pulp and salt with about 2 cups of lukewarm water.
- Place your chicken in the tamarind, salt, water mixture and leave to marinade overnight.
- Heat your deep fat fryer or oil to 180 degrees Celsius.
- Fry your chicken in batches. I like to fry mine lid off for about 5-7 minutes and then placing the lid on for an additional 10 as this appears to add color. Note, Dutch chickens tend to run smaller and my pieces are fried within 15-20 minutes max, where bigger pieces may take longer.
- Serve with gado gado salad and plain white rice or with Indonesian chicken and waffles. Or just by their lonesome.