Crispy Fried Chicken with Egg Coating
Ingredients:
- 10 pieces Chicken Thighs (about 1 kg), cut into pieces
- 6 cloves Garlic
- 4 Kaffir Lime Leaves
- 3 Bay Leaves
- 2 stalks Lemongrass
- 1 tsp Salt
- 1/2 tsp Ground Coriander
- 2 cm Fresh Turmeric
- 2 Eggs
- 500 ml Water
- Cooking Oil, for frying
Instructions:
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Prepare the Chicken: Rinse the chicken thighs thoroughly and pat dry.
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Prepare the Marinade: In a mortar and pestle, grind the fresh turmeric, salt, and ground coriander until it forms a smooth paste.
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Marinate the Chicken: Add the ground spice paste, crushed garlic, kaffir lime leaves, bay leaves, and lemongrass into the water. Mix well to combine. Add the chicken pieces into the marinade, ensuring they are completely submerged. Allow the chicken to marinate for at least 1 hour or preferably overnight in the refrigerator.
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Coat with Egg: In a shallow bowl, beat the eggs until well combined. Remove the chicken pieces from the marinade and coat each piece evenly with the beaten eggs.
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Fry the Chicken: Heat a generous amount of cooking oil in a deep frying pan or pot over medium-high heat. Once the oil is hot, carefully place the chicken pieces into the oil. Fry in batches if necessary, ensuring not to overcrowd the pan. Fry until the chicken is golden brown and crispy, turning occasionally to ensure even cooking. This should take about 8-10 minutes per batch.
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Drain and Serve: Once fried, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil.
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Serve: Crispy Fried Chicken with Egg Coating is best served hot with tomato sambal or shrimp paste sambal (sambal terasi) and steamed rice.
Enjoy this flavorful Indonesian-inspired dish that’s crispy on the outside and tender on the inside, perfect for a delicious meal with family and friends!
