Crispy Indonesian Fried Chicken (Ayam Goreng Tepung)

Ingredients:

1 kg chicken, cut into pieces
7 cloves garlic, minced
½ teaspoon black pepper
Salt to taste
5 tablespoons chicken bouillon powder
1 egg
For the coating:
- 1 tablespoon cornstarch
- 5 tablespoons all-purpose flour

Instructions:

Marinate the Chicken:
- In a large bowl, combine the minced garlic, black pepper, salt, and chicken bouillon powder. Add the chicken pieces and toss to coat evenly.
- Cover and refrigerate the marinated chicken for at least 24 hours. This allows the flavors to deeply infuse into the meat, making it more flavorful and tender.
Prepare the Coating:
- In a separate bowl, whisk together the egg until well beaten. Set aside.
- In another bowl, mix the cornstarch and all-purpose flour to create the coating mixture.
Coat the Chicken:
- After marinating, remove the chicken from the refrigerator. Add the beaten egg to the chicken and mix thoroughly to ensure that each piece is coated.
- Take each piece of chicken and dredge it in the coating mixture, making sure to press the mixture onto the chicken to create a thick, crunchy crust.
Fry the Chicken:
- Heat oil in a deep pan or fryer to 180°C (350°F). Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding.
- Fry the chicken until golden brown and cooked through, about 10-15 minutes, depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
Serve:
- Remove the fried chicken from the oil and drain on paper towels to remove excess oil.
- Serve hot and enjoy the crispy, flavorful chicken with your favorite sides or dipping sauces.

Tips:

The ratio for the coating mixture is always 1:5 (cornstarch to flour). Adjust the quantities based on your needs to ensure a perfect crispy coating every time.
For an extra crunch, gently press down on the chicken pieces while frying to help the coating adhere better and become even crispier.