Indonesian Fried Chicken

Total Time:
1 hr 35 min
Prep:
55 min
Inactive:
5 min
Cook:
35 min

Yield:
2 large or 4 small servings
Level:
Easy

Ingredients
  • Canola oil, for frying
  • 1/3 cup lemongrass paste
  • 2 teaspoons minced Thai bird chiles
  • 2 teaspoons turmeric
  • 1 cup coconut milk
  • One 3-pound chicken, backbone removed, cut into 4 breast pieces and 2 legs
  • Kosher salt and ground black pepper
  • 1/4 cup Asian fish sauce
  • 1 lime, juiced
  • Waffles, recipe follows
  • Honey Sesame Butter, recipe follows
  • Surprising Sauce, recipe follows
  • Waffles:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 6 eggs
  • 2 cups buttermilk
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 4 tablespoons canola oil
  • 1/4 cup chopped fresh ginger
  • 1/4 cup black and white sesame seeds
  • Nonstick cooking spray
  • Surprising Sauce:
  • 1 cup packed dried red chiles
  • 1/4 cup coarsely chopped garlic
  • 1/4 cup coarsely chopped fresh ginger
  • 1/4 cup Asian fish sauce
  • 1/4 cup sugar
  • 1 cup rice wine vinegar
  • 1 cup fresh Thai basil
  • Honey Sesame Butter:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 tablespoons honey
  • 1 tablespoons sesame oil
Directions

Special equipment: a deep fryer

Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.

Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl.

Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.

Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.

Waffles:

Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm.

Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds.

Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter. Yield: 2 large or 4 small servings

Surprising Sauce:

Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes.

Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse. Yield: about 1 quart

Honey Sesame Butter:

Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed. Yield: 1/2 cup

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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