Best 2 Ayam Kalasan Ginger Fried Chicken Recipes

**Ayam Kalasan: A Culinary Journey to Yogyakarta's Fragrant Ginger Fried Chicken**

Embark on a tantalizing culinary adventure with Ayam Kalasan, a signature dish from the vibrant city of Yogyakarta, Indonesia. This delectable dish showcases the harmonious blend of aromatic ginger, succulent chicken, and a symphony of spices. Ayam Kalasan's unique flavor profile has captivated taste buds for generations, earning it a prominent place in Indonesian cuisine.

This comprehensive guide presents not one, but three irresistible recipes that unravel the secrets behind this beloved dish. Discover the classic Ayam Kalasan recipe, where tender chicken pieces are marinated in a fragrant ginger-based marinade, then lovingly fried to perfection, resulting in a crispy exterior and a juicy, flavorful interior.

Unleash your culinary creativity with the Ayam Kalasan Bakar recipe, a grilled version that infuses the chicken with a smoky, charred flavor. This recipe takes Ayam Kalasan to new heights, adding an extra layer of complexity and depth to the dish.

For those seeking a healthier alternative, the Ayam Kalasan Panggang recipe offers a delightful baked version that retains all the delectable flavors of the original while reducing the amount of oil used. This recipe caters to health-conscious individuals without compromising on taste.

Whether you're a seasoned cook or just starting your culinary journey, this guide provides everything you need to recreate the magic of Ayam Kalasan in your own kitchen. Prepare to tantalize your taste buds and impress your loved ones with this exquisite dish that embodies the essence of Indonesian culinary heritage.

Here are our top 2 tried and tested recipes!

CUBANSTYLE FRIED CHICKEN

Cubanstyle Fried Chicken image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
3 tablespoons cumin seeds
3 garlic cloves, peeled
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3 fresh limes, juiced
2 fresh oranges, juiced
1 fresh grapefruit, juiced
1 whole 2 1/2 pounds frying chicken, cut into pieces
Vegetable shortening for frying

Steps:

To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight.
When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2" to 3/4" shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain.

AYAM KALASAN (GINGER FRIED CHICKEN)

Ayam Kalasan (Ginger Fried Chicken) image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 10 servings

Number Of Ingredients 21

Ingredients

1 cup candlenut
1 cup sliced galangal
1 cup sliced ginger
1 cup fresh turmeric
1 tablespoon turmeric powder
1 stalk lemongrass
Salt
10 chicken quarters
One 13.5-ounce can coconut milk
Oil, for deep-frying
Cooked jasmine rice and Sambal Terasi (recipe follows), for serving
3 cups red peppers
1 cup Thai chiles
1 cup lime leaves
1 cup shallots
1 cup ripe tomatoes
1/2 cup sugar
3 tablespoons paprika
2 tablespoons shrimp paste
1 tablespoon salt
Oil, for sauteing

Steps:

Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
Remove chicken and strain the solids from the stock. Save stock for soup!
Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
Serve with jasmine rice and Sambal Terasi.
Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Marinate the chicken for at least 30 minutes, or up to overnight. This will help the flavors to penetrate the chicken and make it more tender.
Use a heavy-bottomed pan or wok for frying the chicken. This will help to prevent the chicken from sticking and burning.
Fry the chicken in small batches. This will help to ensure that the chicken cooks evenly.
Do not overcrowd the pan or wok. This will also help to prevent the chicken from sticking and burning.
Cook the chicken until it is golden brown and crispy. This will take about 5-7 minutes per side.
Serve the chicken immediately with your favorite dipping sauce.

Conclusion:

Ayam Kalasan is a delicious and easy-to-make Indonesian dish that is perfect for any occasion. The chicken is marinated in a flavorful mixture of spices and herbs, then fried until crispy. The result is a dish that is both savory and addictive. Whether you are serving it as an appetizer or a main course, Ayam Kalasan is sure to be a hit with your guests.