Best 5 Indonesian Garlic Chicken Recipes

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

INDONESIAN-STYLE BREAST OF CHICKEN

Steps:

• Place the chicken in a mixing bowl. Add salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well so that the pieces are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
• Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. After the pieces are cooked, transfer them to paper towels and keep them in a warm place. Serve hot.

INDONESIAN FRIED CHICKEN

Steps:

• 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.
• 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.
• 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.
• Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.

OPOR AYAM (INDONESIAN CHICKEN CURRY)

Steps:

• In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
• In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
• Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
• Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.

INDONESIAN GARLIC CHICKEN

Steps:

• Steam green beans until just tender, and rinse under cold water to stop the cooking.
• Heat 2 tablespoons oil in a saute pan or wok and saute chicken until meat turns white and is cooked through. Set aside.
• Heat remaining 1 tablespoon oil and saute garlic, ginger and onion until onion is soft. Do not let garlic burn.
• Stir in the green beans.
• Add lime juice, soy sauce, brown sugar, turmeric, salt and water. Let simmer for just a few seconds.
• Add chicken pieces and stir until heated through and well coated with sauce.
• Serve over rice.