Cherry & Dennis Helper Habitat
Indonesian Galangal Fried Chicken
印尼南薑酥炸雞
Recipe overview
Chicken is first simmered with galangal, turmeric, lemongrass and lime leaves, then fried crisp and finished with crunchy galangal crumbs. Drain every piece well before frying to control splatter.
01
Ingredients
Main ingredients
- 1000 g chicken thighs
- 150 g galangal
- 8 piece shallots
- 5 clove garlic
- 20 g ginger
- 2 stalk lemongrass stalks
- 4 piece makrut lime leaves
Stock base
- 600 ml water
Seasoning
- 2 tsp ground turmeric
- 3/2 tsp salt
- 1 tsp sugar
- 500 ml neutral cooking oil
02
Tools
- knife
- cutting board
- grater
- mixing bowl
- stockpot
- frying pan
- skimmer
- tongs
- colander
- kitchen paper
- measuring cup
- measuring spoons
- food thermometer
- timer
03
Steps
Step 1
Trim and score chicken
Cut the thighs into eight pieces, trim excess fat and score the thick flesh once.
Step 2
Grate galangal
Peel the galangal and grate it into fine moist shreds.
Step 3
Make spice paste
Mince the shallots, garlic and ginger into a coarse paste and mix in two teaspoons turmeric.
Step 4
Bruise aromatics
Bruise the lemongrass and tear each lime leaf.
Step 5
Combine chicken and spices
Combine the chicken, galangal, spice paste, lemongrass and lime leaves in the pot.
Step 6
Add water and seasoning
Add 600 ml water, one and a half teaspoons salt and one teaspoon sugar, then bring to a boil.
Step 7
Simmer 25 minutes
Simmer with the lid ajar for 25 minutes, turning once halfway.
Step 8
Reduce nearly dry
Cook uncovered for ten minutes until the liquid is almost gone.
Step 9
Drain chicken and crumbs
Lift and drain the chicken thoroughly; drain the galangal crumbs separately.
Step 10
Fry chicken to 75°C
Heat oil to 170°C; fry chicken in batches for six to eight minutes until golden and at least 75°C inside.
Step 11
Fry galangal crumbs
After removing the chicken, fry the galangal crumbs for three minutes until crisp and drain.
Step 12
Serve with galangal
Arrange the chicken on a white platter and scatter the crisp galangal crumbs evenly over it.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
