Ayam Taliwang (fried spicy chicken)
Ayam Taliwang (fried spicy chicken)
Try this quick and easy chicken recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 45 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 1 kilogram fresh Chicken drumlets
  • Salt
  • 100 grams Bird's eye chilli, also known as Chilli padi
  • 2 big Red chillies, roughly chopped
  • 2 Shallots
  • 1 teaspoon dried Shrimp paste
  • ¼ cup Palm sugar
  • 150 millilitres Coconut oil
  • 1 Kaffir lime leaf, shredded
  • 5 cloves Garlic
  • Juice from 1 medium-size Lime
  • 50 millilitres Cooking oil
  • Garnish:
  • Fried Shallots
  • 2 Spring onions, cut into long thin strips
  • 1 Red chilli, cut into long thin strips
  • 1 tablespoon Sweet soy sauce
  • 1 cup cooked White rice
  • 2 tablespoons chopped Coriander leaves
  1. Cut the meat around the base of the chicken drumlets and pull it towards the top such that it is shaped like a lollipop
  2. Roast the dried shrimp paste over an open flame, flipping it often until it is fragrant
  3. Place the palm sugar, chopped red chillies, kaffir lime leaf, bird’s eye chillies, 4 cloves of garlic, shallots and coconut oil in a blender. Blend until the paste is smooth then add in the roasted dried shrimp paste, a pinch of salt, lime juice and blend again until the paste is evenly mixed
  4. Marinate the chicken drumlets with 1/3 of the blended paste
  5. Heat the oil in a wok, and fry the spring onions. Remove the spring onions to be used later for garnishing. Using the same wok, fry 1 clove of garlic to add flavor to the oil
  6. Place the chicken drumlets in the wok and fry for about 2 minutes. Remove the chicken drumlets from the wok and drain excess oil on kitchen paper. Coat the drumlets with another 1/3 of blended paste
  7. Serve the chicken drumlets (3 per portion) with white rice. Garnish the dish with chillies, fried spring onions, chopped coriander leaves, sweet soy sauce and the remaining blended paste

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