Ayam Tangkap Aceh (Indonesian Fried Chicken with Spices and Herbs)
Pieces of chicken are marinated in spices and then fried and served with piles of fried aromatic leaves and a side of sambal. Ayam Tangkap Aceh is very popular with the local.
- 2 lbs chicken wings and/or drummets
- Oil for deep frying
- 4 fresh pandan leaves if frozen, thawed
- 1 cup fresh curry leaves
- 1 stalk lemon grass trim off woody ends and sliced
- 4-5 red chili
Place galangal, ginger, garlic, coriander seeds, shallots, kaffir lime leaves and turmeric powder in a food processor and grind into a coarse paste. Add the turmeric powder into the paste after that so your food processor bowl won't be stained yellow!
Once you are done with frying the chicken, bring the oil back to hot. If you air fried the chicken, then prepare some oil to fry the leaves. When the oil is hot enough. Add in the chopped pandan leaves, curry leaves, lemongrass, and red chili. Fry until they are crispy, but take care not to burn them. Remove with slotted spoon to an absorbent paper towel and pile these fried herbs and chili on top of the fried chicken and serve with the sambal