Javanese Fried Chicken Recipes

AYAM GORENG KALASAN (JAVANESE FRIED CHICKEN)

Steps:

• In a food processor, blend the processed paste until smooth.
• Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute.
• Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside.
• Heat oil in a wok and fry the chicken until golden brown.
• In a food processor, blend the processed paste until smooth.
• Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute.
• Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside.
• Place chicken in an air fryer. Cook for 10 minutes at 350F, flip, and cook for another 5-8 minutes at 350F.
• In a food processor, blend the processed paste until smooth.
• Add oil to a large pot. Add the paste and lemongrass until fragrant, about 1 minute.
• Add chicken and the rest of the ingredients. Bring to a boil and then lower the heat. Let it simmer until the chicken pieces are cooked through and the meat is tender. Remove from heat and set aside.
• Grill the chicken undisturbed according to the manufacturer's instruction.
• In a food processor, blend the processed paste until smooth.
• Saute the paste and lemongrass in an Instant Pot until fragrant.
• Add chicken and the rest of the ingredients.
• Turn off saute mode. Close the lid.
• Turn the steam release valve to seal. Cook in high pressure for 12 minutes. When the timer is up, release pressure immediately; then either fry or grill the chicken.

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
• Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
• While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
• Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
• When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
• Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

JAVANESE FRIED CHICKEN

Steps:

• Combine the spices, tamarind, salt and garlic cloves. Add enough water to make a moist paste.
• Add the chicken to the paste and massage into the chicken flesh. You make want to wear gloves as the tumeric can stain your skin.
• Marinade for a couple of hours in the fridge.
• Pour the coconut milk over chicken and place in a dish in a single layer.
• Place in a steamer and steam for 20 minutes.
• Remove and grill turning to brown evenly.

JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)

Steps:

• Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
• In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
• Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.

JAPANESE-STYLE DEEP FRIED CHICKEN

Steps:

• In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
• Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
• In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

JAVANESE DINNER

Steps:

• Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.