Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
Braised chicken
- 1 whole free-range chicken
- 8 garlic cloves
- 1 thumb-sized galangal
- Palm sugar
- 5 glasses of coconut milk pressed from grated coconut
- 2 bay leaves
- ½ tsp salt
- Cooking oil
Fried Spice Batter
- ½ glass of stock from braised chicken
- 5 tbsp flour
- 1 tbsp sago
- ½ tsp salt
- Water
- Oil
Kalasan fried chicken is different from other fried chicken because the chicken is braised in coconut milk and spices. The sugar contained in the coconut coats the chicken, making it crunchier and tastier.
Steps
- Braised chicken: cut chicken into 6 pieces. Crush garlic and galangal. Slice palm sugar. Place chicken, spices, sliced palm sugar and salt into coconut milk and braise in covered pan until only 1/2 glass of spiced coconut milk remains.
- Crunchy topping: Put remaining spiced coconut stock in a bowl and mix well with flour, sago and salt. If the mixture is lumpy, add water and mix well until smooth. Sprinkle batter by hand into the pan of hot oil.
- Fry chicken on high heat until golden brown. Remove and set aside.
- Using your hand, sprinkle braised spice to the pan of hot oil. Fry until dry and golden brown. Remove and set aside.
- Sprinkle the crunchy topping on the chicken and serve.
