Indonesian · intermediate
Ayam Tangkap Aceh (Acehnese Herb-Crisped Garlic Chicken)
Crispy marinated chicken pieces deep-fried alongside an abundance of curry and pandan leaves, delivering an aromatic herbal crunch.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine minced garlic, turmeric powder, coriander powder, salt, and chicken pieces in a bowl, mixing well to marinate for 15 minutes.
- 02
Heat vegetable oil in a deep wok or heavy pot to 175°C (350°F).
- 03
Carefully lower marinated chicken pieces into hot oil in batches to avoid overcrowding.
- 04
Fry chicken for 8 minutes until golden brown and nearly cooked through.
- 05
Add the dried curry leaves, pandan leaf pieces, and sliced green chilies directly into the hot oil with chicken during the last 2 minutes of frying.
- 06
Fry together until the herbs are crispy and fragrant while retaining a bright green color.
- 07
Remove chicken and fried herbs using a spider skimmer, drain thoroughly on paper towels, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Flash Herb-Frying
Frying fresh whole leaves together with proteins at high temperatures to crisp greens and infuse frying oil with herbal volatiles.
Notes from the kitchen
- Ensure herbs are completely dry before adding to hot oil to avoid violent splashing.
- Watch herbs closely in the final minutes as they crisp very quickly.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
