Ayam Goreng Recipe

Ingredients
1.8kg (4lbs) whole chicken
sea salt, to season
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp black peppercorns
3 dried chillies, chopped
4 shallots, sliced
6 cloves garlic, sliced
4cm piece fresh ginger, chopped
4cm piece galangal, chopped
1 lemongrass, white part only, chopped
2cm fresh turmeric, chopped
2 lime leaves, shredded
1 tsp curry powder
125ml (½ cup) water
1 egg
150g (1 cup) cornflour (cornstarch)
peanut oil (or other neutral oil) for deep frying

Method
Step 1: Prep the chicken
Break the chicken down into 10 pieces by removing the legs and wings, splitting the legs into drumstick and thigh, removing the breasts and halving each into 2 pieces. Season generously with salt and set aside on a tray.
Step 2: Make the marinade
Place the coriander, fennel, cumin, peppercorns and chillies in a dry frying pan over medium high heat. Toast the spices for 1 minute until fragrant.
Transfer to a mortar and pestle and grind to a powder.
Place the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor. Add the spice powder and season with some salt. Add the water and process until a smooth paste forms, scraping down the sides a few times.
Place the marinade in a large bowl, then add the chicken and toss very well to completely coat the chicken pieces. Cover and refrigerate for 1 hour, up to overnight.
Step 3: Cook the chicken
Place the cornflour in a medium bowl. Mix the egg through the marinated chicken until completely combined.
Toss each piece of chicken in the cornflour, trying to keep as much of the marinade still on the chicken. Place the pieces on a wire rack over a tray.
Heat enough oil for deep frying in a deep saucepan to 180°C (355°F).
Cook the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F). Drain on a wire rack.
Serve hot with a sprinkle of salt and enjoy!

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