Padang Fried Chicken (Goreng Ayam Balado)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons tamarind water pinch turmeric 1 teaspoon salt
1/2 teaspoon ground coriander 1/2 teaspoon ground white pepper 2-1/2 to 3-pound chicken, cut into serving pieces
8-10 large red chiles, seeded and chopped 6 shallots or 2 onions, thinly sliced 2 tablespoons vegetable oil
1/2 teaspoon salt vegetable oil for deep-frying



1 To make the marinade, mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 2 hours or overnight in the refrigerator.
2 To make the chile sauce, in a frying pan fry the chiles and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
3 Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chile sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
4 This dish should be eaten with the fingers, either as a snack or as a main course with fried rice or fried noodles.

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