FRIED CHICKEN GALANG

Table of Contents

Fried Chicken Galang is a tasty dish that probably originated in Indonesia or Malaysia because it uses ingredients like galangal, which is a root that tastes more fragrant and lemony than ginger. A rich, fragrant marinade or sauce made with galangal and other spices and herbs is usually served with crispy fried chicken.

Materials

About the Fried Chicken:

One whole chicken (or four to six drumsticks or thighs) chopped into pieces
Two cups of buttermilk (to marinate)
Add salt and pepper to taste.
Two cups of all-purpose flour (to coat)
One tsp paprika
1 tsp garlic powder
For added spiciness, add half a teaspoon of cayenne pepper.
Veggie oil (for cooking)

About the Galang Sauce:

One tablespoon of galangal, either grated or finely minced (if galangal is not available, use ginger instead).
2 minced shallots
Two chopped red chilies (modify according to your preferred level of spiciness) and three minced garlic cloves
A spoonful of soy sauce
A spoonful of fish sauce
A tablespoon of lime juice
One tablespoon of palm sugar (you may also use brown sugar instead)
1/4 cup of optional coconut milk (for creaminess)
1/2 cup water or chicken stock
For cooking, use one tablespoon of vegetable oil.

Guidelines:

1. Let the chicken marinate.

Sprinkle salt and pepper on the chicken pieces.
The chicken should be marinated for at least an hour in the refrigerator (or overnight for maximum flavor) after being placed in a bowl and covered with buttermilk. In addition to adding a little tang, the buttermilk helps tenderize the chicken.

See also Stovetop Bread Without an Oven

2. Make the Coating: Put the flour, paprika, garlic powder, cayenne pepper (if using), and a bit of salt in a shallow dish of water.
Once the chicken has been taken out of the buttermilk, coat each piece with the seasoned flour mixture by pressing it onto the bird.

3. Cook the chicken by heating the vegetable oil in a big skillet or frying pan over medium-high heat. Enough oil should be added to the chicken pieces to reach halfway up their sides.
The chicken chunks should be added gently once the oil is hot, about 350°F/175°C. To prevent packing the pan too full, fry the chicken in batches.
The chicken should be golden brown and crispy after 8 to 10 minutes of cooking on each side, or until the internal temperature reaches 165°F (75°C).
After taking the chicken out of the oil, drain it on paper towels to get rid of any extra oil.

4.prepare the galang sauce. In a different skillet, heat 1 tablespoon of vegetable oil over medium heat
Sliced red chilis, garlic, and minced shallots should be added. Sauté until aromatic and softened, about 2 to 3 minutes.
After adding the grated galangal (or ginger, if using), simmer for one more minute.
Add the lime juice, palm sugar, fish sauce, and soy sauce and stir. Let it simmer for two to three minutes to allow the sugar to dissolve and the sauce to gradually thicken.
Simmer for a further two to three minutes after adding the coconut milk and chicken stock (or water) if you want a creamier sauce. If necessary, add additional lime, sugar, or salt after tasting and adjusting the seasoning.