Gingery Fried Chicken Appetizer Recipes

AYAM KALASAN (GINGER FRIED CHICKEN)

Steps:

• Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
• Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
• Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
• Remove chicken and strain the solids from the stock. Save stock for soup!
• Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
• Serve with jasmine rice and Sambal Terasi.
• Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
• Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.

GINGER FRIED CHICKEN

Steps:

• Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken.
• Mix together well.
• Add flour to coat. Mix well.
• Fry until golden, about 5 minutes.
• Finish in oven, 350 degrees for 30-35 minutes.

GINGERY FRIED CHICKEN (KARA AGE)

Steps:

• Cut the chicken into pieces about one inch square. In a shallow bowl, combine the soy sauce and sake, then stir in the grated fresh ginger. Lay the clove of garlic on your cutting board and whack it with the flat side of a broad-bladed knife or cleaver to loosen the skin. Remove the skin and place the smashed clove in the bottom of the bowl of marinade. Add the chicken pieces and let them marinate 20 minutes at room temperature or up to 8 hours covered and refrigerated.
• Combine the flour, cornstarch, salt, and pepper in another shallow bowl or pan. Lift the pieces of chicken, one at a time, from the marinade and dredge them in the flour mixture. Shake off any excess flour and remove the coated chicken to a plate, letting it stand for 5 minutes. During this time the coating will absorb some of the marinade and the pieces will change from white to a beige color.
• Heat the oil to 350 degrees (a pinch of the dredging mixture will sizzle inmmediately on the surface of the oil without burning) and fry the chicken pieces in batches of 4-5 each, for less than a minute. This first frying will seal the outer surfaces with a light-colored crust. Drain the chicken well on paper towels and lower the temperature of the oil to about 325 degrees (a pinch of the dredging mixture will sink slightly before sizzling). Re-fry the chicken, this time in batches of 6-7 pieces each, for 3-4 minutes. Drain the chicken again on paper towels, and serve it hot or at room temperature with lemon wedges.

GINGER CHICKEN FRIED RICE

Steps:

• Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
• Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes.
• Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.