Orange Flavored Chicken

Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 2 hours

Servings 4

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stire occasionally.



Ayam Goreng Berempah

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 24 hours

Servings 6

6 chicken whole legscut into medium size pieces
2 tbspall-purpose flourto remove poultry smell
2 stalkscurry leaves
1 tbspchili pasteground dried chilies
1/2 tspturmeric powder
3 tbspsalt
1 tspsugar
3 tbspcornflour
1 eggslightly beaten
2 tbspmeat curry powder

Coarsely Ground Ingredients
2 inchgingerskinned
6 clovesgarlicskinned
12 shallotsskinned
6 lemongrassuse upper tender parts
3 tbspwater

Finely Ground Ingredients
1 1/2 tbspketumbar powdercoriander powder
1 1/2 tbspjintan manis powderfennel powder
1 tbspjintan putih powdercumin powder

1. First clean the chicken. Wash, coat and rub all-purpose flour into chicken. Then rinse and drain well.

2. Cut the chicken into medium size pieces or as desired.

3. Have ready all the ingredients needed.

4. Blend coarsely lemongrass, shallots, garlic and ginger. Add a little water when grinding. Transfer into a bowl and set aside for later use.

5. Next, blend finely the ketumbar, jintan manis and jintan putih seeds. You can also choose to buy these spices in powdered form.

6. Mix well all coarsely and finely ground spices, chili paste and turmeric powder in a bowl.

7. Then mix in one egg.

8. Followed by curry leaves and cornflour.

9. Mix everything until well combined. Add salt and sugar to taste.

10. Then add the fresh herb paste into the chicken pieces.

11. Mix with your hands until chicken is thoroughly covered with the aromatic spices and seasoning.

12. A long and sufficient marinating time is quite important so cover with plastic wrap and leave to marinate in the refrigerator for several hours, preferably overnight.

13. Remove the marinated chicken from the refrigerator 1 hour before frying to bring the chicken to room temperature so the inside of chicken meat isn’t cold. Otherwise, we will end up with meat that is burnt on the outside but raw on the inside.

14. Heat up enough oil to fry the chicken over high heat. Oil is ready for frying when oil bubbles appear around the stick. (Or you can drop a small curry leaf in and it sizzles and bubbles.)

15. When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.

16. Then remove the fried curry leaves from the oil using a strainer. Set aside the fried curry leaves for garnishing.

17. Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear.

18. Once done, remove the fried chicken from oil using strainer.

19. Drain the fried chicken on paper towel to remove excess oil.

20. Also remove the fried spiced crumbs from the oil and set aside to drain off excess oil. Do not throw away these spiced crumbs as that is one of the tastiest part. And we’re done!

21. Serve them hot garnished with the fried curry leaves and crispy fried spiced crumbs for extra flavour.