Noodles and Rice

Indonesian Fried Chicken

by Stef on May 1st, 2007

This was made from a recipe in James Oseland’s excellent book

The seasonings are simple: vinegar, salt and garlic; the same basic components that make up Filipino adobo. In fact, my mother used to do a similar fried chicken dish when I was little, varying at times with some kalamansi juice instead of vinegar, or soy sauce for the salt. There are also variations on the basic adobo where the meats are fried.

James Oseland specifies a free-range chicken; if you can, do get yourself one as it makes such a difference. I remember eating my grandfather’s free-range chickens (though they were certainly not called by that name back then, they were just chickens!) and how juicy and tender they were. In the US, you’ll have to make sure what you’re getting is the real thing and not just a label. Some free-range chickens are labeled such, but are raised in inhumane environments anyway (see this for a primer — warning though, it’s a pro-vegetarian site, though much of the information on the truth about the free-range label can be found here). It’s best to find a local farmer and get your chickens there. Find your local farmer through the Eat Well Guide or Local Harvest. Or at the very least, look for the Free Farmed label when shopping.

Here’s my adaptation of James Oseland’s recipe:

1 3 to 3 1/2 pound chicken, cut up into serving pieces, free range if possible
1 small head garlic, cloves crushed and peeled
1 cup palm vinegar (James Oseland recommends the Filipino brands available at Asian supermarkets; a preference many Filipinos share)
1 1/2 teaspoons kosher salt
Oil for frying (he specifies peanut oil but we have peanut allergies here so I used canola)

Combine garlic, vinegar and salt in a large bowl. Marinate chicken pieces 1-2 hours at room temperature. Drain and pat dry with paper towels. Pan-fry or deep fry in hot oil (about 365 degrees F), in batches, about 20-25 minutes per batch, until cooked through and juices run clear. Drain on paper towels and serve hot.

Related Stories

Japanese Fried Chicken
Quick Chicken
Time for Chicken
Cleaning Out Day: Glass Noodle Soup
Tempeh

POSTED IN: Chicken Dishes : Asian, Indonesian