Ayam Kipas Ketumbar (Fan-Cut Coriander Fried Chicken) by @martinpraja

1h31

5 servings

🍗

5.5

Whole chicken thigh

🧅

6 cloves

Shallot

🧄

3

Garlic

🫚

3 cm

Ginger

💧

88 ml

Water

🫙

1 tbsp

Ground coriander

🐚

2 tbsp

Oyster sauce

🧂

0.5 tsp

Salt

🫙

1 tsp

MSG

⚫

0.5 tsp

Ground white pepper

🍬

0.5 tsp

Sugar

🌽

5 tbsp

Cornstarch

🫗

Cooking oil

  1. Score

    Score a wide cut into the chicken thigh meat near the bone at the back, without cutting all the way through, so it fans out and looks bigger.

  2. Grind

    Grind the shallot, garlic and ginger into a smooth paste.

  3. Rub

    Rub the chicken thighs evenly with the ground spice paste.

  4. Mix

    Add the oyster sauce, salt, MSG, ground white pepper, sugar, ground coriander and water, and mix until even.

  5. Marinate

    Let the chicken rest so the seasoning is absorbed, marinating for at least 1 hour.

  6. Add

    Add the cornstarch and mix until the entire surface of the chicken is coated.

  7. Heat

    Heat the oil, then fry the chicken over medium heat for 15 to 17 minutes until cooked and browned, keeping it submerged in plenty of oil and turning occasionally.

  8. Drain

    Remove and drain the chicken, then serve.

Ayam Kipas Ketumbar (Fan-Cut Coriander Fried Chicken) by @martinpraja

1h31

5 servings

🍗

5.5

Whole chicken thigh

🧅

6 cloves

Shallot

🧄

3

Garlic

🫚

3 cm

Ginger

💧

88 ml

Water

🫙

1 tbsp

Ground coriander

🐚

2 tbsp

Oyster sauce

🧂

0.5 tsp

Salt

🫙

1 tsp

MSG

⚫

0.5 tsp

Ground white pepper

🍬

0.5 tsp

Sugar

🌽

5 tbsp

Cornstarch

🫗

Cooking oil

Preparation Steps

  1. Step 1/8

    Score a wide cut into the chicken thigh meat near the bone at the back, without cutting all the way through, so it fans out and looks bigger.

    🍗Whole chicken thigh
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Grind the shallot, garlic and ginger into a smooth paste.

    🧅Shallot
    🧄Garlic
    🫚Ginger

  3. Step 3/8

    Rub the chicken thighs evenly with the ground spice paste.

    🍗Whole chicken thigh
    🧅Shallot
    🧄Garlic
    🫚Ginger
    🥣Mixing bowl

  4. Step 4/8

    Add the oyster sauce, salt, MSG, ground white pepper, sugar, ground coriander and water, and mix until even.

    🐚Oyster sauce
    🧂Salt
    🫙MSG
    ⚫Ground white pepper
    🍬Sugar
    🫙Ground coriander
    💧Water
    🥣Mixing bowl

  5. Step 5/8

    Let the chicken rest so the seasoning is absorbed, marinating for at least 1 hour.

    🍗Whole chicken thigh
    🥣Mixing bowl

  6. Step 6/8

    Add the cornstarch and mix until the entire surface of the chicken is coated.

    🌽Cornstarch
    🍗Whole chicken thigh
    🥣Mixing bowl

  7. Step 7/8

    Heat the oil, then fry the chicken over medium heat for 15 to 17 minutes until cooked and browned, keeping it submerged in plenty of oil and turning occasionally.

    🫗Cooking oil
    🍗Whole chicken thigh
    🥄Frying spatula

  8. Step 8/8

    Remove and drain the chicken, then serve.

    🍗Whole chicken thigh
    🧺Colander

Composition

Ingredients

Types

Meat, Vegetables, Spices, Other, Sauce, Seafood, Seasoning, Grains, Oils

Ingredients

Whole chicken thigh, Shallot, Garlic, Ginger, Water, Ground coriander, Oyster sauce, Salt, MSG, Ground white pepper, Sugar, Cornstarch, Cooking oil

Notes

Whole chicken thigh (5-6 pieces, scored widely near the bone without cutting through, to fan out), Shallot (to be ground smooth), Garlic (to be ground smooth), Ginger (to be ground smooth), Water (for grinding the spice paste, amount not given, 75-100 ml, for the marinade mix), Ground coriander (powder or coarsely crushed), MSG (Sasa brand MSG seasoning), Cornstarch (to coat the chicken), Cooking oil (for deep-frying, chicken should be well submerged)

Allergens

Crustaceans, Molluscs

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Dairy-Free

Calories

320 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 10g, Fat: 20g, Fiber: 0.5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 230mg, Phosphorus: 160mg, Iron: 1.2mg

Vitamins

Vitamin B6: 0.4mg, Vitamin B12: 0.3µg, Niacin (B3): 5mg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

16 minutes

Overall

1 hour 31 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Frying spatula, Colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Gathering, Home-selling Food Business Idea

Origin

Source

Platform

instagram

Original Creator

@martinpraja

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Crispy, Juicy, Tender

Flavors

Savory, Umami, Spiced, Garlicky, Earthy Coriander

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

raw marinated chicken : up to 24 hours (refrigerated,covered), cooked leftovers : 3 to 4 days (refrigerated,in an airtight container), cooked leftovers : up to 2 months (frozen,in an airtight container or freezer bag), reheating : until heated through (oven or air fryer recommended to restore crispiness,avoid microwave for best texture)