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Resep Ayam Goreng Bawang Putih Mudah dan Lezat

Easy and Delicious Garlic Fried Chicken Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg chicken cut to preference (thighs, wings, or breast)
  • 8 –10 cloves of garlic minced or crushed
  • 1 tbsp ground coriander
  • 1 tsp ground pepper
  • 1 tbsp oyster sauce
  • 1 tsp sugar optional
  • 1 ½ tsp salt adjust to taste
  • 2 tbsp lime juice
  • 1 egg
  • 3 tbsp cornstarch
  • Cooking oil
  • Optional Toppings:
  • 4 cloves of garlic thinly sliced and fried until crispy
  • Finely sliced celery or green onions
  • Note: If you want it extra crispy you can add a little bit of rice flour or all-purpose seasoned flour.

Equipment

  • Marinating bowl
  • cutting board and knife
  • mortar and pestle or mini blender
  • wok or deep pan
  • spatula or tongs
  • cooling rack or paper towels to drain the oil.

Method
 

  1. Prep the chicken: Wash the chicken thoroughly and coat it with lime juice. Let it sit for 10 minutes to remove any "gamey" smell, then rinse again.
  2. Make the marinade: Mix the minced garlic, coriander, pepper, oyster sauce, sugar, and salt. Stir until well combined.
  3. Marinate: Coat the chicken in the spice mix. Add the egg and cornstarch, then mix until it feels slightly sticky. Let it rest in the fridge for at least 1 hour. If you have the time, 3–6 hours will make the flavor even deeper.
  4. Heat the oil: Use enough oil so the chicken is at least halfway submerged (shallow frying) or fully covered (deep frying). Heat over medium heat.
  5. Fry the chicken: Add the pieces one by one. Don't crowd the pan, or the oil temperature will drop. Fry until golden brown and cooked through (about 10–15 minutes depending on the size).
  6. Drain: Remove the chicken and let the excess oil drain on paper towels or a wire rack.
  7. Add the garnish: If you like, sprinkle the crispy fried garlic on top and add some sliced green onions for a fresh aroma.

Notes

Pro-Tips for Extra Crunch and Flavor
Use fresh chicken: It makes a huge difference in the "juiciness" and overall taste.
Room temp is key: Don't fry the chicken while it's still ice-cold from the fridge. Let it reach room temperature so it cooks evenly.
Watch the heat: Fry on medium. Too hot, and the outside burns while the inside stays raw.
The Secret Touch: Add a little margarine to your cooking oil for an even more savory aroma.
Double Frying: For maximum crunch, fry the chicken until halfway done, let it rest for 10 minutes, then fry it again quickly at a higher heat until crispy.