Ingredients

  • Serves 2-4 people
  • 1 Whole Chicken, cut into 12

    5 Pandan Leaves, 2cm pieces

    30 g Curry Leaves

    50 g Shallots

    100 g Curly Green Chilli

    2 Limes

    250 ml Young Coconut Water

    700 ml Cooking Oil

    7 g Salt

    10 g Chicken Powder

    8 g Sugar

     

    Ground spices:

    4 cloves Garlic

    2 cm Ginger

    4 cm Galangal

    2 stalks Lemongrass

    1 tbsp Coriander

    1 tsp White Pepper

    ½ tsp Turmeric Powder

Ayam Tangkap
Recipe Courtesy of
Asian Food Network

Ayam Tangkap

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Ayam Tangkap is an iconic dish from Aceh that is well-loved by locals. Fried chicken seasoned in aromatic herbs and spices, this Indonesian delight is truly unique as it is served with fried pandan, curry leaves, and green chilies. These crispy additions elevate the dish with extra flavor, texture and fragrance. A vibrant meal to brighten up any dinner table!
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Marinate Chicken

    • Marinate the chicken pieces with lime juice and set aside in the chiller for 15 minutes.

    • In a blender, add garlic, ginger, galangal, lemongrass, coriander, white pepper and turmeric powder. Blend till smooth.

    • In the bowl with chicken, add blended spices, salt, chicken powder, sugar and coconut water. Mix well.

    • Cover the chicken with plastic wrap and let it sit in the fridge for about 1 hour.

    Marinate Chicken


  2. Frying Tangkap Chicken

    • In a pan with hot oil, over medium heat, fry the chicken until cooked or golden brown. 

    • Once the chicken is cooked, add pandan leaves, curry leaves and green chillies. The leaves should crisp up.

    • Remove the chicken and strain off excess oil.

    Frying Tangkap Chicken


Plate and Serve!

Serve the chicken with rice and chilli sauce at the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 Whole Chicken, cut into 12

      5 Pandan Leaves, 2cm pieces

      30 g Curry Leaves

      50 g Shallots

      100 g Curly Green Chilli

      2 Limes

      250 ml Young Coconut Water

      700 ml Cooking Oil

      7 g Salt

      10 g Chicken Powder

      8 g Sugar

       

      Ground spices:

      4 cloves Garlic

      2 cm Ginger

      4 cm Galangal

      2 stalks Lemongrass

      1 tbsp Coriander

      1 tsp White Pepper

      ½ tsp Turmeric Powder

    Nutrition
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