Ingredients:
1 whole chicken, cut into 8 pieces or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tbsp kaffir lime juice
2 tbsp cooking oil
1 tsp salt
1 tsp sugar
5 eggs white, beaten
Grind into a paste [seasoning mixture]:
3 cloves garlic
3 candlenuts, toasted
1 tsp coriander, toasted
1 cm fresh ginger
3 tsp chilli powder, optional
1 tsp white pepper powder
Coating Mix:
200 gr all purpose flour
20 gr cornstarch
20 gr rice flour
1 tsp baking soda
1/8 tsp coriander powder
1/8 tspnutmeg coriander
1 tsp salt
1/2 tsp white pepper powder
1 tsp chilli powder, optional
Directions:
1. Marinate chicken pieces in lime juice for about 1 hour.
2. Heat the oil and stir fry seasoning mixture until fragrant and well cooked. Add in salt and sugar, stir evenly.
3. Add in chicken pieces, stir well. Cover the pan and reduce the heat to low and cook until hydrated. Let it cool.
4. In another bowl, mix together the flour, cornstarch, rice flour, baking soda, coriander, nutmeg, salt, chilli powder and pepper.
5. Dip each piece of chicken into eggs white, then roll chicken in flour mixture until well coated. Repeat this process until all the chicken pieces have been coated. Store in an air-tight container. Refrigerate for at least 1 hour or overnight.
6. Heat oil in a large skillet over medium heat. Add the chicken and fry until golden brown on all sides.
Indonesian version click here
