Editorial sample recipeIndonesianintermediateGluten-FreeDairy-Free

Ayam Tangkap Aceh (Acehnese Herb-Crisped Garlic Chicken)

Name: Ayam Tangkap Aceh (Acehnese Herb-Crisped Garlic Chicken)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600 g halal chicken thighs, boneless, cut into 3cm pieces; 4 cloves garlic, finely minced; 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp salt; 1 cup fresh curry leaves, washed and thoroughly dried; 2 leaves pandan leaves, cut into 2cm pieces; 4 pcs green chilies, sliced in half lengthwise; 500 ml vegetable oil, for frying

Crispy marinated chicken pieces deep-fried alongside an abundance of curry and pandan leaves, delivering an aromatic herbal crunch.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Ayam Tangkap Aceh (Acehnese Herb-Crisped Garlic Chicken)

AI illustration

Technique to learn

Flash Herb-Frying

Frying fresh whole leaves together with proteins at high temperatures to crisp greens and infuse frying oil with herbal volatiles.

Instructions

Step 1: Combine minced garlic, turmeric powder, coriander powder, salt, and chicken pieces in a bowl, mixing well to marinate for 15 minutes.
Step 2: Heat vegetable oil in a deep wok or heavy pot to 175°C (350°F).
Carefully lower marinated chicken pieces into hot oil in batches to avoid overcrowding.

Step 4: Fry chicken for 8 minutes until golden brown and nearly cooked through.

Step 5: Add the dried curry leaves, pandan leaf pieces, and sliced green chilies directly into the hot oil with chicken during the last 2 minutes of frying.

Step 6: Fry together until the herbs are crispy and fragrant while retaining a bright green color.

Step 7: Remove chicken and fried herbs using a spider skimmer, drain thoroughly on paper towels, and serve hot.

Cooking tips

Ensure herbs are completely dry before adding to hot oil to avoid violent splashing.
Watch herbs closely in the final minutes as they crisp very quickly.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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