Ayam Kalasan (Spicy Fried Chicken With Fragrant Lime Sauce)

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2 small chickens, each cut into 8 pieces (each breast cut in half, if large)

Salt to taste

Vegetable oil for deep-frying


2 quarter-size slices fresh galangal, chopped

6 skinless almonds

6 stalks fresh lemongrass, trimmed and sliced

8 shallots or 2 medium onions, peeled and sliced

10 cloves garlic, peeled and sliced

8 red jalapeno chiles, stems removed

1 teaspoon ground turmeric

1/2 cup vegetable oil

1 can (13 1/2 ounces) unsweetened coconut milk

10 kaffir lime leaves (daun limau perut), defrosted if frozen, or fresh lime leaves, finely shredded

2 teaspoons kosher salt

2 tablespoons sugar


Mint leaves

2 lemons, cut into wedges