Ayam Goreng Bawang Putih w/ Sambal Aioli 🍗🧄 (Garlic Fried Chicken) I love ayam goreng so much I decided to make sort of like my own twist on it. I was thinking sambal would make such a good dipping sauce for the fried chicken so I made into a simple aioli. Although not authentic, I was really happy with how this kitchen experiment came out! INGREDIENTS: Ayam Goreng Bawang Putih: - 2 kg chicken drumsticks - 8 cloves garlic - 2 onions/shallots, chopped - 2 stalks lemongrass, chopped - 2 inch ginger - 2 tbsp chicken powder - 2 tbsp coriander - 2 tbsp turmeric - 1/2 cup cornstarch - 1/2 cup tapioca flour - 1 cup rice flour - Salt & pepper to taste - Whole cloves of garlic (unpeeled, for frying) Sambal Aioli: - 1/2 cup soaked dried chili - 5 pcs bird’s eye chili (to taste) - 6 garlic cloves - 2 inch ginger - 2 onions/ shallots - 3 stalks lemongrass - 2 tbsp shrimp paste (Belacan) - 1/2 cup tbsp sugar - 2 tbsp tamarind paste - 1 egg - 1 cup Oil INSTRUCTIONS: - To make fried chicken, grind shallots, lemongrass, ginger and garlic into a paste. Add to chicken along w spices, rice flour, tapioca starch and cornstarch. Add water as needed to create a thick batter. Marinate for at least 30mins and deep fry at 165C for around 15mins or until chicken is crispy. Add in whole unpeeled garlic cloves midway through the frying. You may also double fry it at a higher temp for maximum crunchyness. - To make sambal, blend soaked dried chilies, shallots, garlic, ginger, belacan and lemongrass into a paste (you may add soaking water of the chili as needed). Fry in about 1/4 cup of oil for about 20 mins on low heat. - Add in one cracked egg, oil and salt/pepper to taste to the sambal and using a hand blender, blend until it forms a mayonnaise like consistency. - Serve fried chicken with garlic, sambal aioli and enjoy! #cookingasmr #asmr - @jujumaoo