Entree: Indonesia – Chinese-Indonesian – Ayam Koloke (Crispy fried chicken tossed in a sweet-savory garlic soy glaze)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g)
- 3 tbsp (45 ml) light soy sauce
- 1 tsp (5 g) ground white pepper
- 1 tsp (5 g) granulated sugar
- 1 large egg
- 1 cup (120 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- Salt
- 4 cups (1.0 L) vegetable oil for deep frying
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 3 tbsp (45 ml) light soy sauce (additional)
- 2 tbsp (30 ml) granulated sugar (for sauce)
- 1 tbsp (15 ml) rice vinegar
- 4 cloves garlic, minced
- 1 small red chili, thinly sliced (optional)
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) water (slurry)
- 1/4 cup (30 g) crispy fried shallots or fried garlic for garnish
- 2 scallions, thinly sliced for garnish
- 1 tbsp (15 g) toasted sesame seeds (optional)

Instructions

1. Trim excess fat from the chicken thighs and pat dry. In a bowl combine 3 tbsp (45 ml) light soy sauce, 1 tsp (5 g) white pepper, 1 tsp (5 g) sugar and 1 beaten egg; add chicken, toss to coat and marinate 20–30 minutes in the refrigerator.
2. In a shallow dish mix 1 cup (120 g) cornstarch, 1/2 cup (60 g) flour and a pinch of salt. Remove chicken from marinade, shake off excess, and dredge thoroughly in the cornstarch mixture, pressing to adhere.
3. Heat 4 cups (1.0 L) vegetable oil in a deep pan or wok to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 10–12 minutes per batch depending on size. Transfer to a wire rack set over a tray to drain and keep warm. For extra crispness, allow oil to return to temperature and fry quickly a second time (1–2 minutes) until very crisp; drain again.
4. In a separate skillet over medium heat, warm 1 tsp (5 ml) sesame oil and sauté 4 cloves (minced) garlic and sliced chili until fragrant but not burnt, about 30 seconds. Add 3 tbsp (45 ml) kecap manis, 3 tbsp (45 ml) light soy sauce, 2 tbsp (30 ml) sugar and 1 tbsp (15 ml) rice vinegar with 2 tbsp (30 ml) water; bring to a simmer.
5. Stir the cornstarch slurry (1 tbsp/8 g cornstarch + 2 tbsp/30 ml water) and add to the sauce, stirring until it thickens to a glossy glaze. Taste and adjust balance of sweet, salty and tangy.
6. Toss the fried chicken pieces in the skillet with the glaze until evenly coated, or spoon glaze over individual portions. Transfer to a serving plate and sprinkle with 1/4 cup (30 g) crispy fried shallots or fried garlic, sliced scallions and 1 tbsp (15 g) toasted sesame seeds if using. Serve hot with steamed rice and lime wedges if desired.