Easy Crispy Galangal Fried Chicken

Ingredients

• 2 poundsChicken drumsticks and/or thighs
• 3 inchesFresh galangal root
• 4 clovesGarlic cloves
• 2 mediumShallots
• 1 teaspoonGround turmeric
• 1 teaspoonGround coriander
• 0.5 teaspoonWhite pepper
• 1.5 teaspoonsSalt
• 0.5 teaspoonGranulated sugar
• 1.5 cupsAll-purpose flour
• 0.3 cupCornstarch
• 1 teaspoonBaking powder
• 2 eggsLarge eggs
• 4 cupsVegetable or canola oil for frying

Instructions

1. 1

   Pat chicken pieces thoroughly dry with paper towels. Peel and roughly chop the galangal. Peel garlic and shallots.

   ⏱ 3 min
2. 2

   In a food processor or blender, combine chopped galangal, garlic, shallots, ground turmeric, ground coriander, white pepper, 1 teaspoon of salt, and granulated sugar. Blend until a smooth paste forms, adding a tablespoon of water if needed to aid blending.

   ⏱ 5 min
3. 3

   In a large bowl, rub the galangal paste all over the chicken pieces, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for deeper flavor.

   ⏱ 5 min
4. 4

   While the chicken marinates, prepare the coating. In a shallow dish, whisk the eggs. In another shallow dish, combine all-purpose flour, cornstarch, baking powder, and the remaining 0.5 teaspoon of salt.

   ⏱ 4 min
5. 5

   Dredge each marinated chicken piece: first dip it completely into the whisked egg, letting excess drip off. Then transfer to the flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a plate or wire rack.

   ⏱ 8 min
6. 6

   Heat the vegetable or canola oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C).

   ⏱ 5 min
7. 7

   Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 6-8 minutes per side, turning occasionally, until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).

   ⏱ 15 min
8. 8

   Remove the fried chicken from the oil and place it on a wire rack set over paper towels to drain excess oil. Let it rest for a few minutes before serving. Serve hot with steamed rice and your favorite dipping sauce.

   ⏱ 5 min