Crispy Ayam Taliwang
Indonesian fried chicken smothered in a tangy-spicy chile paste with garlic and shrimp paste. Crispy outside, tender inside — ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb chicken thighs, boneless & skinless
- 3 whole red chiles, deseeded
- 4 whole garlic cloves
- ½ tsp shrimp paste (terasi)
- 2 tbsp lime juice
- 1 tsp palm sugar (or brown sugar)
- 3 tbsp neutral oil for frying
Instructions
- 1
Pound chiles, garlic, shrimp paste, and sugar into a paste using a mortar and pestle or food processor.
- 2
Stir lime juice into the paste. Season with salt and pepper to taste.
- 3
Pat chicken dry and season with salt. Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Add chicken, working in batches if needed. Sear 6–7 minutes per side until golden brown and cooked through.
- 5
Return all chicken to the skillet. Add the chile paste and toss until chicken is evenly coated, about 2 minutes.
- 6
Serve immediately with steamed rice or cucumber slices on the side.
Tools you’ll need
- mortar and pestle or food processor
- large skillet (12-inch)
- tongs
- cutting board
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