Ayam Goreng Kalasan

Step 1

Chop the garlic into small pieces roughly the size of pencil-tip dots and place them in a small bowl.

Step 2

Grate the ginger using the small holes of a box grater, or mince it finely until pieces look like sand grains; add to the bowl with garlic.

Step 3

Stir the turmeric powder and 1.5 teaspoons of salt into the garlic-ginger mixture until you have a thin paste.

Step 4

Rub the paste all over each chicken piece, making sure every surface—including under the skin—gets coated; let sit for 10 minutes.

Step 5

Pour the oil into a large skillet and place it over medium-high heat for 2 minutes until the oil shimmers and moves quickly when you tilt the pan.

Step 6

Carefully place the chicken pieces skin-side down in the hot oil; you should hear a loud sizzle immediately.

Step 7

Leave the chicken undisturbed for 6 minutes until the underside turns golden brown, the color of warm honey, and the skin looks crispy.

Step 8

Flip each piece using tongs so the skin-side now faces up.

Step 9

Cook for another 6 minutes until this side is also golden brown and the thickest thigh piece reaches 165°F on an instant-read thermometer inserted into the thickest part without touching bone.

Step 10

Transfer the chicken to a plate lined with paper towels to drain any excess oil.