Entree: Indonesia – Aceh – Ayam Tangkap (Captured chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 8 shallots, about 4 oz (115 g), peeled (for spice paste)
- 4 garlic cloves, about 0.7 oz (20 g)
- 1-inch (25 g) fresh galangal, peeled and chopped
- 1 stalk lemongrass, white part only, sliced (about 2 tbsp (30 g))
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 2 tsp (10 g) salt
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fresh lime juice
- 3/4 cup (90 g) rice flour
- 1/4 cup (30 g) tapioca starch
- 1/2 tsp (2 g) salt (for coating)
- 4 cups (960 ml) neutral vegetable oil (for deep frying)
- 8–10 kaffir lime leaves, torn into strips
- 10–12 curry leaves (optional, but traditional in many Acehnese versions)
- 8 shallots, thinly sliced, about 4 oz (115 g) (for frying garnish)
- 2 tbsp (20 g) galangal, very thinly sliced (for frying garnish)
- 1 stalk lemongrass, thinly sliced into threads (about 1 tbsp (15 g)) (for frying garnish)
- 1/2 tsp (1 g) white pepper (optional)
- Lime wedges and sambal (for serving)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 8 shallots, about 4 oz (115 g), peeled (for spice paste)
- 4 garlic cloves, about 0.7 oz (20 g)
- 1-inch (25 g) fresh galangal, peeled and chopped
- 1 stalk lemongrass, white part only, sliced (about 2 tbsp / 30 g)
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) ground turmeric
- 2 tsp (10 g) salt
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fresh lime juice
- 3/4 cup (90 g) rice flour
- 1/4 cup (30 g) tapioca starch
- 1/2 tsp (2 g) salt (for coating)
- 4 cups (960 ml) neutral vegetable oil (for deep frying)
- 8–10 kaffir lime leaves, torn into strips
- 10–12 curry leaves (optional, but traditional in many Acehnese versions)
- 8 shallots, thinly sliced, about 4 oz (115 g) (for frying garnish)
- 2 tbsp (20 g) galangal, very thinly sliced (for frying garnish)
- 1 stalk lemongrass, thinly sliced into threads (about 1 tbsp / 15 g) (for frying garnish)
- 1/2 tsp (1 g) white pepper (optional)
- Lime wedges and sambal (for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste: in a blender or mortar, combine the 8 shallots, 4 garlic cloves, 1-inch (2.54 cm) chopped galangal, sliced lemongrass (from 1 stalk), ground coriander, ground cumin, ground turmeric, 2 tsp (10 ml) salt, palm sugar, and lime juice. Grind to a smooth paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Marinate the chicken: rub the spice paste all over the chicken pieces, massaging into joints and under the skin where possible. Cover and refrigerate at least 1 hour or up to overnight for deeper flavor.
3. Prepare the coating: in a shallow bowl, whisk together rice flour, tapioca starch, and 1/2 tsp (2.5 ml) salt. Lightly dust each marinated chicken piece in the flour mixture, shaking off excess; this gives the chicken a crisp crust when fried.
4. Heat oil for deep frying: pour 4 cups (960 ml) oil into a large, deep skillet or wok and heat to about 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating— it should sizzle and float immediately.
5. Fry the chicken: working in batches, carefully lower chicken pieces into the hot oil and fry until golden brown and cooked through, about 12–15 minutes per batch depending on piece size. Transfer to a wire rack or paper towel–lined tray to drain and keep warm. Return oil to temperature between batches.
6. Crisp the aromatics: while the last batch of chicken finishes, heat 1/2 cup (120 ml) of the frying oil in a small skillet over medium-high heat (or use a paper-thin layer in a separate pan). Fry the thinly sliced shallots, thin galangal slices, lemongrass threads, torn kaffir lime leaves, and curry leaves in batches until deeply golden and crisp, about 1–2 minutes; remove with a slotted spoon and drain on paper towels. Be careful—the leaves and shallots brown quickly.
7. Combine and finish: place the fried chicken in a large serving bowl or platter and immediately sprinkle the crisp fried aromatics and leaves evenly over the pieces. Toss gently so the crispings adhere to the chicken. Sprinkle with 1/2 tsp (1 g) white pepper if using.
8. Serve: transfer to a platter and serve hot with lime wedges and sambal on the side, accompanied by steamed rice.

1. Make the spice paste: in a blender or mortar, combine the 8 shallots, 4 garlic cloves, 1-inch chopped galangal, sliced lemongrass (from 1 stalk), ground coriander, ground cumin, ground turmeric, 2 tsp salt, palm sugar, and lime juice. Grind to a smooth paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Marinate the chicken: rub the spice paste all over the chicken pieces, massaging into joints and under the skin where possible. Cover and refrigerate at least 1 hour or up to overnight for deeper flavor.
3. Prepare the coating: in a shallow bowl, whisk together rice flour, tapioca starch, and 1/2 tsp salt. Lightly dust each marinated chicken piece in the flour mixture, shaking off excess; this gives the chicken a crisp crust when fried.
4. Heat oil for deep frying: pour 4 cups (960 ml) oil into a large, deep skillet or wok and heat to about 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating— it should sizzle and float immediately.
5. Fry the chicken: working in batches, carefully lower chicken pieces into the hot oil and fry until golden brown and cooked through, about 12–15 minutes per batch depending on piece size. Transfer to a wire rack or paper towel–lined tray to drain and keep warm. Return oil to temperature between batches.
6. Crisp the aromatics: while the last batch of chicken finishes, heat 1/2 cup (120 ml) of the frying oil in a small skillet over medium-high heat (or use a paper-thin layer in a separate pan). Fry the thinly sliced shallots, thin galangal slices, lemongrass threads, torn kaffir lime leaves, and curry leaves in batches until deeply golden and crisp, about 1–2 minutes; remove with a slotted spoon and drain on paper towels. Be careful—the leaves and shallots brown quickly.
7. Combine and finish: place the fried chicken in a large serving bowl or platter and immediately sprinkle the crisp fried aromatics and leaves evenly over the pieces. Toss gently so the crispings adhere to the chicken. Sprinkle with 1/2 tsp (1 g) white pepper if using.
8. Serve: transfer to a platter and serve hot with lime wedges and sambal on the side, accompanied by steamed rice.