Ayam Goreng (Indonesian Spiced Fried Chicken Without Coating)

Finely mince 20 g garlic and 15 g ginger.

Mix them with 1 tsp ground coriander, 1 tsp turmeric, and 1 tsp salt until the paste is yellow, fragrant, and free of large chunks.

Pat 900 g chicken drumsticks dry so the seasoning does not slide off.

Add the paste and 200 ml coconut milk, then massage it over the skin and into the gaps around the meat.

Marinate the coated chicken in the refrigerator for 20 minutes.

Because turmeric stains strongly, use gloves and a protected board, and turn the pieces once so the coconut spice mixture seasons evenly.

Put the chicken and all the marinade into a pot and bring it to a low simmer.

Cook for about 10 minutes, turning gently, until almost no liquid remains and thick spice paste clings to the bottom. The 10-minute estimate is not a doneness test. Transfer directly to frying without storing the partly cooked chicken.

Heat 500 ml oil over medium-high heat, then add the simmered chicken.

Avoid moving it too often so the spice coating stays on, and fry until the skin turns deep golden and unevenly crisp. Check that the thickest meat reaches 165°F (74°C), keeping the thermometer away from bone. If the coating darkens first, lower the heat and continue until the center reaches that temperature.

Lift out the fried chicken, drain it thoroughly, and serve hot before the surface softens.