Galangal fried chicken

Galangal fried chicken

Jo’s, New York City

Executive chef Andrew Pressler found this recipe while traveling in Bali, Indonesia, and adapted it to his own style.

He brines chicken legs overnight in a liquid containing light brown sugar, salt, galangal, lemon grass, chile, garlic and a salty soy sauce called kecap asin.

Then he marinates the legs overnight in a curry paste heavy on galangal, with shallot, garlic, lemon grass, turmeric and candlenuts. He then dusts the legs with wheat starch and par-frie

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