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-fries them at around 300 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?