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Now, for the moment we've all been waiting for: frying the **_Indonesian Spicy Fried Chicken_**! This is where we turn those marinated chicken pieces into crispy, golden-brown perfection. First, make sure you have the right equipment. You will need a deep pot or a deep fryer, a kitchen thermometer, and a wire rack for draining the fried chicken. Also, have some paper towels ready to absorb the excess oil. Next, heat the oil. Fill your pot with enough oil to fully submerge the chicken pieces. Heat the oil to 325-350°F (160-175°C). Use a kitchen thermometer to ensure the correct temperature, as this is crucial for even cooking and achieving that perfect crispy exterior. Once the oil is hot, carefully add the chicken pieces to the hot oil. Do not overcrowd the pot; fry the chicken in batches to maintain the oil temperature and ensure even cooking. Fry the chicken for about 6-8 minutes per side, or until it is golden brown and cooked through. The exact cooking time will depend on the size of the chicken pieces, so use a kitchen thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). After it is cooked, remove the chicken from the pot and let it drain on a wire rack or on paper towels. This helps to remove the excess oil and keeps the chicken crispy. And you are done. The key to successful frying is maintaining the oil temperature, not overcrowding the pot, and cooking the chicken until it is cooked through.
