Candlenuts and Lemongrass Fried Chicken, a recipe of Indonesia

I had been craving for fried chicken with Indonesian spices, since my husband is a pesco-vegetarian (still eats fish and seafood), I barely eat chicken at home, only at work and they're always seasoned with Western style. Last night, I finally made Ayam Goreng Bumbu Kemiri dan Serai (Candlenuts and Lemongrass Fried Chicken), served with warmed rice, sambal terasi (dried shrimp paste chili sambal), and vegetables.

Ayam Goreng Bumbu Kemiri dan Serai
My very own recipe

Ingredients:
4 chicken thighs
1 lime
5 candlenuts, grated
1/4 cup frozen ground lemongrass, thawed
1 tbsp minced garlic
1 tbsp sambal ulek (you can add more)
salt as desired (only if you need)

Directions:
1. Rinse off chicken under running cold water. Place in a bowl, drizzle and rub lime over and let stand for 15 minutes.

2. Rinse off chicken under running cold water again. Combine candlenuts, lemongrass, garlic, and sambal ulek. Marinate chicken with candlenuts mixture for 20 minutes.

3. Deep fry chicken until golden brown. Serve with warmed rice, sambal terasi, and vegetables.