Ayam Goreng
Chicken first braised in spiced coconut water until tender and flavor-infused, then air-dried and deep-fried afterward for a crisp exterior, not simply marinated raw and fried. A tradition genuinely shared between Indonesia and Malaysia, with real regional variation within Indonesia itself, most notably Ayam Goreng Kalasan from Central Java's Kalasan district, near the 8th-century Kalasan temple.
Meat
⚠ Contains: Tree Nut, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg chicken pieces (thighs and drumsticks), bone-in
- 500ml coconut water
- 6 shallots
- 4 cloves garlic
- 3cm turmeric
- 2cm galangal
- 1 tbsp coriander seeds
- 2 candlenuts
- 2 stalks lemongrass, bruised
- 3 bay leaves (daun salam)
- 1 tbsp palm sugar
- 1.5 tsp salt
- Oil, for deep-frying
- Sambal, kecap manis, sliced cucumber, and steamed rice, to serve
Steps
- Blend the shallots, garlic, turmeric, galangal, coriander seeds, and candlenuts into a smooth paste.
- In a wide pot, combine the chicken, spice paste, coconut water, lemongrass, bay leaves, palm sugar, and salt. Bring to a simmer.
- Cover and simmer on low heat for 30-35 minutes until the chicken is tender and most of the liquid has reduced and absorbed, turning the pieces occasionally.
- Remove the chicken and let it cool and air-dry for 10 minutes; this helps the skin crisp when fried.
- Heat the oil to 175C/350F and deep-fry the chicken pieces in batches for 5-7 minutes until deeply golden and crisp.
- Drain and serve hot with rice, sambal, kecap manis, and cucumber slices.