Indonesian Fried Chicken (Ayam Goreng)
Ayam Goreng Say it: AH-yahm goh-RENG
Ayam goreng is Indonesia’s beloved fried chicken: bone-in pieces are first simmered in a fragrant paste of shallots, garlic, turmeric and coriander until tender, then deep-fried until the skin turns crisp and deep golden. The result is juicy meat perfumed with coconut milk and lemongrass, wrapped in a savory, aromatic crust. It appears everywhere from roadside warungs to family celebrations, always with steamed rice, sambal and fresh vegetables. This home version keeps the classic two-step method simple and reliable.
Indonesian Fried Chicken (Ayam Goreng)
Ayam Goreng
Pronounced AH-yahm goh-RENG
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken
For the spice paste
For simmering
For frying
Method
Pat the chicken pieces very dry with paper towels. Pound or blend the shallots, garlic, candlenuts, coriander seeds, turmeric, white pepper, salt and palm sugar into a smooth, thick spice paste.
Place the chicken in a wide pot and add the spice paste, lemongrass, kaffir lime leaves, bay leaves, coconut milk and water. Turn the pieces to coat evenly, then bring to a gentle simmer over medium heat.
Cover and simmer for 25-30 minutes, turning the chicken once or twice, until the meat is tender at the bone and the liquid has reduced to a thick glaze that clings to the pieces.
Uncover and cook for 3-5 minutes more if the glaze is still watery. Lift the chicken out, let it drain in a colander, and leave uncovered for 10 minutes so the surface dries; discard the aromatics.
Heat the oil in a deep, heavy pan to 350°F (175°C). Fry the chicken in two batches for 4-6 minutes per batch, turning once, until the skin is deep golden, crisp and blistered in spots.
Drain on a wire rack or paper towels and serve warm.
Regional variant: Ayam Goreng Lengkuas (Galangal Fried Chicken)
Stir 4 oz (115 g) finely grated galangal into the spice paste before simmering, or add it to the pot with the chicken. After frying the chicken, strain the grated galangal from the simmering liquid and fry it in the same hot oil until golden and crisp, then scatter it over the chicken.
Cook's notes
- Let the simmered chicken air-dry uncovered before frying; a dry surface gives a crisper skin and less spattering.
- Keep the oil at 350°F (175°C) and fry in small batches so the temperature does not drop and the spice paste does not burn.
- If the simmering liquid reduces too quickly, add a splash of water and lower the heat; the chicken should finish tender, not scorched.
Serve with
Steamed white rice, sambal terasi or sambal ijo, cucumber slices and fresh basil or cabbage leaves.
Make ahead and storage
Simmer the chicken up to 1 day ahead; cool, cover and refrigerate, then fry just before serving. Leftovers keep for 2 days in the refrigerator and reheat well in a hot oven.
