Ayam Goreng
Ayam Goreng is a classic Indonesian fried chicken dish. Chicken pieces are marinated in a fragrant spice paste, then gently braised in coconut water with aromatic herbs until tender and infused with flavor. Finally, they are deep-fried to a beautiful golden-brown crisp. It's traditionally served with steamed rice and a side of sambal.
🧂 Ingredients
- 1 kg Chicken pieces(Use a mix of bone-in pieces like thighs, drumsticks, and wings.)
- 1 tbsp Coriander seeds
- 6 cloves Garlic(Peeled.)
- 6 medium Shallots(Peeled and roughly chopped. If unavailable, substitute with 1 small red onion.)
- 2 inches Galangal(Peeled and roughly chopped. If unavailable, substitute with fresh ginger.)
- 400 ml Coconut water(Unsweetened.)
- 2 stalks Lemongrass(Trimmed, bruised (hit with the back of a knife or rolling pin), and cut into 2-inch pieces.)
- 3 leaves Bay leaves
- 1 tsp Salt(Or to taste.)
- generous amount for deep frying Vegetable oil(Enough to submerge the chicken pieces.)
- for serving Sambal(Store-bought or homemade.)
- for serving Steamed rice
👨🍳 Instructions
- 1
Prepare the spice paste: In a mortar and pestle or a small food processor, combine the coriander seeds, peeled garlic cloves, and chopped shallots. Grind or process until a relatively smooth paste forms. If using a food processor, you may need to add a teaspoon of water to help it blend.
⏱️ 10 minutes - 2
Marinate the chicken: Place the chicken pieces in a large bowl. Add the spice paste and 1 teaspoon of salt. Rub the paste all over the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 2 hours (minimum) - 3
Braise the chicken: In a large pot or Dutch oven, combine the marinated chicken pieces, coconut water, bruised lemongrass stalks, and bay leaves. Ensure the chicken is mostly submerged. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chicken is cooked through and tender. The liquid should be reduced by about half.
⏱️ 40 minutes - 4
Cool and dry the chicken: Carefully remove the chicken pieces from the pot, reserving the braising liquid if desired for another use (it can be strained and reduced). Discard the lemongrass and bay leaves. Place the chicken pieces on a wire rack set over a baking sheet. Let them cool slightly, then pat them thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
⏱️ 15 minutes - 5
Deep-fry the chicken: Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium-high heat until it reaches 175°C (350°F). Carefully lower a few pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes per side, or until golden brown and crispy. Adjust the heat as needed to maintain the oil temperature. Remove the chicken with a slotted spoon and drain on paper towels.
⏱️ 15 minutes - 6
Serve: Arrange the crispy Ayam Goreng on a platter. Serve immediately with hot steamed rice and your favorite sambal on the side.
⏱️ 5 minutes
💡 Pro Tips
- ✓Braising the chicken first not only tenderizes it but also infuses it deeply with the aromatic spices.
- ✓Ensuring the chicken is completely dry before frying is essential for achieving a truly crispy exterior and preventing oil splattering.
- ✓For an extra-crispy finish, you can double-fry the chicken. After the first fry, let it cool for a few minutes, then fry again for 1-2 minutes at a slightly higher temperature (around 180°C/350°F).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Ayam Bakar: Instead of frying, grill the braised chicken pieces over charcoal or under a broiler until slightly charred and smoky.
- Spice Variations: Experiment with adding other spices to the paste, such as turmeric for color, ginger for a different warmth, or a pinch of white pepper.