Ayam Goreng Kalasan (Twice-Cooked Indonesian Fried Chicken)

🧂 Ingredients

• 1 kg Whole chicken(Cut into 8 serving pieces (e.g., breasts in half, thighs and drumsticks whole))
• 500 ml Coconut water(Unsweetened, from a young coconut if possible for best flavor)
• 4 cm piece Galangal(Peeled and thinly sliced or bruised)
• 2 tbsp Coriander seeds(Toasted and ground, or use pre-ground coriander)
• 5 cloves Garlic(Peeled and smashed)
• 3 medium Shallots(Peeled and roughly chopped)
• 1 tsp Turmeric powder
• 1.5 tsp Salt(Or to taste)
• 2 leaves Bay leaves
• 1 stalk Lemongrass stalk(Bruised and tied into a knot)
• As needed Vegetable oil or neutral cooking oil(For deep frying)

👨‍🍳 Instructions

1. 1

   Prepare the braising liquid: In a pot large enough to hold the chicken pieces in a single layer, combine the coconut water, sliced galangal, ground coriander, smashed garlic, chopped shallots, turmeric powder, salt, bay leaves, and bruised lemongrass stalk. Bring the mixture to a simmer over medium heat, stirring to dissolve the salt.

   ⏱️ 5 minutes
2. 2

   Braise the chicken: Add the chicken pieces to the simmering liquid. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let the chicken braise gently for 45-60 minutes, or until the chicken is cooked through and tender. The liquid should be reduced to a thick, syrupy consistency that coats the chicken.

   ⏱️ 45-60 minutes
3. 3

   Cool and dry the chicken: Carefully remove the chicken pieces from the pot and place them on a wire rack set over a baking sheet. Discard the braising liquid and aromatics (or reserve some of the reduced sauce for serving if desired). Let the chicken air dry at room temperature for at least 15-30 minutes. For extra crispiness, you can pat the chicken dry with paper towels and then let it air dry in the refrigerator, uncovered, for 30 minutes to an hour. This step is crucial for achieving a crispy skin.

   ⏱️ 30-60 minutes
4. 4

   First fry (optional but recommended for extra crispiness): Heat about 2 inches of oil in a wok or deep pot to 160°C (320°F). Carefully add the chicken pieces in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes per side, until lightly golden. This initial fry helps to render some fat and set the skin.

   ⏱️ 10-15 minutes
5. 5

   Second fry for crispiness: Increase the oil temperature to 180°C (350°F). Carefully return the chicken pieces to the hot oil, again in batches. Fry for another 5-8 minutes, or until the chicken is deeply golden brown and very crispy. The skin should be crackly and audibly crisp. Drain well on a wire rack.

   ⏱️ 10-15 minutes
6. 6

   Serve: Arrange the Ayam Goreng Kalasan on a platter. Serve immediately with traditional accompaniments such as sambal (chili paste), fresh lalapan (raw vegetables like cucumber, cabbage, and basil), and steamed rice.

💡 Pro Tips

• ✓The 'twice-cooked' method (braising then frying) is key to Ayam Goreng Kalasan's signature texture and flavor.
• ✓Using coconut water instead of plain water for braising adds a subtle sweetness and helps to tenderize the chicken beautifully.
• ✓Ayam Goreng Kalasan originates from the Kalasan area near Yogyakarta, Indonesia, and is known for its delicate balance of sweet and savory flavors.
• ✓Ensure the chicken is thoroughly dry before frying to prevent oil splattering and to achieve maximum crispiness.

🔄 Variations

• Adjust the spice blend by adding ingredients like ginger, lemongrass, or kaffir lime leaves to the braising liquid.
• Different regions in Indonesia may have slight variations in their Ayam Goreng recipes, using different spice profiles or cooking techniques.

🥗 Nutrition

Per serving