Ayam Goreng: Classic Indonesian Fried Chicken

Ayam goreng, or fried chicken, is one of Indonesia’s favourite dishes. Unlike fried chicken elsewhere, Indonesian fried chicken is simmered in a paste before deep-frying, and does not require a batter.

📝 Ingredients

• Half chicken, portioned, washed thoroughly and set aside
• 4 cloves garlic, peeled and chopped
• 4 shallots, peeled and chopped
• 2 candlenuts, chopped
• 3 cm fresh galangal, peeled and chopped
• 2 cm fresh turmeric, peeled and chopped
• 2 cm fresh ginger, peeled and chopped
• 1 tsp whole coriander
• 1/4 cup water
• 2 stalks lemongrass, use only the white parts, bruised, knotted
• 1 salam leaf (daun salam, or Indonesian bay leaf)
• Salt to taste
• A pinch of sugar
• Vegetable oil for frying

👨‍🍳 Instructions

1. 1Using a food processor or blender, blend the chopped garlic, shallots, candlenut, galangal, turmeric, ginger and the whole coriander, and the ¼ cup of water, into a smooth paste.
2. 2Put the chicken in a cooking pan, then pour the paste all over the chicken.
3. 3Add Salt and sugar.
4. 4Gently knead the chicken and spices until thoroughly mixed. Put the knotted lemongrass stalks at the bottom and the bay leaf in between the meat, so the aroma will be evenly absorbed. Set aside for 15 minutes to marinate.
5. 5Cover the pan and cook the chicken on medium heat until it boils. Lower the heat.
6. 6Simmer for about 15 minutes with the lid on. Then, remove the lid and continue cooking for another 15 minutes until the liquid evaporates. Turn off the stove.
7. 7Let the chicken rest for a while before deep frying it. You can also keep the chicken in the fridge for a few days and fry it when you need it. The taste will be better absorbed and it will be more delicious.
8. 8When you are ready to fry it, heat enough vegetable oil in a frying pan, on medium heat. Deep-fry the chicken until it turns golden-brown.
9. 9Enjoy the fried chicken with sambal or if you prefer, a piece of bread.