Ayam Goreng Bandung - fried spicy chicken from Bandung (Sunda)

Ingredients

• 500 gchicken
• 1lemongrass stalk
• 300 mlcoconut water
• 1 tspsalt
• 3 tbsp (45 ml), plus enough for fryingoil
• 4shallots
• 3 clovesgarlic
• 2roasted candlenuts
• 3 cmgalangal
• 2 cmroasted turmeric
• 1 cmginger
• 1/2 tbspcoriander

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 4 pieces.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, candlenuts, galangal, turmeric, ginger and coriander into a paste.

3. 3

   Fry the aromatics

   Heat 3 tbsp (45 ml) oil in a pan. Fry the spice paste with the lemongrass for 5 minutes.

4. 4

   Simmer the chicken

   Add the chicken and salt, then mix well. Pour in the coconut water and cook until the liquid has been absorbed.

5. 5

   Drain the chicken

   Lift the chicken out of the pan and leave it to drain.

6. 6

   Fry until browned

   Heat enough oil in a pan to fry the chicken. Fry until browned, then serve.

What is Ayam Goreng Bandung?

Ayam Goreng means fried chicken in Indonesian, and Bandung is a city in West Java, in the Sunda region. This Bandung-style version is first simmered with a spiced paste and coconut water, then fried.

The simmering seasons the chicken before the final frying adds colour and a firmer exterior. Lemongrass and ground aromatics give the dish its distinctive fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while coconut water contributes some carbohydrate; the frying oil and candlenuts account for much of the fat. Pair a piece with rice and vegetables, adjusting the rice portion to suit your meal.

The spice paste

Shallots and garlic: these form the savoury base of the paste. Grind them thoroughly with the other seasonings so they coat the chicken evenly.

Candlenuts and spices: roasted candlenuts add richness, while galangal, turmeric, ginger and coriander bring warm, earthy notes. The paste should be as smooth as you can make it.

Preparing the chicken

Even pieces: cut the chicken into 4 pieces as directed so it can cook in the spiced liquid. If the pieces differ greatly in size, check the smaller ones first as the liquid reduces.

Lemongrass: fry it with the paste for 5 minutes to release its aroma. Keep the paste moving around the pan so it cooks without catching.

Simmering until the liquid is absorbed

Coconut water: add it after mixing the chicken with the paste and salt. Cook until the liquid has been absorbed, allowing the chicken to take on the seasoning.

Watch the pan as it nears the end of cooking; the remaining liquid can disappear quickly. The recipe gives no separate simmering time, so use the absorption of the liquid as your cue.

Getting a browned finish

Drain first: let the chicken drain after removing it from the pan. This helps limit excess moisture when it goes into the frying oil.

Fry in hot oil until browned, turning as needed for an even finish. Avoid crowding the pan; fry in batches if the pieces do not fit comfortably.

Serving the chicken

Serve the chicken hot after frying, while the outside is at its crispest. Steamed rice makes a straightforward accompaniment and works well with the fragrant spices.

A fresh vegetable side can add contrast to the rich, fried chicken. Keep any dipping sauce separate so the browned coating stays intact.

Recipe notes & tips

• Grind the bumbu ingredients into a consistent paste so they cook evenly.
• Fry the paste and lemongrass for the full 5 minutes before adding the chicken.
• Stir the chicken well after adding salt so it is coated with the spice paste.
• Keep an eye on the pan as the coconut water is absorbed to prevent the paste from catching.
• Let the chicken drain before frying for a less wet finish.
• Fry in batches if needed to avoid overcrowding the pan.

Variations

• Add chilli: grind fresh chilli into the bumbu for extra heat.
• Use chicken pieces: divide the chicken into more portions, keeping an eye on cooking as the pieces may finish at different times.
• Serve with rice: add steamed rice to make the chicken part of a more substantial meal.
• Add fresh sides: serve with sliced cucumber or other crisp vegetables for contrast.
• Adjust the aromatics: use a little less ginger or galangal for a milder spice profile.

Common mistakes to avoid

• Coarse spice paste: grind the bumbu more finely so it coats the chicken evenly.
• Paste catching: keep it moving in the pan during the 5-minute fry.
• Liquid left in the pan: continue cooking until the coconut water has been absorbed before removing the chicken.
• Wet chicken going into oil: let it drain first to reduce excess moisture.
• Crowded frying pan: work in batches so the pieces can brown rather than steam.
• Stopping at pale gold: fry until the chicken is browned as the recipe directs.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot in a pan or oven; the coating may soften during storage.

Frequently asked questions