Ayam Goreng Bandung (Sunda) - fried spicy chicken

Ingredients

• 1broiler chicken
• 2lemongrass stalks, white parts
• 4 cmgalangal
• 3Indonesian bay leaves (daun salam)
• 3kaffir lime leaves
• 400 mlcoconut milk (from ½ coconut)
• to tasteoil
• 7shallots
• 5 clovesgarlic
• 5roasted candlenuts
• 3 cmtoasted turmeric
• 2 tspsalt
• 1 tsppeppercorns

Instructions

1. 1

   Cut the chicken

   Cut the chicken into four pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, roasted candlenuts, toasted turmeric, salt and peppercorns into a paste.

3. 3

   Fry the spices

   Heat some oil in a pan. Add the spice paste, lemongrass, galangal, Indonesian bay leaves and kaffir lime leaves, then fry for 5 minutes.

4. 4

   Simmer the chicken

   Add the chicken and fry until it firms up. Pour in the coconut milk and bring it to a boil. Cook until the chicken is tender and has absorbed the spices, then remove it from the pan.

5. 5

   Fry until golden

   Heat oil in a pan and fry the chicken until golden brown. Serve.

What is Ayam Goreng Bandung?

Ayam Goreng means fried chicken in Indonesian, and Bandung is a city in West Java, in the Sundanese region. This version builds flavour by simmering the chicken with a ground spice paste, coconut milk and aromatic leaves before frying it.

The result combines tender, seasoned meat with a browned exterior. Cooking the chicken in the spiced coconut milk first is what sets this preparation apart from simply frying raw chicken.

Nutrition and macros by portion

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

The chicken is the main source of protein, while coconut milk and frying oil contribute much of the fat. The recipe gives no carbohydrate figure for the dish; serve it with a measured portion of rice and vegetables to make a more balanced plate.

The spice paste

Paste: pound or grind the shallots, garlic, candlenuts, turmeric, salt and peppercorns until evenly combined. A fairly smooth paste helps the seasoning coat the chicken during the simmer.

Candlenuts: these add richness and help give the paste body. The recipe calls for them roasted, so use them that way before grinding.

Aromatic leaves and roots

Lemongrass and galangal: use the white part of the lemongrass and the measured piece of galangal for their fragrant, earthy notes. They cook with the paste before the chicken goes in.

Leaves: Indonesian bay leaves and kaffir lime leaves bring a distinctive aroma to the coconut milk. Keep them in the pan during simmering so their flavour has time to infuse.

Simmer before frying

First fry the paste and aromatics for 5 minutes, then add the chicken and cook until it firms up. This order lets the spice mixture warm in the oil before the liquid is added.

Once the coconut milk has come to a boil, cook the chicken until tender and infused with the spices. The recipe does not specify a simmering duration, so use tenderness as the cue.

Getting the finish right

Take the chicken out of the coconut milk mixture before frying it again. This separates the simmering stage from the browning stage and gives the chicken a chance to colour in the pan.

Fry until the pieces are golden brown, turning them as needed for even colour. Take care around hot oil, especially if the chicken is still wet from the simmer.

Serving the chicken

Serve the chicken once it is golden, with rice to complement the spiced, coconut-rich flavours. A fresh vegetable side can add contrast to the richness.

The recipe simply says to serve, so keep accompaniments straightforward and let the aromatic chicken remain the focus.

Recipe notes & tips

• Grind the paste thoroughly so the shallots, garlic and spices are evenly combined.
• Fry the spice paste and aromatics for the full 5 minutes before adding the chicken.
• Let the chicken become tender in the coconut milk before removing it for the final fry.
• Avoid splashing by handling the chicken carefully when transferring it to hot oil.
• Turn the chicken during the final frying so it browns on more than one side.

Variations

• Add chilli: include fresh chilli in the ground paste for more heat.
• Use chicken pieces: cut a whole chicken into portions before cooking, as directed.
• Serve with rice: add steamed rice to make a more substantial meal.
• Add fresh vegetables: serve a crisp vegetable side alongside the chicken.
• Adjust the aromatics: use the listed lemongrass and leaves together for the recipe's characteristic fragrance.

Common mistakes to avoid

• Skipping the paste: grind or pound the bumbu ingredients before frying so they season the chicken evenly.
• Rushing the first fry: cook the paste and aromatics for 5 minutes before adding the chicken.
• Removing the chicken too soon: simmer until it is tender and has absorbed the spices.
• Frying before simmering: follow the simmering stage first so the chicken cooks in the coconut milk and seasoning.
• Crowding the pan: fry the chicken in batches if the pieces cannot sit comfortably in the pan.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot; use a pan to warm the chicken and restore some colour to the outside.

Frequently asked questions