Ayam Goreng Ngo Hiang - fried five spice chicken

Ingredients

• 1 chicken (1,200 g)chicken, cut into 12 pieces
• 1 tbsplight soy sauce
• 1 tbsparak
• 4 cmginger
• 2spring onions
• 1egg
• 4 tbspcornflour
• 1 tsppalm sugar
• 1/2 tspsesame oil
• 1/2 tspngo hiang (five-spice powder)
• 1/2 tspsalt
• 150 ml (10 tbsp)oil, for frying

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 12 pieces. Cut the spring onions into pieces and crush the ginger.

2. 2

   Marinate the chicken

   Mix the chicken with the soy sauce, ginger, arak and spring onion, kneading until the flavours are worked into the meat. Leave to marinate for 30 minutes, then remove the ginger and spring onion.

3. 3

   Make the coating

   Mix the egg with the cornflour, palm sugar, salt, sesame oil and five-spice powder, stirring until smooth. Add the chicken and mix to coat.

4. 4

   Fry until tender

   Heat 150 ml (10 tbsp) oil in a pan. Fry the chicken until browned and tender, then serve.

What is ayam goreng ngo hiang?

Ayam goreng means fried chicken, while ngo hiang refers to the five-spice seasoning used here. The dish brings together Indonesian fried chicken and a Chinese-influenced spice blend, with soy, ginger and spring onion adding savoury depth.

This version marinates the chicken before coating it in an egg-and-cornflour mixture. That two-stage seasoning helps flavour the meat as well as the outside.

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 the cornflour and palm sugar contribute some carbohydrate. The frying oil and sesame oil account for much of the fat; serve a piece with rice and plenty of vegetables to balance the plate.

Build flavour in the marinade

Ginger: crush it before adding it so it can release its flavour during the 30-minute marinade.

Spring onion: cut it into pieces so it is easy to remove before frying. The soy sauce and arak season the chicken while it rests.

Make a smooth coating

Cornflour: stir it thoroughly with the egg and seasonings to make an even batter rather than leaving dry pockets.

Five spice: measure it carefully, as its aromatic flavour is a defining note in the coating. Mix the chicken through until the pieces are covered.

Fry for colour and tenderness

The recipe gives no pan temperature, so use a steady medium heat and avoid letting the oil smoke. Fry in batches if the pan is crowded, keeping enough space for the pieces to brown.

The chicken should be browned outside and cooked through at the thickest point. Since the pieces may vary in size, check a larger piece before serving.

Plan the frying

The stated total time is 60 minutes, including the 30-minute marinade. Prepare the batter while the chicken rests so it is ready to coat the pieces just before frying.

Keep cooked pieces warm while finishing the remaining batches, without piling them tightly together; trapped steam softens the coating.

What to serve alongside

Steamed rice is a simple partner for the savoury, spiced chicken. Add a fresh salad or lightly cooked greens for contrast and a more complete plate.

Serve the chicken soon after frying, when the coating is at its crispest.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Give the chicken the full 30 minutes to marinate.
• Remove the ginger and spring onion before adding the batter, as directed.
• Stir the batter until smooth before coating the chicken.
• Fry in batches if needed to leave room for browning.
• Check the thickest piece is cooked through before serving.

Variations

• Add garlic: crush a clove into the marinade for another savoury note.
• Adjust the spice: use a little less five-spice powder for a gentler flavour.
• Use chicken pieces: choose thighs or drumsticks and adjust frying time to their size.
• Add chilli: serve with sliced chilli or a chilli sauce on the side.
• Serve with greens: pair the chicken with steamed or stir-fried vegetables.

Common mistakes to avoid

• Crowded pan: the chicken can steam rather than brown, so fry it in batches.
• Uneven pieces: pieces of very different sizes finish at different times; cut them as evenly as practical.
• Lumpy batter: mix the egg and dry ingredients until smooth before adding the chicken.
• Oil smoking: lower the heat and let the oil settle before continuing.
• Removing the marinade too late: take out the ginger and spring onion before coating the chicken, as instructed.
• Serving too late: the coating loses crispness as it sits, so serve the chicken soon after frying.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven or air fryer until piping hot; the coating may not stay as crisp as when freshly fried.

Frequently asked questions