Ayam Asap Goreng Renyah - sweet fragrant fried smoked chicken

Ingredients

• 500 gsmoked chicken
• 2½ tbsptauco (fermented soybean paste)
• 1 tspseasoned salt
• 1½ tsppalm sugar
• 2 tbspcornflour
• as neededoil, for frying
• ¼ tspseasoned salt, for the garnish
• 2 tspkecap asin (Indonesian salty soy sauce)
• 4 tbspsalt, for the seasoned salt
• 2 tspfive-spice powder

Instructions

1. 1

   Mix the seasoning

   Combine the 4 tbsp salt and 2 tsp five-spice powder for the seasoned salt, then toast the mixture until fragrant.

2. 2

   Season the chicken

   Pull the smoked chicken into pieces. Mix it with the palm sugar, 1 tsp seasoned salt and tauco, then leave it to rest for 30 minutes. Stir in the cornflour.

3. 3

   Fry until crisp

   Heat the oil in a pan until it begins to smoke. Turn the heat down and, working in a sieve, fry the chicken over a medium heat until golden and crisp. Set it aside.

4. 4

   Add the garnish

   Sprinkle the chicken with ¼ tsp seasoned salt and 2 tsp kecap asin, then serve.

What is ayam asap goreng renyah?

The name describes smoked chicken fried until crisp: ayam means chicken, asap means smoked, and goreng renyah suggests a crunchy fried finish. This Indonesian-inspired dish brings together smoky meat, fermented soybean paste and a sweet-savoury seasoning.

Here, the chicken is pulled apart and coated before frying, so the pieces have plenty of surface area to turn golden. A final sprinkle of seasoned salt and kecap asin adds a sharp, salty finish.

Nutrition and macros by portion

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

The smoked chicken supplies most of the protein, while the palm sugar and cornflour contribute carbohydrates. Frying oil and the tauco add much of the fat, and the seasoned salt and kecap asin bring the sodium. Serve a portion with rice and vegetables, adjusting the rice to suit your appetite.

The ingredients that shape the flavour

Smoked chicken: its ready-smoked flavour gives the dish its savoury base. Pull it into pieces rather than leaving it in large chunks so the coating reaches more of the meat.

Tauco and palm sugar: fermented soybean paste contributes a deep savouriness, while palm sugar rounds it out with a gentle sweetness. Seasoned salt adds the aromatic warmth of five-spice.

Why the chicken rests

Thirty minutes gives the tauco, sugar and seasoned salt time to coat the pulled chicken. Stir the mixture well so the seasoning is distributed rather than concentrated in a few spots.

Add the cornflour after this rest, just before frying. It helps form the dry coating that crisps in the hot oil.

Frying for a crisp finish

The oil is heated until it begins to smoke, then the heat is lowered before the chicken goes in. Use care at this point, as very hot oil can spit when it meets the chicken.

Frying the chicken in a sieve makes it easier to lift out and drain. Keep it over a medium heat and watch for a golden colour and crisp edges.

Making seasoned salt

Mix the salt and five-spice powder thoroughly, then toast the blend until its fragrance is released. Keep the heat controlled and stir it so the spices warm without scorching.

The recipe uses seasoned salt both in the chicken marinade and as a finishing sprinkle. Measure the two amounts separately so the garnish is ready when the chicken comes out of the pan.

What to serve with it

Serve the chicken with plain rice to balance its salty, smoky seasoning and make it part of a simple meal. Fresh vegetables or a crisp salad can add a lighter contrast.

Add the kecap asin just before serving so its savoury flavour stays distinct against the crunchy coating.

Recipe notes & tips

• Pull the chicken into similarly sized pieces so they fry at a similar rate.
• Mix the seasoned salt thoroughly before using it in the marinade and garnish.
• Let the chicken rest for the full 30 minutes before adding the cornflour.
• Lower the heat after the oil starts smoking, as directed, before frying.
• Fry in manageable batches if needed so the pieces can turn crisp rather than crowding together.
• Add the kecap asin and finishing salt just before serving.

Variations

• Add chilli: serve with sliced fresh chilli for extra heat.
• Use another soy sauce: substitute a salty soy sauce if kecap asin is unavailable.
• Serve with rice: pair the chicken with steamed rice for a simple meal.
• Add fresh herbs: scatter chopped spring onion over the chicken just before serving.
• Make it less salty: use a lighter hand with the finishing seasoned salt and kecap asin.

Common mistakes to avoid

• Skipping the rest: the seasoning will be less evenly distributed; leave the chicken for 30 minutes.
• Adding cornflour too early: it can become damp during the rest; mix it in just before frying.
• Frying over excessive heat: the coating may darken too quickly; lower the heat once the oil begins to smoke.
• Overcrowding the pan: the chicken may not crisp evenly; fry it in manageable batches.
• Leaving out the garnish: the finish can taste less balanced; add the measured seasoned salt and kecap asin before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a hot oven or air fryer until warmed through; the coating may soften during storage.

Frequently asked questions