Ayam Goreng Go Hiong (peranakan) - fried spiced chicken

Ingredients

• 1chicken
• 100 gsago or tapioca flour
• 3 tbsplight soy sauce
• 6 clovesgarlic
• 1 tsppepper
• 1 tspChinese five spice
• for fryingoil

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Mix the marinade

   Pound or grind the garlic, then mix it with the soy sauce, pepper and Chinese five spice.

3. 3

   Marinate the chicken

   Rub the mixture over the chicken and leave it to marinate for a few hours.

4. 4

   Coat with flour

   Roll the chicken pieces in the sago or tapioca flour, pressing the flour firmly onto them.

5. 5

   Fry until crisp

   Heat oil in a pan and fry the chicken until cooked through and crisp.

What is Ayam Goreng Go Hiong?

Ayam goreng means fried chicken in Indonesian, while go hiong refers to the five-spice seasoning associated with this Peranakan-style preparation. The recipe pairs aromatic spices and garlic with a soy-based marinade, then coats the chicken in starch before frying.

The method works by letting the seasoning sit on the chicken before adding the flour. A firm coating helps create the crisp exterior that contrasts with the tender meat.

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 flour coating contributes carbohydrates and the frying oil supplies much of the fat. Pair a piece with vegetables and rice, adjusting the rice portion to suit the rest of the meal.

The seasoning and coating

Five spice: this blend brings the characteristic warm, aromatic flavour, so mix it evenly with the pepper and soy sauce.

Sago or tapioca flour: either starch can form the crisp coating. Press it onto each piece so it adheres rather than falling away in the pan.

Give the marinade time

Marinating: the recipe calls for a few hours, allowing the garlic and spices to flavour the chicken. Keep the chicken covered and chilled while it rests.

Before coating: lift each piece from the marinade and coat it with flour, pressing firmly as directed. A thorough coating helps the outside fry evenly.

Frying and doneness

Oil: heat it in a pan before adding the chicken. The recipe does not specify an oil quantity or temperature, so use enough for the frying method you choose and avoid letting the coating scorch.

Doneness: fry until the coating is crisp and the chicken is cooked through. Check the thickest part of a piece near the bone, as the outside can brown before the centre is ready.

Timing the recipe

The stated total time is 60 minutes, but the method also asks for a few hours of marinating. Allow for that resting time separately if it is not included in the stated total.

What to serve with it

Serve the chicken with steamed rice and a fresh vegetable side, such as sliced cucumber or lightly cooked greens. Their mild flavours complement the savoury, spiced coating.

Recipe notes & tips

• Pound or grind the garlic finely so it distributes through the marinade.
• Rub the marinade over all sides of the chicken pieces.
• Press the flour firmly onto the chicken to help it stay in place.
• Fry in batches if the pan is crowded, so the pieces have room to crisp.
• Check a thick piece near the bone to confirm it is cooked through.

Variations

• Choose the starch: use either sago flour or tapioca flour for the coating.
• Add a chilli side: serve with fresh chilli or sambal for extra heat at the table.
• Serve with rice: pair the chicken with steamed rice for a simple meal.
• Add fresh sides: include cucumber or greens alongside the fried chicken.

Common mistakes to avoid

• Skipping the marinade: leave the chicken for a few hours as directed so it has time to take on the seasoning.
• Loose flour coating: press the flour firmly onto each piece before frying.
• Crowded pan: fry in batches so the pieces have space to crisp.
• Judging by colour alone: check that the thickest part near the bone is cooked through.
• Scorched coating: keep an eye on the chicken as it fries and adjust the heat if it browns too quickly.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout to help the coating crisp again; a microwave will soften it.

Frequently asked questions