Ayam Goreng Bumbu Kemiri dan Serai -fried chicken thighs with candlenuts and lemongrass

Ingredients

• 4chicken thighs
• 1lime
• to tasteoil
• 5candlenuts
• 7lemongrass stalks
• 5 clovesgarlic
• 3red chillies
• 1 tspsalt

Instructions

1. 1

   Make the paste

   Pound or grind the candlenuts, lemongrass, garlic, red chillies and salt to a fine paste.

2. 2

   Season with lime

   Squeeze the lime over the chicken thighs and rub it in. Leave them to rest for 20 minutes.

3. 3

   Rinse the chicken

   Rinse the thighs with cold water.

4. 4

   Marinate the thighs

   Coat the thighs with the bumbu paste and leave them to marinate for 30 minutes.

5. 5

   Fry until golden

   Heat oil in a wok and fry the thighs until golden brown and cooked through.

What is ayam goreng bumbu kemiri dan serai?

Ayam goreng means fried chicken in Indonesian, while bumbu kemiri dan serai describes the seasoning: a spice paste featuring candlenuts and lemongrass. The combination is aromatic and savoury, with red chillies bringing the heat.

This version uses lime before the paste marinade, adding a bright, fresh note to the rich nutty seasoning. Frying the thighs gives the outside colour while keeping the meat substantial and juicy.

Nutrition and macros by portion

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

The chicken thighs provide most of the protein, while the candlenuts and frying oil contribute much of the fat. The recipe does not include a substantial carbohydrate source, so serve it with rice and a generous fresh vegetable side to make a more balanced plate.

Building the bumbu

Candlenuts: pound them with the other seasonings to make a fine paste. Their mild, rich character helps give the bumbu body.

Lemongrass: use the stalks in the paste for their citrusy fragrance. A thorough pounding helps incorporate their firm texture.

Chillies and garlic: these provide the paste's heat and savoury base. Adjust the chilli quantity only if you are deliberately changing the recipe.

Lime and marinating time

Lime rest: rub the squeezed lime over the thighs and leave them for 20 minutes, as directed. The recipe then calls for rinsing the chicken with cold water; for food safety, avoid splashing and clean the sink and surrounding surfaces afterwards.

Bumbu rest: coat the thighs evenly and leave them for 30 minutes so the paste clings to the meat. Keep the chicken covered in the fridge if it will not be cooked straight away.

Frying the thighs

Oil temperature: heat the oil in the wok before adding the chicken. It should be hot enough to start browning, but not so hot that the spice paste darkens before the thighs cook.

Doneness: fry until the outside is golden brown and the thickest part is cooked through. Work in batches if needed so the pieces have room to brown.

Serving ideas

Rice: serve the chicken with steamed rice to soak up the fragrant seasoning. A simple portion of rice keeps the focus on the bumbu.

Fresh sides: cucumber or lightly dressed vegetables offer a cool contrast to the fried, spiced chicken. Lime wedges can be served at the table for extra brightness.

Planning the timing

Resting: the two rests take 20 minutes and 30 minutes, making them the main planned waits in the method. Use the first rest to prepare the paste and set up the wok.

Cooking: frying time is not specified, so allow enough time for the thighs to brown and cook through rather than relying on a fixed number of minutes.

Recipe notes & tips

• Grind the bumbu until fine so it coats the chicken evenly.
• Rub the lime over all sides of the thighs during the first rest.
• Keep the chicken chilled during marinating if you are not cooking it immediately.
• Let excess marinade drip off before frying to help the chicken brown.
• Fry in batches if the wok is crowded.
• Check the thickest part of each thigh for doneness before serving.

Variations

• Milder heat: Use fewer red chillies for a less fiery paste.
• Extra lime: Serve lime wedges alongside for a sharper finish.
• Rice plate: Add steamed rice to make the chicken a more substantial meal.
• Fresh contrast: Serve with sliced cucumber for a cool accompaniment.
• Boneless thighs: Use boneless thighs, checking that they cook through without over-frying.

Common mistakes to avoid

• Coarse paste: Pound or grind the bumbu more thoroughly so it adheres to the chicken.
• Crowded wok: Fry in batches, since too many thighs at once can slow browning.
• Oil too hot: Lower the heat if the spice coating darkens before the meat is cooked.
• Uneven coating: Turn the thighs through the paste so all sides are covered.
• Guessing doneness: Check the thickest part of the meat rather than judging by colour alone.

How to store

Refrigerate cooked chicken in a covered container and eat within 2 days. Reheat until piping hot throughout, using an oven or pan to help restore some crispness; avoid reheating more than once.

Frequently asked questions