Ayam Goreng Terasi - fried chicken drumsticks

Ingredients

• 8chicken drumsticks
• 1pandan leaf
• 1 tbspfish stock
• 200 mlwater
• to tasteoil, for frying
• 4 clovesgarlic
• 1/2 tsproasted shrimp paste
• 2 cmturmeric
• 3 cmginger
• 1 tbspcoriander
• 2 tsptamarind
• 1 tspsalt
• 2 tsppalm sugar

Instructions

1. 1

   Make the paste

   Pound or grind the garlic, roasted shrimp paste, turmeric, ginger, coriander, tamarind, salt and palm sugar into a paste.

2. 2

   Simmer and fry

   Heat the 200 ml water in a pan and add the spice paste, pandan leaf, fish stock and chicken. Simmer gently until the liquid has evaporated. Heat oil in a wok and fry the chicken until golden brown.

What is ayam goreng terasi?

Ayam goreng means fried chicken in Indonesian, while terasi is a pungent fermented shrimp paste used in Indonesian cooking. This version cooks drumsticks with a spiced, savoury mixture before frying them.

The simmering stage lets the chicken take on flavour before the final frying gives it a browned exterior. Pandan, tamarind and palm sugar add aromatic, tangy and gently sweet notes.

Nutrition and macros by portion

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

The drumsticks provide most of the protein, while the palm sugar contributes a small amount of carbohydrate and frying oil adds fat. Serve a drumstick portion with rice and vegetables to make a more balanced plate.

The spice paste

Aromatics: pound or grind the garlic, turmeric, ginger and coriander with the shrimp paste and seasonings until they form a paste. A fairly even texture helps it disperse through the simmering liquid.

Balance: tamarind brings acidity, while palm sugar softens its sharpness. The shrimp paste supplies a savoury depth, so keep to the stated amount.

Simmer the drumsticks

Gentle heat: simmer the chicken slowly with the paste, water, pandan leaf and fish stock. Keep the pan at a gentle simmer rather than a vigorous boil.

Liquid cue: continue until the liquid has evaporated, as directed. Watch closely towards the end so the paste does not catch on the bottom of the pan.

Frying for a golden finish

Dry surface: once the simmering liquid has gone, the chicken is ready for the wok. If the drumsticks are very wet, excess moisture can make the oil spit.

Colour: fry until the chicken is golden brown, turning as needed for even colour. Avoid packing the wok too tightly, which can make browning slower.

Pandan and shrimp paste

Pandan: the leaf perfumes the simmering liquid; it is there to flavour the chicken, not to eat. Remove it before serving if it is still in the pan.

Shrimp paste: roasted terasi has a concentrated, distinctive aroma. Use the measured amount and break it up well as you grind the paste.

What to serve with it

Rice: plain steamed rice is a simple match for the savoury coating and can catch any flavourful juices. Add vegetables such as cucumber or lightly cooked greens for freshness.

Contrast: a fresh, tangy side can balance the rich fried exterior. Serve it alongside the chicken rather than adding ingredients to the recipe itself.

Recipe notes & tips

• Grind the paste thoroughly so the aromatics are evenly distributed.
• Keep the chicken at a gentle simmer while the liquid reduces.
• Stir or turn the chicken occasionally during simmering to coat it in the paste.
• Watch the pan closely as the liquid nears evaporation to prevent the paste from scorching.
• Fry in batches if needed so the drumsticks have room to brown.

Variations

• More heat: add fresh chilli to the spice paste.
• Citrus finish: serve with lime wedges for a bright contrast.
• Extra aromatics: add a bruised lemongrass stalk to the simmering pan.
• Boneless version: use chicken thighs and keep an eye on them as they cook through faster.
• Rice plate: serve with steamed rice and fresh cucumber.

Common mistakes to avoid

• Rough paste: grind the aromatics thoroughly so there are no large pieces.
• Fast simmer: lower the heat if the liquid boils hard, which can cook the outside unevenly.
• Scorched seasoning: watch closely as the liquid evaporates and move the chicken around the pan.
• Crowded wok: fry in batches if the drumsticks touch or overlap, so they can brown properly.
• Pale chicken: let each side fry until golden before turning it.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot, preferably in an oven or air fryer to help the outside regain some crispness.

Frequently asked questions