Ayam Goreng

Ingredients

• 1 chicken (900–1,000 g)chicken
• 125 mltamarind water
• 1 tbspkecap manis (sweet soy sauce)
• As needed for deep-fryingoil
• 1red lombok chilli (large chilli pepper)
• 2 cmginger
• 1 tspcoriander
• 2 clovesgarlic
• 1 cmturmeric

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 6 pieces.

2. 2

   Make the paste

   Pound the chilli, ginger, coriander, garlic and turmeric into a paste. Mix it with the tamarind water and kecap manis.

3. 3

   Marinate the chicken

   Coat the chicken with the marinade and leave it for at least 2 hours.

4. 4

   Deep-fry the chicken

   Heat oil in a wok and deep-fry the chicken.

What is Ayam Goreng?

Ayam Goreng means fried chicken in Indonesian, and versions of the dish are enjoyed across Indonesia. The chicken is seasoned before frying, with each marinade reflecting its cook’s choice of spices and aromatics.

This version combines tangy tamarind and sweet soy sauce with a freshly pounded chilli, ginger, coriander, garlic and turmeric paste. Marinating gives those flavours time to coat the chicken before it goes into the hot oil.

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 sweet soy sauce contributes some carbohydrate and the deep-frying oil adds fat. Serve a piece with rice and vegetables, adjusting the rice portion to suit the rest of the meal.

The marinade ingredients

Tamarind water: its tartness balances the sweet, savoury kecap manis and helps make a flavourful coating.

Spice paste: pounding the aromatics together breaks them down so they mix evenly into the marinade. Use a mortar and pestle or another suitable way to crush them into a paste.

Give it time to marinate

Marinating: leave the chicken in the mixture for at least 2 hours, as directed. Turn or rearrange the pieces so they are coated all over.

Food safety: keep the marinating chicken covered in the fridge rather than at room temperature.

Frying the chicken

Hot oil: the recipe does not give an oil temperature or frying time, so use care and fry in manageable batches. Avoid crowding the wok, which can make the oil temperature drop.

Doneness: check the thickest part of a piece near the bone; it should be thoroughly cooked, with no raw-looking meat. A food thermometer is the clearest way to check chicken is safe to eat.

Choosing the chicken pieces

Cut size: divide the chicken into 6 pieces as specified. Keeping the pieces reasonably similar in size helps them cook more evenly.

Skin and bones: the recipe does not specify whether to remove either, so prepare the chicken as supplied or according to your preference.

Serving Ayam Goreng

Rice: serve the fried chicken with steamed rice to make a straightforward meal and catch any savoury juices.

Fresh sides: cucumber or lightly cooked vegetables offer a fresh contrast to the fried, spice-coated chicken.

Recipe notes & tips

• Pound the marinade ingredients thoroughly so the paste coats the chicken evenly.
• Refrigerate the chicken while it marinates.
• Let excess marinade drip off before frying to reduce splattering.
• Fry in batches rather than filling the wok with chicken.
• Check the thickest part of each piece for doneness, especially near the bone.

Variations

• Adjust the chilli: use less for a milder marinade or more for extra heat.
• Add lime: serve with a squeeze of lime for a sharper finish.
• Use chicken pieces: start with 6 similarly sized pieces instead of cutting up a whole chicken.
• Add fresh herbs: serve with chopped coriander leaves for a fresh garnish.
• Serve with sambal: offer sambal on the side for those who want more heat.

Common mistakes to avoid

• Skipping the marinade: the chicken misses the recipe’s main flavouring; allow at least 2 hours.
• Marinating at room temperature: keep the chicken covered in the fridge instead.
• Crowding the wok: the oil can cool and the chicken may fry unevenly; cook in batches.
• Guessing doneness from colour alone: check the thickest part near the bone.
• Adding wet chicken to hot oil: let excess marinade drip away first to limit splattering.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and eat within 3 days. Reheat until piping hot throughout, using an oven or a pan; avoid reheating it more than once.

Frequently asked questions