Ayam Goreng Padang (Padangnese Fried Chicken)

Ingredients

• 1 kgchicken pieces
• 200 ggrated galangal
• 3bay leaves
• 1 stalklemongrass
• 2kaffir lime leaves
• 2 tspsalt
• 250 mlwater
• 2beaten eggs
• 6 clovesgarlic
• 3 cmturmeric
• 2 cmginger
• 4candlenuts
• 2 tspcoriander seeds
• 1/2 tsppeppercorns

Instructions

1. 1

   Combine ingredients

   Put the chicken, mashed spices and all the ingredients except the eggs into a large pan.

2. 2

   Simmer the chicken

   Cook until the chicken is cooked through and the water has reduced.

3. 3

   Drain the chicken

   Turn off the heat, remove the chicken and let the liquid drain off.

4. 4

   Set spices aside

   Separate the chicken from the spices and set the spices aside.

5. 5

   Coat and fry

   Mix the chicken with the beaten eggs, then fry until golden brown.

6. 6

   Fry the crumbs

   Fry the reserved spices until brown, then strain them and let the oil drain off.

7. 7

   Serve the chicken

   Serve the fried chicken with the spiced crumbs.

What is Ayam Goreng Padang?

Ayam Goreng Padang is a fried chicken dish associated with Padang and the Minangkabau food traditions of West Sumatra, Indonesia. It is simmered with a fragrant spice mixture before frying, rather than simply being seasoned and fried raw.

Galangal is central to this version: after simmering, the spice mixture is fried separately to make crisp, aromatic crumbs for the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 45g protein, 11g carbs, 33g fat.

Chicken and eggs provide most of the protein, while the chicken skin and frying oil contribute much of the fat. The galangal and aromatics add some carbohydrates, and rice served alongside would add considerably more; pair the chicken with vegetables and a moderate portion of rice for a balanced plate.

Build the spice mixture

Pounded aromatics: garlic, turmeric, ginger, candlenuts, coriander seeds and peppercorns form the mashed spice base. Keeping them finely mashed helps the flavours spread through the cooking liquid.

Fragrant leaves: bay leaves, lemongrass and kaffir lime leaves add a fresh, citrusy aroma as the chicken simmers.

Why simmer before frying?

The initial simmer cooks the chicken while it absorbs the spices. Let the water reduce, but keep an eye on the pan so the aromatics do not catch as the liquid disappears.

Draining the chicken before frying helps limit splattering and lets the egg coating cling more evenly.

Fry the chicken and crumbs

Egg coating: mix the drained chicken with the beaten eggs just before frying. Fry until the outside is golden brown, turning as needed for even colour.

Separate frying: cook the reserved spices on their own until browned, then strain and drain them. They should be browned and fragrant rather than dark or burnt.

Choosing the chicken

Chicken pieces: cuts with bone and skin can stay succulent during simmering and frying, while boneless pieces cook more quickly. Use pieces of similar size so they finish at roughly the same time.

Doneness: check the thickest piece at the end of cooking; it should be cooked through, with no raw centre.

Serving ideas

Serve the chicken hot with the crisp spice crumbs scattered over the top. Plain rice is a natural accompaniment and makes a simple base for the aromatic juices.

Add fresh vegetables or a sharp, tangy relish alongside to contrast with the rich fried coating.

Recipe notes & tips

• Mash the garlic, turmeric, ginger, candlenuts, coriander and pepper thoroughly so the spice base is even.
• Use a large pan so the chicken pieces sit in a reasonably even layer while simmering.
• Let the chicken drain well before mixing it with egg.
• Fry in batches if needed to avoid crowding the pan.
• Keep the reserved spices moving as they fry so they brown evenly.

Variations

• Use boneless chicken: choose evenly sized pieces and shorten the cooking time as needed.
• Add chilli: pound it into the spice mixture for a hotter version.
• Serve with rice: add steamed rice to make the dish a more substantial meal.
• Add fresh vegetables: serve cucumber or leafy greens alongside for freshness.
• Keep the crumbs separate: pass them at the table so they stay crisp until serving.

Common mistakes to avoid

• Leaving too much liquid: continue simmering until the water has reduced before draining the chicken.
• Frying wet chicken: drain it thoroughly first to reduce splattering and help the egg coating adhere.
• Crowding the pan: fry in batches so the chicken can brown instead of steaming.
• Over-browning the crumbs: stir and watch them closely, removing them once brown and fragrant.
• Using mismatched pieces: group similarly sized cuts together so they cook at a more consistent rate.

How to store

Refrigerate leftover chicken and spice crumbs in separate airtight containers for up to 3 days. Reheat the chicken until hot throughout in an oven or air fryer, and warm the crumbs briefly in a dry pan to help restore their crispness.

Frequently asked questions