Ayam Goreng
Chicken simmered in spices then fried golden and crunchy.
About Ayam Goreng
Chicken is first simmered in a turmeric, garlic and coriander spice bath, then fried until deeply golden, often with crispy spice crumbs scattered over. It is served with rice and fiery sambal.
🏛️ History & Culture
Ayam goreng, meaning "fried chicken" in Indonesian, is a beloved staple across the archipelago, though its precise origins are debated—likely a fusion of local cooking techniques with influences from Chinese and Dutch frying traditions. The hallmark of the dish is the pre-cooking in a spice paste (bumbu) of turmeric, garlic, coriander, and other aromatics, which imparts a golden hue and deep flavor before the chicken is crisped in hot oil.
Regional variations abound: in Java, the chicken is often simmered in a more complex spice broth and served with fresh herbs, while in Sumatra and Bali, the spice paste may include candlenuts, lemongrass, or shrimp paste for extra intensity. Ayam goreng is a daily comfort food and a festive centerpiece, typically paired with steamed rice, sambal (chili paste), and vegetables, reflecting Indonesia's communal eating culture and the pride in transforming simple ingredients into a richly spiced, satisfying meal.
🍳 How to make Ayam Goreng
AI-assisted, not kitchen-testedAyam Goreng (Indonesian Fried Chicken)
Javanese-style fried chicken, first simmered in a fragrant turmeric and coriander broth until tender, then fried until the skin turns deeply golden and crisp. Serve with steamed rice and a fiery sambal.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 1.2 kg (about 2½ lb) whole chicken, cut into 8 pieces, bone-in, skin-on
- 1.5 L (6 cups) water
- 45 g (3 tbsp) fresh turmeric, peeled and sliced, or 2 tbsp ground turmeric
- 8 g (about 2 tbsp) coriander seeds, toasted and crushed, or 1 tbsp ground coriander
- 60 g (4 cloves) garlic, smashed
- 30 g (2 tbsp) shallots, sliced
- 15 g (1 tbsp) fresh ginger, smashed
- 2 g (1 tsp) salt, plus extra to taste
- 2 g (1 tsp) white pepper, crushed
- 2 whole lime leaves, optional
- 1 stalk lemongrass, bruised, optional
- 500 ml (2 cups) neutral oil, for shallow frying; sunflower or peanut
- 100 g (about 7) red bird's eye chilies (cabe rawit), for sambal
- 4 whole red cayenne chilies, for sambal
- 4 whole shallots, for sambal
- 2 clove garlic, for sambal
- 1 tsp shrimp paste (terasi), toasted; for sambal
- 1 tsp lime juice, for sambal
- 4 g (¾ tsp) salt, for sambal
- 1 tsp sugar, for sambal
Steps
- 1 Combine the water, turmeric, coriander, garlic, shallots, ginger, salt, white pepper, lime leaves and lemongrass in a large pot. Bring to a boil and simmer for 5 minutes to release the aromatics.
- 2 Add the chicken pieces and bring back to a gentle simmer. Cook uncovered for 25 to 30 minutes, turning occasionally, until the chicken is just cooked through and a probe inserted into the thickest part reads 74°C / 165°F.
- 3 Lift the chicken out and reserve 150 ml (about ⅔ cup) of the cooking liquid. Pat the chicken dry on a wire rack and let it rest and air-dry for at least 15 minutes at room temperature; drier pieces fry to a deeper gold.
- 4 While the chicken dries, make the sambal: boil the chilies, shallots and garlic for 6 minutes until soft, then drain. Pound or blend with the toasted shrimp paste, salt, sugar and lime juice to a coarse paste. Taste and adjust salt or lime.
- 5 Strain the reserved cooking liquid into a small pan and reduce over medium heat until thickened and sandy, about 5 to 7 minutes, to make the spice crumbs. Scrape out and let cool.
- 6 Heat the oil in a wide pan to about 160°C / 320°F (a small piece of chicken should sizzle immediately). Fry the chicken in batches, skin-side down first, for 5 to 7 minutes per side until deeply golden and crisp, and the internal temperature at the thickest point reads 74°C / 165°F.
- 7 Drain the chicken on a wire rack and let it rest for 3 minutes. Sprinkle the reserved spice crumbs over the pieces and serve immediately with steamed rice and the sambal on the side.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Ayam Goreng recipe yet. Yours would be the first.
Share how you make Ayam Goreng
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
✅ Before you go to Indonesia
Round out your trip — most travellers book these alongside their trip.
You might also like
Satay
Grilled meat skewers with rich peanut dipping sauce.
Ketupat
Ketupat counts among the traditional food of Indonesia, a rice dish locals hold dear.
Martabak
Stuffed pan-fried pancake, either savoury egg or sweet and thick.
Rawon
Inky black beef soup coloured by earthy keluak nuts.
Travel guides for Indonesia
All travel guides →Planning a trip where Ayam Goreng is on the menu? These guides cover Indonesia and beyond.
Destination Guides Best Time to Visit Bali — Month-by-Month Weather, Crowds & Costs (2026)
May 28, 2026 · 5 min read
Budget Travel Southeast Asia on a Budget: Thailand, Vietnam & Bali Guide for 2026
Apr 13, 2026 · 8 min read
Destination Guides 3 Days in Amsterdam — Itinerary, Museums & What to Book Ahead (2026)
May 28, 2026 · 4 min read
Budget Travel Morocco Budget Travel Guide 2026: Marrakech, Fez, and the Sahara on a Shoestring
Apr 19, 2026 · 9 min read
Reviews
No reviews yet. Be the first to share your experience with Ayam Goreng.
Write a review
Sign in to verify you're a real person, then share your thoughts on Ayam Goreng.
Comments
No comments yet. Be the first to say something about Ayam Goreng.