Ayam Goreng
Chicken simmered in spices then fried golden and crunchy. ยท Indonesia
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.
๐๏ธ History & Culture
Ayam goreng, meaning "fried chicken" in Indonesian, is a beloved staple across the archipelago, though its precise origins are debatedโlikely 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.
๐ณ 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 2ยฝ 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 (ยพ 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 74ยฐC / 165ยฐF.
- 3 Lift the chicken out and reserve 150 ml (about โ 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 160ยฐC / 320ยฐF (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 74ยฐC / 165ยฐF.
- 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.
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Ayam Goreng โ frequently asked questions
What is 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.
What is Ayam Goreng made of?
Ayam Goreng is made with chicken, turmeric, garlic, coriander and sambal.
Where does Ayam Goreng come from?
Ayam Goreng comes from Indonesia, and is especially associated with Nationwide. Ayam goreng, meaning "fried chicken" in Indonesian, is a beloved staple across the archipelago, though its precise origins are debatedโlikely a fusion of local cooking techniques with influences from Chinese and Dutch frying traditions.
Where can I eat Ayam Goreng?
An Indonesian warung, with rice, sambal and raw vegetables.
How do you make Ayam Goreng?
Making Ayam Goreng at home takes about 20 minutes of prep and 45 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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