Fried Chicken Ayam Goreng Indonesian Style
Experience the bold and aromatic flavors of Southeast Asia with Fried Chicken Ayam Goreng Indonesian Style, a dish that transforms humble chicken pieces into a crispy and flavorful masterpiece. This traditional recipe infuses chicken with a rich spice paste made from shallots, garlic, candlenuts, turmeric, galangal, and ginger, complemented by fragrant kaffir lime leaves and lemongrass. Simmered to perfection and then fried to a golden crisp, the chicken is irresistibly juicy on the inside and delightfully crunchy on the outside. Perfectly paired with steamed rice and sambal, this authentic Indonesian recipe is a must-try for fans of bold, aromatic cuisine. Ideal for family dinners or special gatherings, this dish delivers both comfort and exotic flavor in every bite.
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Recipe Information
Ingredients
- 1 kg Chicken (whole, cut into pieces)
- 6 pieces Shallots
- 5 pieces Garlic cloves
- 3 pieces Candlenuts (or macadamia nuts)
- 2 cm Turmeric root (or ground turmeric)
- 2 cm Ginger root
- 3 cm Galangal root
- 3 leaves Kaffir lime leaves
- 2 stalks Lemongrass stalks (bruised)
- 1 tsp Coriander powder
- 2 tsp Salt
- 1 tsp Sugar
- 500 ml Water
- 500 ml Cooking oil (for frying)
Instructions
Clean and cut the chicken into medium-sized pieces. Pat them dry with a paper towel and set aside.
In a blender or food processor, grind the shallots, garlic, candlenuts, turmeric, ginger, and galangal into a smooth paste. Add a little water if necessary.
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Add the bruised lemongrass stalks, kaffir lime leaves, coriander powder, salt, and sugar to the pot. Stir well to combine.
Place the chicken pieces into the pot and stir to coat them thoroughly with the spice mixture.
Pour in the water and bring to a boil. Lower the heat to medium-low, cover the pot, and simmer for 20-25 minutes. Stir occasionally to ensure even cooking.
Once the chicken is tender and most of the liquid has evaporated, remove from heat and let it cool slightly. Reserve any remaining spice paste for later use.
In a deep frying pan or wok, heat 500 ml of cooking oil over medium-high heat.
Carefully fry the chicken pieces in batches until they are golden brown and crispy on the outside. This should take about 4-5 minutes per batch.
Remove the fried chicken and drain it on a paper towel to remove excess oil.
If desired, fry the reserved spice paste for 1-2 minutes and sprinkle it over the fried chicken as a flavorful garnish.
Serve hot with steamed rice and fresh vegetables or sambal (Indonesian chili paste).
Nutrition Facts
Calories |
7153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 649.0 g | 832% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 19.4 g | ||
| Protein | 281.3 g | 563% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 343 mg | 26% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3362 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
