Javanese Fried Chicken
Discover the irresistible flavors of Javanese Fried Chicken, a beloved Indonesian dish that combines tender chicken with an aromatic medley of spices. Marinated in a rich blend of garlic, shallots, candlenuts, and fresh coconut milk, this recipe is elevated by hints of turmeric, coriander, and the distinct aromas of galangal, kaffir lime leaves, and bay leaves. The chicken is first simmered to absorb the complex flavors and then fried to crispy, golden perfection, creating a dish that’s juicy on the inside and satisfyingly crunchy on the outside. Perfectly paired with steamed rice and sambal for a true taste of Indonesia, this easy-to-follow, 60-minute recipe brings traditional Southeast Asian street food to your own kitchen. Ideal for family dinners or festive occasions, Javanese Fried Chicken is a must-try for lovers of bold, vibrant cuisine.
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Recipe Information
Ingredients
- 1 whole Chicken (cut into pieces)
- 500 ml Fresh coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander seeds
- 4 pieces Garlic cloves
- 6 pieces Shallots
- 3 pieces Candlenuts (or macadamia nuts as a substitute)
- 1 inch Ginger
- 1 inch Galangal
- 3 leaves Kaffir lime leaves
- 2 leaves Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 500 ml Vegetable oil (for frying)
Instructions
Clean the chicken thoroughly and cut it into serving-sized pieces.
Using a mortar and pestle or food processor, blend the garlic, shallots, candlenuts, coriander seeds, turmeric powder, ginger, and galangal into a fine paste.
In a large pot or deep skillet, combine the spice paste, chicken pieces, coconut milk, kaffir lime leaves, bay leaves, salt, and sugar.
Simmer the mixture over medium heat, stirring occasionally to prevent sticking, for about 25–30 minutes or until the chicken is fully cooked and the liquid has reduced significantly.
Remove the chicken from the pot and let it rest on a plate for a few minutes. Reserve the remaining coconut marinade for a dipping sauce, if desired.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the chicken pieces in batches until they are golden brown and crispy, about 3–5 minutes per batch.
Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
Serve the Javanese Fried Chicken hot with steamed rice and sambal on the side for an authentic experience.
Nutrition Facts
Calories |
6083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 655.7 g | 841% | |
| Saturated Fat | 185.8 g | 929% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 36.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2502 mg | 53% | |
*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.
