Ayam Goreng Recipe
Indonesian · Main course · 50 min total
Ayam Goreng is a classic Indonesian fried chicken dish, marinated in a fragrant blend of spices and coconut water, then deep-fried to golden perfection. This recipe delivers crispy, flavorful chicken that's perfect for a family meal.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 1 cup coconut water
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon coriander seeds, ground
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 bay leaves
- 1 stalk lemongrass, bruised
- Oil for deep frying
Instructions
- In a large bowl, combine coconut water, garlic, shallot, coriander, turmeric, salt, and white pepper. Add chicken pieces, bay leaves, and lemongrass. Mix well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- Transfer the chicken and marinade to a large pot. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through and liquid has reduced. Remove chicken from pot and let drain on paper towels. Discard bay leaves and lemongrass.
- Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry chicken in batches, turning occasionally, until deep golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- Serve hot with steamed rice, sambal, and fresh vegetables.
Tips
- For extra crispiness, let the boiled chicken dry completely before frying.
- Leftover ayam goreng can be reheated in an oven or air fryer to restore crispiness.
- Adjust salt and spice levels to taste.
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