Ayam Goreng
Crispy Indonesian fried chicken marinated in aromatic spices, turmeric, and garlic for deep flavor and golden exterior. A beloved street food classic with tender, juicy meat inside.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 kg whole chicken
- 2 tsp turmeric powder
- 6 cloves garlic cloves, minced
- 4 shallots shallots, minced
- 1 tbsp fresh ginger, grated
- 1.5 tsp salt
- ½ tsp black pepper
- ½ cup coconut milk
- 4 cups vegetable oil
- 2 limes fresh lime wedges
- ¼ cup fresh cilantro
Instructions
- 1
Cut chicken into 8 pieces (thighs, drumsticks, breasts, wings). Pat dry with paper towels.
- 2
In a bowl, combine turmeric, minced garlic, shallots, ginger, salt, and black pepper into a paste.
- 3
Add coconut milk to the spice paste and mix until smooth.
- 4
Rub the marinade all over the chicken pieces, coating thoroughly.
- 5
Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
- 6
Heat oil in a deep pot or wok to 350°F (175°C). Use a thermometer to monitor temperature.
- 7
Carefully place marinated chicken pieces into the hot oil, working in batches to avoid crowding.
- 8
Fry for 12-15 minutes per batch, turning halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- 9
Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- 10
Arrange fried chicken on a serving platter and garnish with fresh cilantro and lime wedges on the side.
Tools you’ll need
- sharp chef's knife
- cutting board
- mixing bowl
- deep pot or wok
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- tongs
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