Ayam Goreng Kalasan
This crispy fried chicken is marinated in a fragrant blend of garlic, ginger, and spices, then pan-fried until golden. It's one of Indonesia's most beloved comfort dishes—simple, bold, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.2 kg chicken, bone-in skin-on pieces (thighs and drumsticks preferred)
- 5 cloves garlic cloves, peeled
- 2 tablespoons fresh ginger, peeled
- 1 teaspoon turmeric powder
- 1.5 teaspoons salt
- ½ cup neutral oil for frying
Instructions
- 1
Chop the garlic into small pieces roughly the size of pencil-tip dots and place them in a small bowl.
- 2
Grate the ginger using the small holes of a box grater, or mince it finely until pieces look like sand grains; add to the bowl with garlic.
- 3
Stir the turmeric powder and 1.5 teaspoons of salt into the garlic-ginger mixture until you have a thin paste.
- 4
Rub the paste all over each chicken piece, making sure every surface—including under the skin—gets coated; let sit for 10 minutes.
- 5
Pour the oil into a large skillet and place it over medium-high heat for 2 minutes until the oil shimmers and moves quickly when you tilt the pan.
- 6
Carefully place the chicken pieces skin-side down in the hot oil; you should hear a loud sizzle immediately.
- 7
Leave the chicken undisturbed for 6 minutes until the underside turns golden brown, the color of warm honey, and the skin looks crispy.
- 8
Flip each piece using tongs so the skin-side now faces up.
- 9
Cook for another 6 minutes until this side is also golden brown and the thickest thigh piece reaches 165°F on an instant-read thermometer inserted into the thickest part without touching bone.
- 10
Transfer the chicken to a plate lined with paper towels to drain any excess oil.
Tools you’ll need
- small bowl
- box grater or microplane
- 12-inch skillet or larger
- tongs
- paper towels
- instant-read thermometer
- spoon
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