🍗 Ayam goreng (Indonesian fried chicken)

Name: Ayam goreng (Indonesian fried chicken)
Total time: 60 min
Yield: 4
Cuisine: Indonesia · Java
Ingredients: 1 kg chicken pieces; 5 garlic cloves; 3 cm fresh turmeric or 1 tsp ground turmeric; 3 cm galangal, sliced; 2 stalks lemongrass, bruised; 1 tsp ground coriander, 1 tsp salt, 2 bay or salam leaves; 400 ml water, and vegetable oil for frying

Origin: Indonesia · Java

460kcal

per serving · 200 g

230kcal

per 100 g

48 gProtein24 g / 100 g

26 gFat13 g / 100 g

10 gCarbs5 g / 100 g

Ayam goreng is Indonesian-style fried chicken. Instead of a batter, the pieces are first simmered in a fragrant paste of turmeric, garlic, galangal and lemongrass until the spices soak in, then deep-fried until the skin is crisp and deep golden. The meat stays juicy and yellow-tinted, with an earthy, citrusy aroma. It is eaten with rice, chili sauce and raw vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein24 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenturmericlemongrassgalangalgarlic

Recipe

4 servings60 min

Ingredients

1 kg chicken pieces
5 garlic cloves
3 cm fresh turmeric or 1 tsp ground turmeric
3 cm galangal, sliced
2 stalks lemongrass, bruised
1 tsp ground coriander, 1 tsp salt, 2 bay or salam leaves
400 ml water, and vegetable oil for frying

Method

Blend the garlic, turmeric and a little of the galangal into a paste.
Put the chicken in a pot with the paste, the remaining galangal, lemongrass, coriander, leaves, salt and water. Simmer covered for 25–30 minutes until the liquid is almost gone.
Lift out the chicken and let it dry for 10 minutes.
Deep-fry in oil at 180 °C for 5–7 minutes until crisp and dark golden. Drain on paper and serve hot.

How to make it lighter

After simmering the chicken is already cooked: bake it at 220 °C or air-fry it for 15 minutes instead of deep-frying.
Remove the skin from some pieces — it soaks up most of the frying oil.
Choose breast over thigh and fill half the plate with raw vegetables.

History

Chicken cooked this way — first simmered in spices, a method called ungkep, then fried — is found across Indonesia and Malaysia, from Javanese ayam goreng kuning to countless roadside stalls.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →