📝 About This Recipe
Experience the aromatic soul of Indonesian street food with this Ayam Goreng Lengkuas, a dish celebrated for its juicy interior and its signature crown of crispy, golden galangal shreds. Unlike Western fried chicken, this version is simmered in a rich 'bumbu' spice paste until tender before being flash-fried to create a complex, earthy flavor profile. The result is a sensory delight where every bite is accompanied by savory, umami-packed crumbs that are as addictive as the chicken itself.
🥗 Ingredients
Main Chicken & Aromatics
- 1 kg Whole Chicken (cut into 8-10 pieces, skin on)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (substitute with regular bay leaves if unavailable)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 500 ml Coconut Water (or plain water for simmering)
- 2 teaspoons Salt (adjust to taste)
Spice Paste (Bumbu)
- 150 grams Fresh Galangal (grated or finely shredded for the crispy bits)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 3 cm Fresh Turmeric (peeled, or 1 tsp turmeric powder)
- 2 cm Fresh Ginger (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if needed)
- 1 tablespoon Coriander Seeds (toasted and ground)
For Frying
- 500 ml Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
Begin by preparing the spice paste. In a blender or food processor, combine the shallots, garlic, turmeric, ginger, candlenuts, and coriander seeds. Add a splash of water or oil to help it blend into a smooth, vibrant yellow paste.
-
2
Grate the galangal separately using a fine grater or the shredding attachment of a food processor. This is the secret to the 'serundeng' (crispy bits) that defines this dish.
-
3
In a large wok or heavy-bottomed pot, combine the chicken pieces, the blended spice paste, the grated galangal, lemongrass, bay leaves, and kaffir lime leaves.
-
4
Pour in the coconut water (or plain water) until the chicken is mostly submerged. Add the salt and stir well to distribute the spices.
-
5
Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover and simmer (the 'ungkep' process) for 30-35 minutes until the chicken is tender and the liquid has reduced significantly.
-
6
Remove the chicken pieces from the pot and set them aside on a wire rack to drain and cool. This cooling step is vital for achieving a crispy skin later.
-
7
Strain the remaining liquid to collect all the bits of grated galangal and spices. Squeeze out excess moisture from these bits; they will become your crispy garnish.
-
8
Heat the vegetable oil in a deep wok or frying pan to approximately 175°C (350°F).
-
9
Fry the chicken pieces in batches for 3-5 minutes until they turn a deep golden brown. Since the chicken is already cooked, you are only looking for color and crunch.
-
10
Remove the chicken and drain on paper towels.
-
11
Using a fine-mesh strainer, drop the reserved galangal bits into the hot oil. Fry them for 1-2 minutes, stirring constantly, until they are golden and crispy. Be careful not to burn them, as they turn bitter if too dark.
-
12
Scoop out the crispy galangal bits with a strainer and drain them well. Sprinkle these generously over the fried chicken before serving.
💡 Chef's Tips
Always use fresh galangal rather than dried, as the fibrous texture of fresh galangal is essential for creating the crispy crumbs. Do not skip the 'ungkep' (simmering) stage; this ensures the spices penetrate deep into the bone and keeps the meat moist during frying. If the spice paste is too thick, use a little coconut water to help it blend, but avoid excess water to keep flavors concentrated. Make sure the chicken is dry before frying to prevent oil splatters and ensure maximum crispiness. For an extra flavor boost, let the marinated, simmered chicken sit in the fridge overnight before frying.
🍽️ Serving Suggestions
Serve hot with a side of Nasi Uduk (fragrant coconut rice) or plain steamed jasmine rice. Always accompany with a fiery Sambal Terasi (shrimp paste chili sauce) for an authentic heat kick. Add 'Lalapan' on the side—fresh slices of cucumber, cabbage, and Thai basil to cleanse the palate. Pair with fried tempeh and tofu to create a complete Indonesian 'Ayam Penyet' style platter. Enjoy with a tall glass of iced Teh Botol or sweet jasmine tea.