📝 About This Recipe
Ayam Goreng is a beloved Southeast Asian staple known for its incredible depth of spice and shatteringly crisp exterior. Unlike Western fried chicken, this version is simmered in a rich 'ungkep' spice paste before being flash-fried, ensuring the meat remains succulent while being deeply infused with turmeric, lemongrass, and galangal. The signature of this dish is the golden, crunchy spice crumbs (serundeng) that provide a savory explosion of flavor in every bite.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8-10 pieces, bone-in)
- 500 ml Coconut Water (can substitute with plain water)
- 2 cups Coconut Oil (for deep frying)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 150 g Fresh Galangal (grated or finely shredded)
- 3 cm Fresh Turmeric (peeled, or 1 tsp powder)
- 2 cm Fresh Ginger (peeled)
- 4 pieces Candlenuts (toasted, can substitute with macadamia nuts)
- 1 tablespoon Coriander Seeds (toasted)
- 2 teaspoons Salt (adjust to taste)
Aromatics for Simmering
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (can substitute with regular bay leaves)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
👨🍳 Instructions
-
1
Prepare the spice paste by blending the shallots, garlic, turmeric, ginger, candlenuts, coriander seeds, and salt with a splash of water until a smooth paste forms.
-
2
Stir in the grated galangal into the blended spice paste. Do not blend the galangal too finely; the shredded texture is essential for creating the crispy crumbs later.
-
3
In a large wok or pot, combine the chicken pieces, the prepared spice paste, lemongrass, bay leaves, and kaffir lime leaves.
-
4
Pour in the coconut water until the chicken is mostly submerged. The coconut water adds a subtle sweetness and helps tenderize the meat.
-
5
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover the pot and cook for about 25-30 minutes, or until the chicken is tender and the liquid has reduced significantly.
-
6
Once the chicken is cooked through and the spices have adhered to the skin, remove the chicken pieces and set them aside on a wire rack to drain and cool.
-
7
Strain the remaining liquid and spices. Keep the solid spice bits (the grated galangal and aromatics) and discard the large leaves and lemongrass stalks. This 'sludge' will become your crispy topping.
-
8
Heat the coconut oil in a deep fryer or heavy-bottomed wok to 175°C (350°F).
-
9
Fry the chicken pieces in batches for 3-5 minutes until they turn a deep golden brown and the skin is crispy. Do not overcook, as the chicken is already cooked from the simmering stage.
-
10
Remove the chicken and drain on paper towels.
-
11
Using a fine-mesh strainer, drop the reserved spice bits into the hot oil. Fry them for 1-2 minutes until they are golden and crispy. Be careful not to burn them, as they darken quickly.
-
12
Scoop out the crispy spice bits and drain them well. Sprinkle these generously over the fried chicken before serving.
💡 Chef's Tips
Always use fresh galangal for the best texture and aroma; the fibrous nature of galangal is what creates the iconic 'serundeng' crumbs. Ensure the chicken is relatively dry before frying to prevent oil splatters and ensure a crispier skin. If you don't have candlenuts, macadamia nuts are an excellent substitute to provide the necessary richness to the spice paste. Use coconut water instead of plain water for the simmering process (ungkep) to add a authentic Indonesian sweetness and complexity. Do not discard the leftover frying oil immediately; it is highly flavorful and can be used for stir-frying vegetables or making fried rice.
🍽️ Serving Suggestions
Serve hot with a side of steamed Jasmine rice to soak up the flavors. Pair with a fiery Sambal Terasi (shrimp paste chili sauce) for a spicy kick. Include fresh 'Lalapan' (raw vegetables) like cucumber slices, cabbage, and lemon basil leaves to cleanse the palate. Add a side of fried tempeh and tofu to complete the traditional Indonesian 'Nasi Timbel' experience. Serve with a cold glass of Es Teh Manis (Indonesian sweet iced tea).