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Indonesian Ayam Goreng

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Indonesian ayam goreng with irregular golden spiced chicken pieces, cucumber, and sambal.
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Ayam goreng is Indonesian fried chicken with a distinctive two-stage method: the chicken is first simmered with aromatics and coconut milk, then fried for a crisp, deeply seasoned finish.

The gentle braise seasons the chicken all the way through, while the final fry gives the skin irregular, savory crispness without needing a thick batter.

Dry the cooked chicken briefly on a rack before it reaches the hot oil so the surface browns instead of steaming.

Serving Suggestions

Serve with cucumber, fried shallots, sambal, and steamed rice.

Indonesian ayam goreng being lifted from a rack after frying.

Recipe Notes

The chicken can be braised a day ahead and chilled; bring it close to room temperature before frying.

Indonesian ayam goreng with irregular golden spiced chicken pieces, cucumber, and sambal.

Indonesian Ayam Goreng

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Fragrant Indonesian chicken simmered with coconut milk, garlic, coriander, and turmeric, then fried until crisp and golden.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indonesian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Spiced Chicken
  • 2 lb bone-in chicken thighs and drumsticks
  • 1 cup coconut milk
  • 1 cup water
  • 5 cloves garlic crushed
  • 2 medium shallots sliced
  • 1 inch fresh ginger sliced
  • 1 stalk lemongrass bruised
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 large bay leaves
Frying and Serving
  • 3 cups vegetable oil for frying
  • 1 medium cucumber sliced
  • 1/4 cup fried shallots for serving
  • 1/2 cup sambal for serving

Equipment

  • Large saucepan
  • Heavy frying pan
  • Tongs
  • Wire rack

Method
 

Braise the Chicken:
  1. Place the chicken, coconut milk, water, garlic, shallots, ginger, lemongrass, coriander, turmeric, salt, white pepper, and bay leaves in a saucepan.
  2. Bring to a gentle simmer, cover, and cook for 35 minutes, turning the chicken once, until cooked through and infused with the spices.
  3. Lift out the chicken and let it drain and cool for 10 minutes.
Fry and Serve:
  1. Heat the oil in a heavy frying pan to 175°C / 350°F. Fry the chicken in batches for 3 to 4 minutes per side, until deeply golden.
  2. Drain on a wire rack, then serve with cucumber, fried shallots, and sambal.

Nutrition

Calories: 590kcalCarbohydrates: 10gProtein: 39gFat: 45gSaturated Fat: 12gCholesterol: 155mgSodium: 820mgFiber: 2gSugar: 4g

Notes

  • Let the braised chicken drain well before frying to reduce splatter.
  • Use a thermometer to keep the frying oil near 175°C / 350°F for even browning.

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