Ayam Goreng: The Authentic Indonesian Fried Chicken Recipe

Ayam goreng is Indonesia's everyday fried chicken — different from Western fried chicken because the chicken is simmered in a spiced broth first, then fried just until the skin turns golden and crisp. The result is chicken that's deeply seasoned all the way through, not just on the surface.

Why Indonesian Fried Chicken Is Different

Most fried chicken recipes coat raw chicken in batter and fry it straight away. Ayam goreng does the opposite: the chicken is boiled in a spice paste (bumbu) first, so the meat absorbs flavor from garlic, shallots, turmeric, and coriander before it ever touches hot oil. The frying step is short — just enough to crisp the skin and lock in the seasoning.

Ingredients (4 servings)

Chicken & spice paste:

• 1 whole chicken, cut into 8–10 pieces

• 6 shallots

• 4 garlic cloves

• 3 candlenuts (kemiri), or substitute macadamia

• 1 tsp coriander seeds

• 1 thumb-size turmeric (or 1 tsp turmeric powder)

• 1 thumb-size galangal, bruised

• 2 bay leaves (daun salam)

• 2 stalks lemongrass, bruised

• 500ml water

• Salt and sugar to taste

For frying:

• Cooking oil, enough for shallow or deep frying

• Hunay crispy fried shallots, for the finishing garnish

Method

Step 1 — Make the spice paste. Blend shallots, garlic, candlenuts, coriander seeds, and turmeric into a smooth paste.

Step 2 — Simmer the chicken. In a pot, combine the chicken pieces, spice paste, galangal, bay leaves, lemongrass, and water. Bring to a boil, then simmer on low heat for 20–25 minutes until the chicken is cooked through and the liquid has mostly reduced. Season with salt and a little sugar.

Step 3 — Rest before frying. Remove the chicken from the broth and let it cool slightly. This step is what keeps the meat tender and the skin dry enough to crisp up properly.

Step 4 — Fry until golden. Heat oil over medium-high heat and fry the chicken pieces for 3–5 minutes per side, until the skin is golden brown and crisp. Don't overcrowd the pan — fry in batches if needed.

Step 5 — Finish and serve. Drain the chicken on paper towels, then scatter generously with Hunay crispy fried shallots right before serving. Serve with steamed rice, sambal, and fresh cucumber or tomato slices.

Tips for the Best Ayam Goreng

• Don't skip the simmering step — it's what separates ayam goreng from ordinary fried chicken.

• Save the leftover broth — it makes an excellent base for soto ayam (Indonesian chicken soup).

• Fry at the right temperature — oil that's too hot burns the outside before the inside crisps; too low and the chicken turns greasy.

• The final touch matters most. A generous handful of crispy fried shallots on top adds crunch and aroma that ties the whole dish together — it's a staple in nearly every Indonesian fried chicken warung.

Frequently Asked Questions

What is ayam goreng? Ayam goreng is the Indonesian term for fried chicken, typically simmered in a spiced broth before being fried until crisp.

What's the difference between ayam goreng and Western fried chicken? Ayam goreng is pre-cooked in a seasoned broth before frying, giving it deep, even flavor without a heavy batter coating.

What do you top ayam goreng with? Crispy fried shallots (bawang goreng) are the classic finishing touch, adding crunch, aroma, and savory depth.

---

Bring the authentic flavor home with Hunay's crispy fried shallots — halal-certified, made from Probolinggo's premium biru lancor variety. Order via WhatsApp.