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Ayam goring (Fried chicken)
Ayam goring (Fried chicken)
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Juicy, crunchy twice-cooked chicken.
Ingredients:
  • 2 garlic cloves, bruised
  • 1.8kg whole chicken
  • 500ml (2 cups) water
  • 400ml can coconut milk
  • 1 brown onion, coarsely chopped
  • 2 dried bay leaves
  • 1 lemon grass stem, tied in a knot
  • 16.00 gm brown sugar
  • 1/2 tsp ground turmeric
  • 50g (1/3 cup) plain flour
  • White pepper
  • Peanut oil, to deep-fry
Instructions:
  • Rinse the chicken thoroughly with cold running water, pat dry with a paper towel, and place it breast-side down on a work surface. Using poultry shears or sharp kitchen scissors, remove the backbone and discard it. Cut the breast in half along the breastbone, then cut around the legs between the thighs and breasts. Separate the drumsticks from the thighs and the wings from the breasts. Finally, slice each breast in half diagonally.
  • In a large saucepan, mingle water, coconut milk, onion, garlic, bay leaves, lemongrass, sugar, and turmeric. Gently introduce the chicken. Let it come to a gentle simmer over medium-high heat, then lower the heat to medium and cook for 50 minutes until the chicken is fully cooked. Remove the chicken and allow it to cool in a bowl. Dispose of the coconut milk mixture.
  • Prepare a baking tray lined with paper towel. Place flour in a bowl and season with salt and white pepper. Coat the chicken pieces in the seasoned flour. In a large heavy-based saucepan, heat enough oil to reach a 10cm depth to 180°C. (To test oil readiness, a cube of bread should turn golden-brown in 15 seconds.) Add one-third of the chicken and fry for 4 minutes until golden. Transfer to the lined tray. Repeat with the remaining chicken in two more batches, reheating oil as needed.

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