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Indonesian fried chicken
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Elevate your dinner game with Indonesian-style fried chicken, known as ayam goreng.
Ingredients:
  • 20.00 ml coriander seeds
  • 1/2 tsp cumin seeds
  • 2 eschalots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 long red chillies, roughly chopped
  • 4cm piece ginger, finely grated
  • 4cm piece galangal, (see note) finely grated
  • 3cm piece fresh turmeric, (see note) finely grated, or 1 tsp ground turmeric
  • 1 stalk lemongrass, white part only, finely chopped
  • 60ml (1/4 cup) kecap manis
  • 60ml (1/4 cup) vegetable oil, plus extra, to deep-fry
  • 6 chicken marylands
  • 150g (1 cup) cornflour
  • 10.00 gm caster sugar
  • 20.00 ml white vinegar
  • 2 Lebanese cucumbers, halved lengthwise, seeded, cut into strips
  • 1 long red chilli, seeded, finely chopped
  • 400ml can coconut milk
  • 1 tsp ground turmeric
  • 4 makrut lime leaves (see note)
  • 400g (2 cups) jasmine rice
Instructions:
  • Start by toasting cumin seeds and coriander seeds in a pan over medium heat until fragrant. Then, let them cool before grinding to a powder using a mortar and pestle. Next, blend the spices with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis, and 60ml (1/4 cup) oil in a food processor until a paste forms. Transfer the paste to a bowl, add chicken, and mix well to coat. Cover and refrigerate for 1 hour before cooking.
  • Prepare the pickle by combining sugar, vinegar, 2 tablespoons water, and 1/2 teaspoon salt in a bowl. Mix until the sugar dissolves. Add cucumbers and chilli, stirring well to coat. Chill in the refrigerator until ready to use.
  • Preheat the oven to 180C. Arrange the marinated chicken, skin-side down, in a roasting pan. Roast for 30 minutes total, flipping halfway through, until fully cooked. Remove the chicken from the pan and let it cool on a wire rack while keeping the oven on.
  • For yellow rice, in a deep ovenproof frying pan over medium heat, combine coconut milk, turmeric, lime leaves, 2 cups water, and 1 teaspoon salt. Bring to a boil. Rinse rice in a sieve until water runs clear, then add to the coconut milk mixture and bring back to a boil. Cover, bake in the oven for 20 minutes until liquid is absorbed. Let it sit while keeping the oven on.
  • Fill a wok or large saucepan one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Coat half the chicken in cornflour, shake off excess, and gently place in the hot oil. Fry for 8 minutes, turning halfway, until the skin is dark golden. Use tongs to remove and let drain on a paper towel-lined tray before transferring to the oven to stay warm. Repeat with the remaining chicken and season with salt.
  • Plate the chicken alongside a serving of fluffy rice and a side of tangy pickles.

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