Ayam Goreng
Ayam goreng varies widely by region across Indonesia, with Kalasan and Jakarta styles among the most famous.
Indonesian fried chicken, first simmered in aromatic spices until tender, then deep fried until deeply crisp — a texture and flavour combination unique to the archipelago.
Ingredients
Method
Blend garlic, candlenuts and turmeric into a paste.
Simmer chicken with the paste and coconut water for 35-40 minutes until tender. Drain and cool.
Deep fry the simmered chicken pieces at high heat until deeply golden and crisp, about 6-8 minutes.
Serve with sambal and steamed rice.
Simmering first, then frying, is what gives ayam goreng its signature tender interior and shatteringly crisp skin.
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