Ayam goreng
Photo : Streets of Food / Unsplash
Poulet javanais mijoté dans une pâte de curcuma et de citronnelle, puis frit jusqu'à ce que la peau soit croustillante.
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Make the spice paste
Blend the shallots, garlic, candlenuts, ginger, turmeric, coriander, salt and sugar with a splash of water into a smooth paste.
- 6 shallots
- 4 cloves garlic
- 3 candlenuts
- 3cm piece ginger
- 2 tsp turmeric
- 2 tsp coriander
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp water
✅ C'est prêt quand : paste is smooth with no visible chunks
Cook the chicken in the spices
Put the chicken in a wide pot (about 26–28cm / 4–5L). Add the spice paste, lemongrass, galangal, lime leaves, bay leaves and the rest of the water, then mix well. Bring to a boil over high heat, lower to medium-low and simmer uncovered for 30–35 minutes, turning the pieces now and then.
- 1.2kg chicken
- all spice paste (from step 1)
- 2 stalks lemongrass
- 3cm piece galangal
- 3 kaffir lime leaves
- 2 bay leaves
- 470ml water
✅ C'est prêt quand : chicken is cooked through and almost all liquid has evaporated
Cool and dry
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Fry the chicken
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Fry the crumbs (optional)
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Serve
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Make the spice paste
Blend the shallots, garlic, candlenuts, ginger, turmeric, coriander, salt and sugar with a splash of water into a smooth paste.
- 6 shallots
- 4 cloves garlic
- 3 candlenuts
- 3cm piece ginger
- 2 tsp turmeric
- 2 tsp coriander
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp water
✅ C'est prêt quand : paste is smooth with no visible chunks
Cook the chicken in the spices
Put the chicken in a wide pot (about 26–28cm / 4–5L). Add the spice paste, lemongrass, galangal, lime leaves, bay leaves and the rest of the water, then mix well. Bring to a boil over high heat, lower to medium-low and simmer uncovered for 30–35 minutes, turning the pieces now and then.
- 1.2kg chicken
- all spice paste (from step 1)
- 2 stalks lemongrass
- 3cm piece galangal
- 3 kaffir lime leaves
- 2 bay leaves
- 470ml water
✅ C'est prêt quand : chicken is cooked through and almost all liquid has evaporated
Cool and dry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the crumbs (optional)
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Indonesian fried chicken is different from Western fried chicken. Instead of a flour coating, the chicken is first cooked in spices so the flavor goes all the way to the bone, then fried quickly for crispy skin.
The yellow version, ayam goreng kuning, gets its color from turmeric. Famous chains in Yogyakarta and Solo have been selling it for decades.
⭐ Why It's Famous
Every bite is full of spice, and the crispy fried crumbs of paste on top are a special treat.
💡 Fun Fact
In Indonesia, the most prized fried chicken is made with ayam kampung, free-range village chickens that are smaller and more flavorful.
Java, Indonesia
-7.80°S, 110.37°E
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