Ayam Goreng

Crispy on the outside, juicy on the inside. Our take on the Indonesian Ayam Goreng!

Print Recipe
Ayam Goreng
Course Mains
Cuisine Indonesian
Servings
Ingredients
Course Mains
Cuisine Indonesian
Servings
Ingredients
Instructions
  1. Make marinade by blending/pounding coriander, turmeric, garlic and shallots into a paste
  2. Marinate the chicken pieces for about 2 hours
  3. Using a approriate sized pot, add the chicken, marinade and coconut water and bring to the boil before lettin it simmer for about 30 mins.
  4. Set aside the chicken and let cool. Prepare the dusting flour by combining, cornflour, salt and pepper.
  5. Prepare your deep frying oil. Take chicken, dust with cornflour and deep fry until golden brown. Let it drain before serving it.
Recipe Notes

Chef Notes:

  • Chicken - I tend to use the thighs and drumsticks (bone in) because they cook longer without drying out.
  • Marinate - Marinate for longer if you want, but anymore than 4 hours is a littel redundant.
  • Marinate (2) - Try for more flavours! I love to use curry leaves as well - it gives it a different dimension. Chilli, nutmeg, paprika all can be a cool twist.
  • Coconut water - Not to confuse this with milk or cream. This is the clear-ish liquid.
  • Cornflour - I love the half and half of tapioca and corn flour mix. its just a bigger hassle.
  • Dusting - Not too much flour! Its not KFC! #Oil Temperature - Make sure your temp is above 180 deg C before any business of deep frying happens.