Indonesian Fried Chicken (Ayam Goreng)

Jump to Recipe

Indonesian Fried Chicken (Ayam Goreng)

Ingredient Notes

Galangal:

Galangal looks similar to ginger but has a sharper, more piney, slightly medicinal flavour that is essential to this marinade. I would not substitute it with extra ginger as the flavour profile is quite different. Find it at Asian grocery stores, usually fresh or frozen. If you can only find dried galangal powder, use one teaspoon, but fresh or frozen is much better for this recipe.

Fresh turmeric:

Fresh turmeric gives a brighter, more earthy flavour than dried powder and is worth using when you can find it. It stains everything it touches, so use disposable gloves when handling it and when mixing the marinade through the chicken. If fresh turmeric is not available, substitute with 1 teaspoon of ground turmeric powder.

Cornflour coating:

The cornflour (cornstarch) does two things here. It absorbs the marinade that clings to the surface of the chicken, locking in the flavour and building those craggy bits of crust. It also gives a lighter, crunchier texture than plain flour would. The egg mixed through the chicken before coating acts as a binder to help the cornflour adhere. Do not shake the marinade off before coating: you want it all sealed in.

Jump to Video

Ingredients

1.8kg (4lbs) whole chicken
sea salt, to season
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp black peppercorns
3 dried chillies, chopped
4 shallots, sliced
6 cloves garlic, sliced
4cm piece fresh ginger, chopped
4cm piece galangal, chopped
1 lemongrass, white part only, chopped
2cm fresh turmeric, chopped
2 lime leaves, shredded
1 tsp curry powder
125ml (½ cup) water
1 egg
150g (1 cup) cornflour (cornstarch)
peanut oil (or other neutral oil) for deep frying

Equipment

Chopping board
Chef’s knife
Dry frying pan (for toasting spices)
Mortar and pestle
Small food processor or blender
Large mixing bowl
Medium bowl (for cornflour)
Deep saucepan (for frying)
Thermometer
Wire rack over tray

Keep screen awake Off

Directions

PREP THE CHICKEN

Break the chicken down into 10 pieces by removing the legs and wings, splitting the legs into drumstick and thigh, removing the breasts and halving each into 2 pieces. Season generously with salt and set aside on a tray.

MAKE THE MARINADE

Place the coriander, fennel, cumin, peppercorns and chillies in a dry frying pan over medium high heat. Toast the spices for 1 minute until fragrant.
Transfer to a mortar and pestle and grind to a powder.
Place the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor. Add the spice powder and season with some salt. Add the water and process until a smooth paste forms, scraping down the sides a few times.
Place the marinade in a large bowl, then add the chicken and toss very well to completely coat the chicken pieces. Cover and refrigerate for 1 hour, up to overnight.

COOK THE CHICKEN

Place the cornflour in a medium bowl. Mix the egg through the marinated chicken until completely combined.
Toss each piece of chicken in the cornflour, trying to keep as much of the marinade still on the chicken. Place the pieces on a wire rack over a tray.
Heat enough oil for deep frying in a deep saucepan to 180°C (355°F).
Cook the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F). Drain on a wire rack.
Serve hot with a sprinkle of salt and enjoy!

Notes

Chef Tips

Keep the marinade on the chicken when coating

When you toss each piece in the cornflour, do not shake the marinade off first. You want that spice paste to stay on the surface so the cornflour coats over it and seals it in. The combination of marinade and cornflour is what gives you those craggy, flavourful pieces of crust. If you wipe the marinade off before coating, you lose most of what makes this dish worth making.

Fry in batches and do not crowd the oil

Adding too many pieces at once drops the oil temperature significantly, which means the chicken steams rather than fries and you end up with a soft, greasy coating. I do two or three pieces at a time depending on size, and I wait for the oil to come back to 180°C (355°F) between each batch. Drain on a wire rack rather than paper towel so the steam can escape from underneath and the crust stays crisp.

Storage

Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat in a hot oven at 200°C fan on a wire rack over a tray for 10 to 12 minutes to bring back the crispiness. Avoid microwaving as it will make the coating soft.

FAQs

Can I marinate the chicken overnight?

Yes, and I would encourage it. The chicken absorbs more of the spice paste the longer it sits and the flavour goes noticeably deeper after an overnight marinade. Up to 24 hours in the fridge is fine.

Can I use pre-cut chicken pieces instead of a whole chicken?

Yes. Drumsticks, thighs and wings all work well. I prefer bone-in pieces for the flavour and moisture they retain during frying. If using boneless thighs, reduce the frying time by a couple of minutes and check the internal temperature.

Is this recipe gluten free?

Yes as written. Cornflour is gluten free and there is no wheat flour in the coating. Just check that the curry powder you use is also gluten free, as some brands contain fillers.

What oil should I use for frying?

Peanut oil is traditional and has a high smoke point, but any neutral oil like canola or vegetable oil will work.

How will I know when the chicken is cooked?

Use a meat thermometer and pull it at 65°C (150°F) internal temperature. It will keep cooking from the hot oil even after you bring it out. If you wait until it's at 74°C, it will likely be dry. No thermometer? 10–12 minutes at 180°C for bone-in pieces works, but a thermometer is cheap and takes all the guesswork out.