Ayam Goreng (Indonesian Spiced Fried Chicken Without Coating)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ayam goreng uses garlic, ginger, ground coriander, turmeric, and coconut milk instead of a flour coating.
Read more
Pat the chicken dry, coat it with the spice mixture and coconut milk, and rest it for 20 minutes, turning the pieces once so the seasoning reaches every side. Simmer the chicken with all the marinade until almost no liquid remains and a thick spice paste clings to the bottom. The chicken should be cooked through at this stage. Fry it in 500ml oil only until the surface is deep golden with uneven crisp areas, taking care not to burn the spice coating.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Finely mince 20 g garlic and 15 g ginger.
Mix them with 1 tsp ground coriander, 1 tsp turmeric, and 1 tsp salt until the paste is yellow, fragrant, and free of large chunks.
- 2Season
Pat 900 g chicken drumsticks dry so the seasoning does not slide off.
Add the paste and 200 ml coconut milk, then massage it over the skin and into the gaps around the meat.
- 3Season
Marinate the coated chicken at room temperature for 20 minutes.
Because turmeric stains strongly, use gloves and a protected board, and turn the pieces once so the coconut spice mixture seasons evenly.
- 4Control
Put the chicken and all the marinade into a pot and bring it to a low simmer.
Cook for about 10 minutes, turning gently, until almost no liquid remains and thick spice paste clings to the bottom.
- 5Control
Heat 500 ml oil over medium-high heat, then add the simmered chicken.
Avoid moving it too often so the spice coating stays on, and fry until the skin turns deep golden and unevenly crisp.
- 6Finish
Lift out the fried chicken, drain it thoroughly, and serve hot before the surface softens.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ayam Goreng achieves a golden crust through a coconut milk simmer without using any flour or batter.
- Finish cue
- Avoid moving it too often so the spice coating stays on, and fry until the skin turns deep golden and unevenly crisp.
- Substitution
- Ayam goreng uses garlic, ginger, ground coriander, turmeric, and coconut milk instead of a flour coating.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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