Ayam Goreng (Indonesian Spiced Fried Chicken Without Coating)
Quick answer
Ayam goreng is Indonesia's answer to fried chicken, but the technique diverges sharply from Western versions - there is no flour coating.
What makes this special
- Ayam Goreng achieves a golden crust through a coconut milk simmer without using any flour or batter.
- No batter; coconut milk residue forms a craggy golden crust on the skin
- Turmeric earthiness and coriander citrus lead over saltiness
Key ingredients
Core cooking flow
- 1 Finely mince 20 g garlic and 15 g ginger.
- 2 Pat 900 g chicken drumsticks dry so the seasoning does not slide off.
- 3 Marinate the coated chicken at room temperature for 20 minutes.
Ayam goreng is Indonesia's answer to fried chicken, but the technique diverges sharply from Western versions - there is no flour coating. Instead, chicken pieces are simmered in a paste of garlic, ginger, coriander, turmeric, and coconut milk until the liquid reduces to almost nothing and the spices have permeated the meat to the bone. Only then does the chicken hit hot oil, where the coconut-milk residue on the skin fries into a thin, uneven crust with a deep golden hue. The flavor is aromatic rather than salty, with turmeric's earthiness and coriander's citrus notes layered into every bite. Street stalls across Jakarta and Yogyakarta serve it with sambal, lalapan (raw vegetables), and steamed rice.
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 and drain off excess oil well.
Serve it while hot, before the surface softens, with sambal, lalapan, and steamed white rice in the Indonesian street-stall style.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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