Pre-cooking pays off
The seasoning broth seasons the meat to the inside. Afterwards, it only needs short heat to brown.
Indonesian Recipe
Ayam Goreng
For Indonesian ayam goreng, chicken is braised in bumbu spice paste and coconut water or water until it is seasoned and cooked. After a short steaming process, it is fried until golden brown or fried in a little oil.
Total time
1 hr 10 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pre-cook Ayam Goreng spicy and fry until crispy
Ayam Goreng is more than just fried chicken. The meat first tastes in an aromatic spice broth, then it is dabbed dry and fried briefly until it is crispy, leaving it juicy on the inside and spicy on the outside.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Ayam Goreng
Ayam Goreng is first pre-cooked in a spice broth with turmeric, coriander, garlic, galangal and lemongrass and then fried until crispy.
Ingredients
4 servings
Method
-
1
Prepare spice paste
Grind or blend the garlic, shallots, coriander, turmeric, galangal or ginger and salt to a paste.
-
2
Pre-cook chicken
Place the chicken pieces in a saucepan with the spice paste, lemongrass and coconut water and cook gently for 25 to 30 minutes.
-
3
Let evaporate
Remove chicken from the broth, drain and pat dry. This way, it splashes less when frying.
-
4
Crispy roast
Heat oil and fry chicken pieces in portions until golden brown or crisp all around in the pan.
-
5
Serve
Serve with sambal, cucumber and rice, and the remaining stock can be reduced and used as a sauce.
Kitchen know-how
Tips for Ayam Goreng
Dry dab
Moist chicken parts splash heavily and become less crispy.
Servings fry
Too many pieces lower the oil temperature. Then the chicken becomes greasy instead of crispy.
Variations
How to adapt this recipe
After pre-cooking, brush the chicken with a little oil and brown in the oven over high heat.
A mild tomato and chilli sauce goes well if the chicken is to be less spicy.
Nutrition per serving
610kcal
12.0 gCarbohydrates
44.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ayam Goreng
The pre-cooking seasons the chicken to the inside. The subsequent frying only provides for colour and crust.
Yes, you can fry it in a deep frying pan with less oil or brown it in the oven after pre-cooking.
The legs and thighs remain particularly juicy. Breast fillet dries faster.
Rice, sambal, cucumber, tomatoes and a simple vegetable side dish go very well.
Keep cooking