Introduction
Ayam Goreng, or Indonesian fried chicken, is a beloved dish known for its crispy exterior and succulent meat. This recipe leverages a medley of aromatic spices and a flavorful curry paste that infuses the chicken with an irresistible taste. In this article, we’ll explore the detailed ingredients required, preparation steps, and cooking times to achieve the perfect Ayam Goreng.
Detailed Ingredients with measures
Chicken thighs and drumsticks
1.25 kg / 2.5 lb chicken thighs and drumsticks, bone in skin on (use 4 thighs, 3 drumsticks, Note 1)
Toasted spices
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
Ayam Goreng curry paste
3 garlic cloves, roughly chopped
1 tbsp ginger, roughly chopped
1 tbsp galangal, roughly chopped (Note 2)
1 1/2 tsp curry powder (choose any type: fine, mild, or spicy)
1 lemongrass, white part only roughly chopped (Note 3)
1 tsp turmeric powder
2 small eschalots (French onions, known as shallots in the US), peeled and roughly chopped (Note 4)
1 1/2 tsp cooking/kosher salt (or 1 tsp table salt)
1/2 tsp chili powder, adjust to taste (Note 5)
2 tsp brown sugar
7 tbsp coconut milk (full fat best!)
Cooking
1/2 cup cornflour / cornstarch
1.75 litres / quarts vegetable or canola oil
Garnish (optional)
1 tbsp garlic, minced (not too small, else it burns)
1 tbsp large red chili (cayenne pepper), deseeded and minced
1 tbsp green onion, minced
Pinch of salt
Coriander/cilantro leaves
Prep Time
Preparation time is essential for marinating the chicken, which should ideally be done 24 to 48 hours before frying. This process allows the flavors to meld beautifully, resulting in tender and flavorful chicken.
Cook Time, Total Time, Yield
The cooking time for Ayam Goreng is approximately 8 minutes for frying the chicken, with additional time required for marinating and preparing the spices. Total time can vary based on the chicken portions used. A yield of approximately 4-6 servings can be expected from this recipe.
Detailed Directions and Instructions
Toast spices
Toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over medium heat for about 2 minutes or until they become fragrant. Once toasted, transfer the seeds into a Nutribullet, small food processor, or a tall jug that fits a stick blender.
Prepare curry paste
Add the garlic, ginger, galangal, curry powder, lemongrass, turmeric powder, eshalots, salt, chilli powder, brown sugar, and coconut milk to the toasted spices. Blend the mixture until smooth.
Marinate chicken
Pour the prepared curry paste over the chicken (in a ziplock bag or bowl) and toss to coat. Marinate the chicken in the refrigerator for 24 to 48 hours.
Dechill chicken
Remove the marinated chicken from the refrigerator 30 minutes before cooking and transfer it to a bowl, ensuring most of the marinade clings to the chicken.
Preheat oven
Preheat your oven to 80°C (175°F) and place a rack on a tray to keep the chicken warm after frying.
Cornflour coating
Add the cornflour to the chicken and toss to ensure that the pieces are coated evenly. This step will help thicken the marinade, creating a craggy coating once fried.
Heat oil
In a wide, heavy-based pot, pour in enough vegetable or canola oil to a depth of about 6 cm (2.5 inches). Heat the oil over medium-high heat until it reaches 180°C (350°F), monitoring the temperature closely to maintain it.
Fry chicken
Carefully place three pieces of chicken into the hot oil. Allow them to fry undisturbed for 2 minutes to let the coating adhere properly. The oil temperature may drop to around 150°C (300°F) during this time; increase the heat if necessary.
Check doneness
Fry the chicken for an additional 8 minutes or until it is deep golden brown and the internal temperature at the thickest part reaches 75°C (167°F). If using wings, reduce the cooking time to 5 minutes.
Keep warm
Transfer the cooked chicken to the rack and place it in the preheated oven to keep it warm while you fry the remaining chicken.
Serve chicken
Serve the fried chicken immediately, garnished with coriander and the optional garlic-chilli mixture if desired.
Prepare garnish
In a small skillet, heat 3 tablespoons of oil over medium heat. Add minced garlic and red chilli, cooking until the garlic starts to turn light golden. Then, add the minced green onion and continue cooking until the garlic is golden brown. Drain the mixture on paper towels, sprinkle with a pinch of salt, and allow it to cool before sprinkling it over the chicken.
Notes
1. Chicken
For authentic Malaysian fried chicken, use bone-in thighs, drumsticks, and wings. It is better to cut the chicken into smaller pieces for even cooking. If using breast, cut it into two pieces through the bone. Smaller pieces cook more reliably.
2. Galangal
Galangal resembles ginger but has a more citrusy flavor. It is challenging to cut, so peel it carefully and find it at Asian stores or some larger grocery stores. If unavailable, substitute with the same amount of ginger and the zest of one lime or lemon.
3. Lemongrass
When preparing lemongrass, retain only the tender white part at the bottom and discard the tough top ends. If you cannot find fresh lemongrass, you can use lemongrass paste.
4. Eshalots
Eshalots, known as French onions or shallots in the US, are small and have a sweet flavor. Use two smaller ones for this recipe, totaling around 2/3 cup when chopped.
5. Chilli powder
Use pure chilli powder rather than blends. If in the US, cayenne pepper can serve as a substitute with a similar spice level.
6. Marinating
Using a ziplock bag helps keep the marinade well-coated on the chicken, but a bowl will also work.
7. Keeping chicken warm
The oven temperature prevents further cooking and keeps the chicken warm and crispy until serving.
8. Frying vessel
A heavy cast iron pot is recommended for stability and heat retention. If using a wok, it will require less oil for frying. Avoid using an air fryer as the recipe is designed for deep frying.
9. Oil temperature
To check the oil temperature, you can use a thermometer or test with breading. Proper frying depends on maintaining the right temperature.
10. Cooking order
Cook thighs and drumsticks first, then wings, and last the breast if using. This order ensures that the dark meat stays juicy while the breast cooks faster.
11. Oil reuse
Cleaning oil can be done using cornflour to remove impurities, but note that due to the seasoning, it’s often best not to reuse oil from this recipe.
Cook techniques
Toasting Spices
Toast spices in a small skillet over medium heat for about 2 minutes until fragrant, then grind them using a blender or food processor.
Preparing Curry Paste
Blend all curry paste ingredients together until smooth after toasting the spices.
Marinating Chicken
Combine marinated chicken in a ziplock bag or bowl and refrigerate for 24 to 48 hours for optimal flavor.
Coating Chicken
Before cooking, add cornflour to the marinated chicken to create a thick coating that enhances crispiness.
Heating Oil
Heat oil in a heavy pot to 180°C/350°F and maintain this temperature for frying.
Frying Chicken
Carefully add chicken to the hot oil, without moving them initially for 2 minutes to allow the coating to adhere, and fry until golden brown.
Keeping Chicken Warm
Set cooked chicken on a rack and place in a warm oven to keep it crispy while cooking the remaining pieces.
Preparing Garnish
In a skillet, heat oil and sauté garlic and chili until golden, then add green onions, before draining on paper towels and seasoning with salt.
FAQ
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but be aware that they cook faster and may dry out more easily.
What if I can’t find galangal?
You can substitute galangal with the same amount of ginger plus lime or lemon zest for a similar flavor profile.
Is there a substitute for lemongrass?
If you do not have fresh lemongrass, you can use 1 tablespoon of lemongrass paste instead.
Can I reuse the frying oil?
While it’s generally best to avoid reusing oil from heavily seasoned dishes like Ayam Goreng, you may clean and use it for frying similar foods a few times.
Can I make this dish in an air fryer?
This recipe is not well-suited for air frying due to the wet batter; deep frying is recommended for best results.
How can I tell when the oil is hot enough for frying?
You can use a thermometer for accuracy, or test by dropping in a piece of the coating; it should sizzle immediately without burning quickly.
What should I do if the coating is not crispy?
Ensure you maintain the oil temperature and avoid overcrowding the pot while frying, as this can lower the oil temperature and prevent crispiness.
Conclusion
The Ayam Goreng recipe brings a delightful combination of spices and flavors that elevate fried chicken to a new level. With a marinade infused with aromatic ingredients and a crispy coating, this dish is perfect for any occasion. The use of toasted spices and coconut milk within the marinade not only enhances the chicken’s taste but also offers a unique culinary experience. Once prepared, this chicken can be enjoyed on its own or paired with your favorite sides for a scrumptious meal.
Chicken Satay
A classic Southeast Asian dish featuring marinated chicken skewers grilled to perfection, often served with a flavorful peanut dipping sauce.
Spicy Coconut Rice
A fragrant rice dish cooked with coconut milk and spices, providing a creamy and aromatic base that complements fried chicken beautifully.
Green Mango Salad
A refreshing salad made with julienned green mangoes, carrots, and herbs, tossed in a tangy dressing to provide a crunchy contrast to the richness of fried chicken.
Rendang Beef
A rich and deep-flavored Indonesian beef stew cooked slowly with aromatic spices and coconut milk until tender and flavorful, often served with rice.
Curry Laksa
A spiced noodle soup featuring a fragrant coconut curry broth, rice noodles, and your choice of protein, ideal for pairing with Ayam Goreng.
Vegetable Stir-Fry
A colorful mix of vegetables stir-fried with soy sauce and spices, providing a healthy and vibrant side dish to balance the meal.
Pineapple Fried Rice
Fried rice enhanced with pineapple, peas, and cashews, offering sweet and savory flavors that work wonderfully alongside spicy chicken.
