Indonesian Fried Chicken (Ayam Goreng)

Ayam Goreng, literally translated to “chicken fried” in Indonesian, is completely different than the breaded American version. A marinade of aromatic garlic, turmeric, and lemongrass infuse this dish with fresh tropical flavor, and just a few sizzling minutes in hot oil (traditionally coconut oil) keeps the chicken juicy, finished with a perfect crisp on the outside. However, Indonesian fried chicken is a favorite dish for most people throughout Indonesia, it is like important side dish recipe that should be known by every Indonesian.

Ingredient

• 6 chicken pieces
• 7 cloves garlic, peel and slice
• 1 cm fresh turmeric root
• 1 stalk lemongrass, take the white part only and bruise
• Salt to taste
• Enough water to submerge the chicken
• Oil for frying

Method

Rinse chicken under cold running water and trim excess fat. Using a mortar and pestle, grind garlic and turmeric into a paste.

In a pot, combine the chicken and spice paste, pour in the water just enough to immerse the chicken, add lemongrass and season with salt.
Heat the pot over medium heats, lid on and bring the chicken into boil. Pour enough oil into a large deep frying pan to cover base, heat over medium-high heat.

Using a tongs, carefully add a few pieces of chicken into hot oil, fry the chicken in batches, turns once during the frying time. They are done when they are brown. Remove from the hot oil and transfer in plate lined with paper towel to catch the excess oil.

Serve the fried chicken as side dish.