Ayam goreng is Indonesian fried chicken, commonly seasoned with garlic, coriander, turmeric, and other aromatics before frying; recipes vary by region and household. This version uses olive oil for frying and a brief spiced marinade, giving the chicken a crisp, golden exterior and fragrant, savory flavor. Serve it hot with rice and fresh sambal or another chili sauce.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs and drumsticks, about 4 to 6 pieces
- 4 garlic cloves (about 20 g), finely grated or crushed
- 1 tablespoon (15 ml) freshly squeezed lime juice
- 1 teaspoon (5 g) fine salt
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) ground turmeric
- ½ teaspoon (1 g) ground white or black pepper
- 1 teaspoon (5 g) grated fresh ginger
- 1 cup (240 ml) water
- 3 to 4 cups (710 to 950 ml) olive oil, or enough for 1½ inches (4 cm) in a heavy pot; use regular or light olive oil rather than costly extra-virgin
- 1 lime, cut into wedges, for serving
- 2 tablespoons (8 g) chopped cilantro, optional garnish
Instructions
- Season the chicken. Pat the chicken dry with paper towels. In a bowl, combine the garlic, lime juice, salt, coriander, turmeric, pepper, and ginger. Rub the mixture over the chicken, including under any loose skin. Cover and refrigerate for 1 hour. Keep raw chicken and its marinade separate from ready-to-eat foods.
- Simmer until nearly tender. Transfer the chicken and all the seasoning to a wide saucepan. Add 1 cup (240 ml) water and bring it to a gentle simmer over medium heat. Cover, reduce the heat to low, and cook for about 20 minutes, turning the pieces once. The chicken should be partly cooked and beginning to turn tender; it will finish frying. Do not rely on appearance alone to judge safety.
- Drain and dry. Lift the chicken onto a rack set over a tray and let it drain for 5 minutes. Blot the surfaces carefully with paper towels. Removing excess moisture helps reduce splattering and encourages crisping. Discard the simmering liquid and any raw-chicken residue; do not use it as a sauce unless it is brought to a full boil.
- Heat the oil. Pour olive oil into a heavy Dutch oven or deep, sturdy pot, keeping it no more than halfway full. Heat to 350°F (175°C), checking with a deep-fry thermometer. Set a wire rack over a baking sheet nearby. Never leave hot oil unattended, and keep water away from the pot.
- Fry in batches. Carefully lower in two or three chicken pieces, leaving space around them. Fry for about 5 to 7 minutes, turning once or twice, until deeply golden and crisp. Keep the oil near 325 to 350°F (163 to 175°C); adding too much chicken at once can cool the oil and make the coating greasy. Transfer the pieces to the rack and repeat with the remaining chicken.
- Check doneness and rest. Insert an instant-read thermometer into the thickest part of each piece without touching bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, return it to the oil and check again. Rest the chicken for 3 minutes before serving; allow the oil to cool fully before handling or disposing of it.
Tips
- Choose oil carefully. Regular or light olive oil works well for frying. Extra-virgin oil is more expensive and its pronounced flavor may not suit the dish; do not let any oil smoke.
- Dry the chicken thoroughly. Moisture on the surface makes hot oil splatter and can interfere with crisping. Lower pieces gently and keep the pot partially shielded with a splatter screen if available.
- Use a thermometer. Oil temperature helps prevent greasy or over-browned chicken, while a separate food thermometer confirms the safe internal temperature. Check each piece, since sizes and cooking rates differ.
- Adjust the aromatics if needed. Ground ginger can replace fresh ginger, using ¼ teaspoon (about 0.5 g). If ground coriander is unavailable, cumin gives a warmer, earthier flavor rather than the citrusy note of coriander.
Serving Suggestions
Serve ayam goreng immediately with steamed jasmine rice or another plain rice, lime wedges, and sambal on the side. Fresh cucumber and tomato, lightly dressed cabbage, or sautéed greens provide a crisp contrast to the fried chicken. For a more substantial meal, add fried tempeh or tofu and a simple vegetable soup. Keep sauces in separate bowls so the chicken stays crisp until serving.
Variations
For a more traditional Indonesian flavor, add 1 bruised stalk of lemongrass (about 15 g) and 2 kaffir lime leaves to the saucepan while the chicken simmers; remove them before frying. These ingredients may be available at Asian grocers. If kaffir lime leaves are hard to find, omit them rather than substituting ordinary lime zest, which gives a different aroma.
For extra heat, add ½ teaspoon (1 g) of chili flakes or a sliced red chili to the seasoning mixture. You can also use boneless thighs, but reduce the simmering time and fry time as needed, checking every piece with a thermometer for 165°F (74°C). Skinless pieces will not become as crisp or rich, but the seasoning still works.
Storage and Reheating
Do not leave cooked chicken at room temperature for more than 2 hours (or 1 hour when the surrounding temperature is above 90°F / 32°C). Refrigerate leftovers promptly in a covered, shallow container; they keep for 3 to 4 days. For longer storage, freeze in an airtight container for up to 3 months for best quality, then thaw in the refrigerator.
To reheat, place chicken on a rack over a baking sheet and warm in a 375°F (190°C) oven until hot throughout, usually 15 to 20 minutes from chilled, depending on piece size. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. An air fryer can also restore crispness; avoid the microwave if a crisp coating matters.
Frequently Asked Questions
Is ayam goreng always made with olive oil?
No. Ayam goreng means fried chicken, and preparations vary; cooks may use different oils and seasonings. Olive oil is the choice for this version, not a defining requirement of the Indonesian dish.
Why simmer the chicken before frying?
The simmer gently cooks the pieces and allows the aromatics to season them before the quick fry. Drying the chicken before it goes into the oil is important for browning and to limit splattering.
Can I skip the one-hour marinade?
You can cook it without waiting, but the garlic, lime, and spices will have less time to flavor the meat. If short on time, season it while the oil and equipment are prepared, but keep raw chicken refrigerated until cooking.
Can I use boneless chicken?
Yes. Boneless thighs are a convenient option, though they generally cook faster than bone-in pieces and may need less frying time. Use a thermometer to confirm every piece reaches 165°F (74°C).
Can I make ayam goreng ahead?
You can simmer and drain the chicken a few hours ahead, then refrigerate it promptly in a covered container. For safe handling, do not leave it at room temperature to cool for longer than 2 hours. Dry it again before frying, and cook to the safe internal temperature.
What if I do not have a deep-fry thermometer?
A thermometer is the most reliable way to manage frying oil. Without one, temperature is difficult to judge accurately, so use a thermometer if possible; never test hot oil with water or put wet utensils into it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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