Ayam Goreng Bumbu Kuning (Indonesian Turmeric Fried Chicken)
In short: Chicken simmered in a turmeric, galangal and lemongrass paste, then fried until the skin is deep golden and the meat is fragrant and tender. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Ayam goreng is the fried chicken of the Indonesian home table, and the yellow spice version is the one most families cook. The chicken is first simmered in a paste of turmeric, shallot, garlic, galangal and lemongrass, so the flavor goes all the way to the bone. Then it is fried until the skin is crisp and brown. It is served warm with rice, raw cucumber and a fiery sambal.
Instructions
- Blend the shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander, salt and sugar with a splash of the water into a smooth yellow paste.
- Put the chicken, paste, lemongrass, lime leaves, bay leaves and remaining water into a pot. Bring to a boil, then lower the heat, cover and simmer for 30 minutes.
- Uncover and cook for 10 to 15 minutes more, turning the chicken now and then, until almost all the liquid has been absorbed and the chicken is tender. It should reach 74°C (165°F).
- Lift the chicken out and let it drain and cool for 10 minutes, so it fries crisply. Keep the thick leftover paste in the pot.
- Heat the oil in a deep pan to 170°C (340°F). Fry the chicken in two batches for 5 to 6 minutes each, turning, until deep golden brown.
- Drain the chicken on a rack or paper towels. Serve hot with rice, cucumber and sambal, with the leftover paste spooned on the side.
Tips
- Dry the chicken well after simmering. Wet skin spits in the oil and will not crisp. For extra crunch, fry the leftover paste for a few seconds as crumbly bits and scatter them over the chicken.
- Pre-simmered chicken keeps for 2 days in the fridge, which makes weeknight frying quick. Fry it straight from the fridge, but dry it first.
Questions and answers
Can I bake this chicken instead of frying it?
Yes. After simmering and drying, roast the pieces at 220°C (425°F) for 20 to 25 minutes, brushing with a little oil, until the skin is golden. It will be less crisp than fried.
Why simmer the chicken before frying?
Simmering cooks the meat through and carries the spice paste into it, so the frying only has to crisp the outside. It also keeps the chicken juicy instead of dry.
What do you serve with ayam goreng?
Steamed rice, raw cucumber and tomato slices, fried tempeh and a sambal. A simple vegetable such as stir-fried water spinach rounds out the plate.
How long does it take to make Ayam Goreng Bumbu Kuning (Indonesian Turmeric Fried Chicken)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Ayam Goreng Bumbu Kuning (Indonesian Turmeric Fried Chicken)?
About 350 kcal per serving, with 23 g of protein, 3 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 3 g |
| Fat | 26 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
