Best 2 Fried Chicken Ayam Goreng Indonesian Style Recipes

Indonesian Ayam Goreng, or fried chicken, is a classic dish that has become popular worldwide. Its unique blend of spices and herbs, combined with a crispy outer layer and tender, juicy meat, makes it a favorite among food enthusiasts. This article provides three different recipes for Ayam Goreng: a traditional recipe, a spicy version, and a healthier air-fryer option.

1. **Traditional Ayam Goreng:** This classic Ayam Goreng recipe uses a flavorful marinade made with aromatic spices like cumin, coriander, garlic, ginger, and turmeric. The chicken pieces are coated in this marinade and then fried until golden brown.

2. **Spicy Ayam Goreng:** For those who enjoy a kick of heat, this spicy Ayam Goreng recipe adds fiery chilies to the marinade. The result is a crispy, delicious fried chicken that packs a punch of flavor.

3. **Healthy Air Fryer Ayam Goreng:** This healthier version of Ayam Goreng is made using an air fryer, which reduces the amount of oil needed for frying. The chicken is still crispy on the outside and juicy on the inside, but with fewer calories and less fat.

No matter which recipe you choose, you'll be sure to enjoy this beloved Indonesian dish. Serve it with steamed rice, sambal sauce, and a side of fresh vegetables for a complete and satisfying meal.

Here are our top 2 tried and tested recipes!

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

Nasi Goreng Ayam (Indonesian Chicken Fried Rice) image

Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.

Provided by Kayla Stewart

Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

2 boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
1/4 teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
3 tablespoons coconut oil or sunflower oil
2 shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1 (3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2 garlic cloves, peeled and thinly sliced
1 cup green beans, chopped
2 scallions, chopped into large chunks
1/4 teaspoon ground turmeric
3 1/2 ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
2 tablespoons store-bought or homemade kecap manis (see Note for recipe)
2 teaspoons light soy sauce
1 1/2 teaspoons fish sauce
2 large eggs, or duck eggs
1 tablespoon store-bought or homemade crisp fried shallots
1/2 long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving

Steps:

In a medium bowl, season the chicken pieces with the salt and white pepper.
In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE

Fried Chicken (Ayam Goreng) - Indonesian Style image

I love my chicken and I especially love the different ways the Indonesians cook it. When I was over there last time I asked for the recipe. Bear in mind they get the spices from the market and use a mortar & pestle to crush them, but I just use store bought and crushed! - I cook the chicken in a frypan with olive oil to seal the seasoned chicken and then pop it in the oven for about 20 - 30 minutes (depending on the thickness) to cook it through. However the quicker option would be to deep fry it (if you can afford the calories!!!). Chicken done this way is great served with Nasi Goreng (Indonesian Fried Rice). I hope you enjoy.

Provided by ozzygirl

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -8 chicken pieces
1 cup tamarind juice
2 tablespoons clear soya sauce
1/4 teaspoon chili powder
2 teaspoons ground ginger
2 teaspoons ground coriander
2 garlic cloves, crushed
1/4 teaspoon turmeric

Steps:

Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
Strain the chicken, so that the marinade drips away from it.
Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.

Nutrition Facts : Calories 14.4, Fat 0.3, Sodium 505.3, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 1.3

Tips:

To achieve crispy and juicy fried chicken, marinate it in a mixture of soy sauce, garlic, ginger, and turmeric for at least 30 minutes.
Use a combination of vegetable oil and butter for frying to add flavor and prevent the chicken from sticking to the pan.
Maintain the oil temperature between 325°F (165°C) and 350°F (175°C) to ensure even cooking and prevent burning.
Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken.
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is cooked thoroughly.
Drain the fried chicken on paper towels to remove excess oil and achieve a crispy texture.
Season the chicken with salt and pepper after frying to enhance its flavor.
Serve the fried chicken immediately with your favorite dipping sauce, such as kecap manis (sweet soy sauce), sambal (chili sauce), or mayonnaise.

Conclusion:

Ayam goreng, or Indonesian fried chicken, is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy exterior, juicy interior, and aromatic spices, it is a beloved dish in Indonesia and has gained popularity worldwide. By following the tips and recipe provided, you can easily recreate this classic dish at home and enjoy its authentic flavors. Remember to marinate the chicken, use a combination of oils for frying, maintain the proper oil temperature, and fry the chicken in batches to achieve the perfect crispy and flavorful ayam goreng. Experiment with different dipping sauces to complement the fried chicken and elevate your dining experience. Whether you are a seasoned cook or a beginner, give ayam goreng a try and let the flavors transport you to the vibrant culinary scene of Indonesia.