Ayam Goreng is a popular fried chicken dish in Indonesia, made by marinating chicken pieces in a blend of traditional Indonesian spices and herbs, such as lemongrass, galangal, turmeric and coriander for several hours. The marinated chicken is then deep-fried until it is crispy and golden brown.
Ayam Goreng is often served with steamed rice and a side dish, such as sambal, a spicy chili sauce or acar, a pickled vegetable salad. The dish is also commonly eaten with fried tempeh and tofu.
Ayam Goreng is a staple Indonesian dish that can be found in many local restaurants and street food stalls throughout the country. It is often served during special occasions, such as weddings and religious festivals, and is a popular dish for both family gatherings and casual meals.
Origin & Cultural Significance
The origins of Ayam Goreng can be traced back to the various ethnic groups that make up Indonesian society, including the Javanese, Balinese, and Sumatran people. Each region has its own unique way of preparing Ayam, with variations in seasoning, cooking methods, and ingredients.
However, the dish typically involves marinating chicken in a flavorful blend of spices and herbs, then grilling or frying it until tender and juicy. ‘Ayam’ means chicken in Indonesian, while ‘Goreng’ means fried.
Ayam is a beloved dish in Indonesian cuisine that has been passed down through generations. It is a dish that is deeply rooted in Indonesian culture and is a significant part of many traditional Indonesian celebrations and feasts. It can be found in many restaurants and street food stalls throughout the country.
Ayam Goreng is a popular fried chicken dish in Indonesia, made by marinating chicken pieces in a blend of traditional Indonesian spices and herbs, such as lemongrass, galangal, turmeric and coriander for several hours.
- Bone-in chicken thighs - 4
- Vegetable oil - 2 tbsp
- Onion, chopped - 1
- Garlic, minced - 4 cloves
- Ground coriander - 1 tsp
- Ground cumin - 1 tsp
- Turmeric - 1 tsp
- Paprika - 1 tsp
- Chili powder - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Coconut milk - 400ml
- Cinnamon - 1 stick
- Bay leaves - 2
- Tamarind paste - 2 tbsp
- Brown sugar - 2 tbsp
- Soy sauce - 2 tbsp
- Lime, juiced - 1
- Chopped fresh cilantro, for garnish
- Take a large skillet and heat the oil over a medium-high flame. Add the chicken and cook until browned on both sides, about 5 minutes per side. Take out the chicken from the skillet and keep it aside.
- Take the same skillet again, and throw in the onion and garlic. Cook until the onion is translucent. This should take you about 5 minutes.
- Add the coriander, cumin, turmeric, paprika, chili powder, salt, and black pepper to the skillet and stir well.
- Pour in the coconut milk and add the cinnamon stick and bay leaves. Mix all the ingredients well.
- It’s time to transfer the chicken to the skillet and pour the sauce over it. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Cook for 45 minutes, stirring occasionally.
- In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, and lime juice. Add the mixture to the skillet and stir to combine. Cook for an additional 10 minutes.
- Serve the Ayam dish with steamed rice and garnish with chopped cilantro.
Amount Per Serving: Calories: 595Total Fat: 46gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 166mgSodium: 1291mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 34g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.