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Indonesian/Malaysian · Dinner

Ayam Goreng

Non-vegEasy

Diet: Non-veg · High-protein

Ayam Goreng is a Indonesian/Malaysian dish. Dry the cooked chicken carefully before frying to reduce splashing.

Prep
20 min
Cook
45 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ayam Goreng. The photograph shows ayam goreng Kalasan with salad and sambal; this recipe uses a simpler spice mixture.
The photograph shows ayam goreng Kalasan with salad and sambal; this recipe uses a simpler spice mixture. Representative photograph of Ayam Goreng. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Simmer

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer · About 30 min

  1. Combine 1000 g chicken drumsticks, 500 ml water, 20 g garlic, crushed, 20 g ginger, sliced, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp salt; cook covered 25–30 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Dry · About 7 min

  1. Drain chicken and pat thoroughly dry. Heat 800 ml neutral oil to 175°C / 350°F in a deep pan less than half full.

    Check: The food must be hot through at 175°C / 350°F.

Fry · About 5 min

  1. Fry chicken in batches for 4–5 minutes until golden and crisp. Drain on a rack.

    Check: Look for this result: golden and crisp.

Tips

  • Dry the cooked chicken carefully before frying to reduce splashing.
  • Judge Ayam Goreng by the texture and doneness signs in its steps. Your pan and heat affect how long Ayam Goreng takes to cook.

Substitutions

  • For Ayam Goreng, thighs can retain their bones. Check doneness next to each bone.

Storage

  • Get perishable Ayam Goreng into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ayam Goreng within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Ayam Goreng to 74°C / 165°F, stirring or turning it for even heating. When Ayam Goreng is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Ayam Goreng includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Ayam Goreng becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Ayam Goreng one day ahead. For Ayam Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ayam Goreng on the day of serving.

FAQ

What matters most when making Ayam Goreng?

Dry the cooked chicken carefully before frying to reduce splashing.

What can I substitute in Ayam Goreng?

For Ayam Goreng, thighs can retain their bones. Check doneness next to each bone.

Can I prepare Ayam Goreng ahead?

Prepare the measured ingredients for Ayam Goreng one day ahead. For Ayam Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ayam Goreng on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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