RCI-MT.004.0031.002
Ayam Goreng Kuning
This is a recipe for , the traditional fried chicken dish popular in Indonesia. As with most Indonesian poultry recipes, free-range chicken gives the best results. Cut the chicken as you would normally cut chicken for frying.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- galanga1 unit
- 1 unit
- 1 unit
- 1 unit
- fried shallot for garnish1 unit
- cooking Oil1 unitfor deep frying
Method
1
Cut the chicken into bite-sized pieces or quarters depending on preference. Pat dry with paper towels to remove excess moisture.
2
Pound or blend together the turmeric, ginger, galangal, and garlic into a smooth paste, adding a little water if needed to facilitate grinding.
3
Rub the chicken pieces thoroughly with the spice paste, ensuring all surfaces are well coated. Let marinate for 10-15 minutes.
15 minutes
4
Heat cooking oil in a deep pan or wok to approximately 325-350°F (160-175°C), or until a small piece of chicken sizzles immediately when added.
5
Working in batches to avoid overcrowding, carefully add the marinated chicken pieces to the hot oil. Fry until golden brown on all sides.
20 minutes
6
Remove the fried chicken with a slotted spoon and drain on paper towels. Season with salt and pepper to taste while still warm.
7
Toast the desiccated coconut in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
3 minutes
8
Transfer the fried chicken to a serving platter and scatter the toasted desiccated coconut over the top. Garnish generously with fried shallots and serve hot.