Ayam Goreng Recipe

A Beloved Indonesian and Malaysian Fried Chicken
This authentic ayam goreng recipe features a unique technique of marinating the chicken in a flavorful spice paste and then deep-frying it to perfection. Originating from Indonesia and Malaysia, this dish is ideal for a family meal or a festive gathering. Ready in about 45 minutes, it offers an incredibly crispy exterior and a juicy, flavorful interior.

Ingredients

• 1 pound chicken drumsticks or thighs
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 stalk lemongrass, bruised and knotted
• Vegetable oil for frying

Directions

1. Marinate the chicken. In a large bowl, combine the ground coriander, turmeric, cumin, salt, black pepper, minced garlic, and grated ginger to form a paste. Rub the paste all over the chicken pieces. Add the bruised lemongrass stalk and let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
2. Fry the chicken. In a large pot or wok, heat enough vegetable oil to cover the chicken on medium-high heat. Carefully place the chicken pieces in the hot oil. Critical Step: Do not overcrowd the pot. Fry in batches if necessary to ensure even cooking and a crispy skin.
3. Cook until golden. Fry the chicken for 10-15 minutes, turning occasionally, until it is golden brown and the juices run clear. Remove the chicken from the oil and drain on a wire rack or a plate lined with paper towels.
4. Final Step. Serve the ayam goreng hot with a side of rice and sambal, garnished with fried curry leaves or lime wedges.