How to make it
5 steps. Take it one step at a time.
Place the garlic, shallots, ginger, turmeric, and coriander
Place the garlic, shallots, ginger, turmeric, and coriander in a blender or mortar and pestle. Process into a smooth paste with a splash of water if needed.
Combine the chicken, spice paste, lemongrass, bay leaves, salt, and water
In a large pot, combine the chicken, spice paste, lemongrass, bay leaves, salt, and water. Bring to a boil.
Reduce the heat to medium-low and simmer the chicken
Reduce the heat to medium-low and simmer the chicken until it is tender and the liquid has reduced and thickened into a concentrated sauce (about 20-30 minutes).
30 minRemove the chicken pieces from the pot
Remove the chicken pieces from the pot and drain. Let them cool slightly and pat dry to ensure maximum crispiness.
Heat the cooking oil
Heat the cooking oil in a wok or deep fryer to 175°C (350°F). Fry the chicken pieces in batches until they are golden brown and crispy (about 3-5 minutes per batch).
5 min
A little kitchen wisdom
The key to authentic Ayam Goreng is the 'ungkep' method—simmering the chicken in spices until the liquid is absorbed. This ensures the flavor penetrates deep into the bone. Serve with sambal and steamed rice.
