Name: Spicy Kalasan-Style Ayam Goreng
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Asian cuisine
Ingredients: 1 kg chicken (cut into 8 serving pieces); 500 ml water (for boiling); 1 tbsp salt (for boiling and seasoning); 2 pcs bay leaves (for boiling); 1 tbsp lemongrass (bruised, for boiling); 8 pcs garlic (cloves); 5 pcs shallots (medium); 4 pcs candlenuts (or macadamia nuts); 2 tbsp ginger (grated or minced); 1 tsp turmeric (grated or powdered); 1 tsp coriander powder; 5 pcs bird's eye chilies (adjust to taste, deseeded if preferred less spicy); 2 tbsp palm sugar (shaved or finely chopped); 1 tbsp tamarind paste (mixed with 2 tbsp warm water, strained); 100 ml coconut milk (or water); ml cooking oil (for deep frying)

A beautifully plated serving of Indonesian Ayam Goreng, which is golden-brown and crispy fried chicken, presented on a vibrantly patterned batik cloth. The succulent pieces are arranged attractively, suggesting a rich, flavorful dish, perfect for a traditional Indonesian feast.

Classic DishAyam Goreng

Embark on a culinary journey to Indonesia with this vibrant Spicy Kalasan-Style Ayam Goreng, a dish that echoes the rich heritage of Central Java. The name 'Ayam Goreng' simply means fried chicken, but this Kalasan variation elevates it to an art form. Originating from the Kalasan region, this recipe is a testament to the subtle complexities of Indonesian cuisine, balancing sweet, savory, and spicy notes with aromatic spices. Legend has it that this dish was a favorite of royalty, and cooking it involves a unique pre-boiling process in a spiced liquid, infusing the chicken with a deep flavor before it's fried to a perfect golden crispiness. The marinade, featuring the earthy sweetness of palm sugar (gula jawa), the tangy zest of tamarind, and the fiery kick of bird's eye chilies (cabe rawit), balanced by the mellow richness of garlic and candlenuts (kemiri), creates an unforgettable taste experience. "Ayam Goreng Kalasan" is more than just a meal; it's a cultural icon, a celebration of Indonesian flavors, and a dish that will transport your senses straight to the heart of the archipelago. Perfect for a special occasion or a comforting family meal, this recipe will guide you through creating an authentic taste of Indonesia in your own kitchen. Discover the magic of Indonesian fried chicken today!

Preparation time: 25 min
Cooking time: 25 min
Total time: 50 min
Servings: 8

Instructions

Prepare the Chicken

1In a large pot, combine the chicken pieces, water, 1 tbsp salt, bay leaves, and bruised lemongrass. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is partially cooked and tender.
2Drain the chicken, discarding the boiling liquid, bay leaves, and lemongrass. Reserve the chicken.

Make the Spice Paste

1In a food processor or using a mortar and pestle, combine all the ingredients for the spice paste: garlic, shallots, candlenuts, ginger, turmeric, coriander powder, and bird's eye chilies. Process or pound until a smooth paste forms.

Marinate and Fry

1In a bowl, mix the spice paste with palm sugar, tamarind liquid, and coconut milk (or water). Add the partially cooked chicken pieces and toss well to coat evenly. Let it marinate for at least 15 minutes, or longer in the refrigerator for deeper flavor.
2Heat a generous amount of cooking oil in a wok or deep skillet over medium-high heat until shimmering. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry in batches if necessary.
3Fry the chicken for about 5-7 minutes per side, or until golden brown and crispy. The marinade will caramelize and create a flavorful crust.
4Remove the fried chicken from the oil and drain on a wire rack or paper towels.

Instructions

Prepare the Chicken

1In a large pot, combine the chicken pieces, water, 1 tbsp salt, bay leaves, and bruised lemongrass. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is partially cooked and tender.
2Drain the chicken, discarding the boiling liquid, bay leaves, and lemongrass. Reserve the chicken.

Make the Spice Paste

1In a food processor or using a mortar and pestle, combine all the ingredients for the spice paste: garlic, shallots, candlenuts, ginger, turmeric, coriander powder, and bird's eye chilies. Process or pound until a smooth paste forms.

Marinate and Fry

1In a bowl, mix the spice paste with palm sugar, tamarind liquid, and coconut milk (or water). Add the partially cooked chicken pieces and toss well to coat evenly. Let it marinate for at least 15 minutes, or longer in the refrigerator for deeper flavor.
2Heat a generous amount of cooking oil in a wok or deep skillet over medium-high heat until shimmering. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry in batches if necessary.
3Fry the chicken for about 5-7 minutes per side, or until golden brown and crispy. The marinade will caramelize and create a flavorful crust.
4Remove the fried chicken from the oil and drain on a wire rack or paper towels.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 28 g
Carbs: 15 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	28 g
Carbs	15 g

Tips

For authentic flavor, use gula jawa (Indonesian palm sugar). If unavailable, substitute with dark brown sugar.
Ensure the oil is hot enough before frying to achieve a crispy exterior and prevent the chicken from absorbing too much oil.
Serve hot with steamed rice, sambal, and fresh cucumber slices for a complete Indonesian meal.

Spicy Kalasan-Style Ayam Goreng

Instructions

Nutrition Information

Tips

Variations of Ayam Goreng

Air-Fried Turmeric Ayam Goreng

Crispy Lemongrass Ayam Goreng