Ayam Goreng
Ayam Goreng is a popular Indonesian fried chicken dish that's crispy on the outside and juicy on the inside. This easy recipe uses aromatic spices and a simple frying method to create a delightful meal that your family will love.
Prep
15 minutes
Cook
30 minutes
Level
Easy
Serves
4
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Instructions
- 1
In a large bowl, combine the coconut milk, minced garlic, minced shallots, salt, ground coriander, ground turmeric, ground ginger, and black pepper to create a marinade.
- 2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- 3
Heat vegetable oil in a large frying pan over medium-high heat until hot. To test if the oil is ready, drop a small piece of chicken into the oil; it should sizzle immediately.
- 4
Carefully add the marinated chicken pieces to the hot oil, frying in batches if necessary. Fry for about 10-12 minutes per side, until the chicken is golden brown and cooked through.
- 5
Once cooked, transfer the chicken pieces to a paper towel-lined plate to drain excess oil. Season with additional salt and pepper to taste before serving.
Tips
For extra flavor, marinate the chicken overnight.
Make sure the oil is hot enough before adding the chicken to get that perfect crispiness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place in an oven at 350°F (175°C) until heated through for best results.
Substitutions
- Coconut milk can be replaced with buttermilk for a different flavor profile.
What to Serve With
- Steamed rice
- Sauteed vegetables
- Sambal for a spicy kick
Common Mistakes
- Not marinating long enough can lead to bland chicken; aim for at least 2 hours.
- Frying at too low a temperature can make the chicken greasy.
Recipe FAQ
Can I use any part of the chicken for this recipe?
Yes, you can use any part of the chicken, such as thighs, drumsticks, or wings, according to your preference.
Can I bake this chicken instead of frying?
While the traditional method is frying for crispy results, you can bake it at 375°F (190°C) until cooked through for a healthier option.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Ayam Goreng?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Nasi Goreng
Indonesian fried rice with kecap manis, garlic, shallots, egg, chile, and cucumber.
Beef Rendang
Slow-simmered beef cooked in coconut milk, lemongrass, spices, and aromatics until tender and richly coated.