Everyday Kitchen

Indonesian/Malaysian · Dinner

Ayam Goreng

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Ayam Goreng is a Indonesian/Malaysian dish. Dry the cooked chicken carefully before frying to reduce splashing.

Prep
20 min
Cook
45 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ayam Goreng. The photograph shows ayam goreng Kalasan with salad and sambal; this draft uses a simpler spice mixture.
The photograph shows ayam goreng Kalasan with salad and sambal; this draft uses a simpler spice mixture. Representative photograph of Ayam Goreng. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Simmer

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Simmer · About 30 min

  1. Combine 1000 g chicken drumsticks, 500 ml water, 20 g garlic, crushed, 20 g ginger, sliced, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp salt; cook covered 25–30 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Dry · About 7 min

  1. Drain chicken and pat thoroughly dry. Heat 800 ml neutral oil to 175°C / 350°F in a deep pan less than half full.

    Check: The food must be hot through at 175°C / 350°F.

Fry · About 5 min

  1. Fry chicken in batches for 4–5 minutes until golden and crisp. Drain on a rack.

    Check: Look for this result: golden and crisp.

Tips

  • Dry the cooked chicken carefully before frying to reduce splashing.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use bone-in thighs and check beside the bone.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Ayam Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Ayam Goreng?

Dry the cooked chicken carefully before frying to reduce splashing.

What can I substitute in Ayam Goreng?

Use bone-in thighs and check beside the bone.

Can I prepare Ayam Goreng ahead?

Prepare the measured ingredients for Ayam Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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