Entree: Indonesia – Sundanese West Java – Ayam Goreng (Crispy spiced Indonesian fried chicken typical of Sundanese West Java)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 6 shallots (bawang merah), roughly chopped — about 3 oz (85 g)
- 4 cloves garlic, peeled — about 0.5 oz (15 g)
- 2 inches (5 cm) fresh turmeric root or 1 1/2 tsp (4 g) ground turmeric
- 1 inch (2.5 cm) fresh galangal or ginger, peeled and sliced — about 0.5 oz (15 g)
- 1 1/2 tsp (3 g) coriander seeds, toasted
- 1 tsp (2 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 2 tbsp (30 ml) kecap manis (optional, for slight sweetness and color)
- 1 tsp (5 ml) tamarind paste dissolved in 2 tbsp (30 ml) water (optional)
- 2 cups (480 ml) water for braising
- 1/4 cup (35 g) tapioca starch or cornstarch for light coating
- 3 cups (720 ml) neutral oil for deep frying (vegetable or peanut oil)
- Lime wedges for serving
- Fresh cilantro or sliced scallions for garnish, optional

Instructions

1. In a blender or mortar and pestle, combine shallots, garlic, turmeric (fresh or ground), galangal or ginger, toasted coriander seeds, salt, and palm sugar to form a smooth spice paste; add a little water if needed.
2. Rub the spice paste all over the chicken pieces and place them in a pot; add 2 cups (480 ml) water and kecap manis and tamarind mixture if using.
3. Cover and simmer gently over low heat for 25–30 minutes until the chicken is cooked through and flavorful; remove chicken and let drain and cool slightly.
4. Pat the braised chicken pieces dry with paper towels, then toss lightly in tapioca starch to coat evenly.
5. Heat oil in a deep pan to 350°F (175°C). Fry the coated chicken in batches until golden brown and crisp, about 5–7 minutes per batch; drain on paper towels.
6. Serve hot with lime wedges and garnish with cilantro or scallions if desired.