Ayam goreng kuning - indonesian yellow fried chicken

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
1 whole chicken, cut into 4 or 6 pieces

2 pieces of lemongrass, take only the white part, and crush it.

2 salam leaves (Indonesian bay leaves)

1 cup of water

oil for deep frying

Grind to:

8 cloves garlic

5 candlenuts

1 teaspoon coriander seeds

2 inches (5 cm) long fresh turmeric (1/2 teaspoon turmeric powder), roasted and peeled

3 inches (7-8 cm) long galangal

2 inches (5 cm) long ginger

1 teaspoon white pepper


  • Grind all the ground spices into a paste. Rub and marinate chicken pieces with the spice paste for about 1-2 hours.
  • In a pot, at medium heat, add marinated chicken pieces along with the paste, salt, lemon grass, salam leaves and water; bring to a boil.
  • Cover the pot with the lid, turn the heat to low and continue cooking until all the water has evaporated .
  • Remove from stove and let it cool. At medium-high heat, add oil in to a wok. Deep fry the cooked chicken until golden yellow.
  • Remove from the wok and pat dry them with a kitchen towel or paper towel to absorb the oil excess.


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