Ayam goreng kuning - indonesian yellow fried chicken

Main Dish
4 servings
15 min
35 min
Very Easy


4 servings
- 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


Step 1

Grind all the ground spices into a paste. Rub and marinate chicken pieces with the spice paste for about 1-2 hours.

Step 2

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.

Step 3

Cover the pot with the lid, turn the heat to low and continue cooking until all the water has evaporated .

Step 4

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.

Step 5

Remove from the wok and pat dry them with a kitchen towel or paper towel to absorb the oil excess.

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