Ayam Goreng (Fried Chicken)

Ayam Goreng (Fried Chicken)


Serve 4 portion

  • 1.5 kg chicken (cut into 8 or 12)
  • 3 bay leaf
  • 2 stalk lemongrass (smashed and tie)
  • 3 kafir lime leaf
  • 1 block chicken Knorr
  • 500 ml water
  • 1 tablespoon salt (you can add more if you like saltines)
  • 1 teaspoon sugar
  • 1 teaspoon white/ black pepper
  • vegetable/ sunflower oil for frying
  • 3 cm galangal
  • 3 red onions/ 5 shallot
  • 1 cm turmeric
  • 2 cm ginger
  • 3 candlenut
  • 5 garlic
  • 1 tablespoon coriander seed/ powder


  • Clean the chicken that has been cut into 8 or 12 pieces
  • With a blender machine or you can also grinder to make the paste (galangal, red onion/ shallot, ginger, turmeric, garlic, candlenut, coriander seed) using a little oil
  • Heat 150ml of oil to saute paste until fragrant and change color to dark yellow (8-10 minutes), medium heat
  • Add the bay leaf, kafir lime leaf, and lemongrass stir fry until fragrant (next 5 minutes)
  • Add the chicken that has been washed clean and stir until the spices are evenly mixed
  • Add 500 ml of water and mix well
  • Add salt, sugar, chicken knorr and pepper, mix well
  • Bring to a boil, after simmering, reduce heat to medium heat and cook for 30-45 minutes.
  • After the chicken is cooked, heat the oil and fry the chicken until it looks crispy and serves (preferably in frying the chicken using full oil so that the chicken cooks faster, evenly, and crispy)


This is the main dish, it can be served with warm rice or french fries. This dish can be served anytime, for breakfast, lunch, or dinner.