Main Dishes

Ayam Goreng Fried Chicken

A global fried chicken showdown. Joshua Weissman finds out who does it best.

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Prep:
15 minutes
Cook:
5 minutes
Serves:
4
people
Ayam Goreng Fried Chicken
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Ingredients

Marinade:

  • 1 pound (450g) chicken wings, mix
  • 1 stalk lemongrass, rough chopped
  • 2 garlic cloves, rough chopped
  • ½ inch knob ginger, grated
  • ½ inch knob galangal, grated
  • 1 tsp (4g) brown sugar
  • ½ tsp (2g) turmeric powder
  • 1 tsp (4g) curry powder
  • ¼ tsp (1g) Kashmiri chili powder
  • 1 tsp (4g) cumin seed, toasted
  • ½ tsp (2g) fennel seed, toasted
  • 1 tsp (4g) coriander seeds, toasted
  • 2 tsp (8g) kosher salt
  • 1 shallot, rough chopped
  • ⅓ cup (80ml) coconut milk
  • Water to adjust consistency

‍Dredge:

  • 2 cups (240g) cornstarch
  • 3 quarts (2.8L) vegetable oil
  • Salt to taste

Directions

  1. In a small pan over medium heat toast cumin, fennel, and coriander seeds for 1-2 minutes or until fragrant. 
  2. In a blender combine lemongrass, garlic, ginger, galangal, brown sugar, turmeric, curry, Kashmir chili, cumin, fennel, coriander, salt, shallot, coconut milk, and a light splash of water to thin consistency. Blend on high until smooth.  
  3. To a large mixing bowl add your chicken and marinade, and mix until fully combined. Cover and refrigerate overnight. 
  4. Once marinade is complete, add cornstarch to a separate large mixing bowl.  Remove your wings from the marinade and press them into the cornstarch, ensuring they are fully and evenly coated.
  5. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown.  Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.

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