What is ayam goreng? Ayam goreng is a fried chicken dish that originated in Malaysia and Indonesia. Unlike other fried chicken recipes, ayam goreng is not only marinated, it is pre-cooked in a broth richly flavored with an aromatic paste to which is added white pepper, salam leaves Indonesian bay and lemongrass. The paste is made with fresh ingredients such as shallots, garlic, galangal, turmeric, coriander seeds, sugar and tamarind paste. By cooking with these ingredients, the skin of the chicken takes on a beautiful yellow tint. This step is called ungkep. The double cooking in broth then in frying gives a crunchiness and a particular softness to the flesh of the chicken, which explains the success of ayam goreng. Ayam goreng is usually served with a chili paste called sambal. It can be sambal terasi, sambal kecap or sambal oelek. Fried chicken can also be served with rice, fried tempeh or tofu. Season with the juice of a lime. What is the origin of ayam goreng? Ayam goreng literally means “fried chicken” in Malay and Indonesian. It is said to have appeared in the mid-20th century before gaining popularity and becoming one of the icons of Indonesian street food. Popular with young people, ayam goreng is considered fast food, and street cooks today are inspired by the frying methods of American manufacturers like the famous KFC restaurant chain. How to make ayam goreng Ayam goreng is prepared by starting with the making of the paste. To do this, we combine different fresh and dry ingredients, such as shallots, garlic, galangal, turmeric, coriander seeds, tamarind paste and palm sugar. By working with a mixer or mortar and pestle, we obtain a colorful and very aromatic paste. The chicken pieces which can be those of a whole chicken or selected pieces such as drumsticks or wings are then placed in a saucepan with the spice paste, water, salt, bay leaves, white pepper and lemongrass. The chicken is cooked for about twenty minutes then carefully drained. It is then fried in oil at 350 F 170°C until the skin turns a golden color. Ayam goreng is served hot and spiced up with sambal and lime. What are the variants? Ayam goreng is an umbrella term for fried chicken but there are many variations. The most popular version is ayam goreng lengkuas which is made with galangal. Other versions include Padang’s ayam goreng, the Sundanese version, spelled hayam goreng, and also the Jakarta and Java versions. The most special version is ayam goreng penyet, meaning “pressed” in Javanese. Indeed, here the chicken is crushed and mixed with a sambal. Depending on the version, the chicken can be cut and fried, or directly fried whole. It can also be spatchcocked. That is, opened out so that the cooking surface is flat and the temperature of the oil diffuses quickly and more evenly than with a whole chicken. While the frying oil is usually coconut or palm oil, other oils can be used. However, it is necessary to use an oil intended for this purpose. The frying method differs from version to version. Ayam goreng can be marinated raw and then fried directly, battered, or simply floured. Chicken can also be pre-cooked in broth and fried, or floured and fried. The broth can be reused for other dishes. The Javanese version, for example, features coarsely crumbled breadcrumbs, which gives it a very crispy coating. The variety of spices or fresh ingredients contained in the cooking broth and / or the marinade is also variable and may, for example, contain bancoulier nuts. Instead of cooking broth, the chicken can also be pre-cooked in coconut milk with spices. Similar versions of ayam goreng are known all over the world and especially in the United States where fried chicken is a real institution. In China, the chicken often benefits from several cooking times and not necessarily in the same order, the pieces of chicken can, for example, be fried and then cooked in a sauce. Ayam goreng is an Indonesian and Malaysian dish of fried chicken that's first marinated with fragrant and aromatic herbs and spices. Prep Time45 minutes Cook Time1 hour Total Time1 hour 45 minutes Course Main Course, SnackCuisine dairy free, gluten free, Indonesian, Southeast Asian Servings 6 people 1 chicken , cut into pieces3 shallots , peeled3 cloves garlic , peeled2½ inch piece of galangal1¼ inch piece of fresh turmeric1 tablespoon coriander seeds1 teaspoon tamarind paste2 tablespoons palm sugar1 teaspoon salt½ teaspoon white pepper1 cup water2 salam leaves Indonesian bay1 stalk lemongrassNeutral vegetable oil , for fryingEquipmentMortar and pestleKitchen thermometer In a mortar or in the jug of a blender, place the shallots, garlic, galangal, fresh turmeric, coriander seeds and pound well to form a the chicken pieces in a pot, then add the water, spice paste, salt, bay leaves, pepper and lemongrass. Cover and cook over medium heat for 10 the chicken over, and cook for another 10 from the heat and a deep pan, heat a generous amount of oil and bring it to a temperature of 340 F 170°C.Fry the chicken until golden with lime or kaffir lime slices, white rice and sambal. Sources Wikipedia FR – Ayam Goreng Wikipedia EN – Ayam Goreng Dumplings and More Esther and Morgan are the two foodies behind Renards Gourmets. They are based in Paris where they develop four-handed recipes and culinary photos.