Entree: Netherlands – Dutch Indonesian Rijsttafel – Ayam goreng (Indonesian fried chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 6 shallots, peeled (about 3 oz (85 g))
- 4 garlic cloves (about 0.5 oz (15 g))
- 2 tsp (4 g) toasted coriander seeds
- 2 tsp (10 g) ground turmeric or 2 in (5 cm) fresh turmeric, peeled and chopped
- 1 in (25 g) galangal or ginger, peeled and chopped
- 2 stalks lemongrass, white part only, smashed and chopped (about 2 oz (55 g))
- 6 kaffir lime leaves (or 2 bay leaves if unavailable)
- 1 tsp (6 g) salt
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) kecap manis (sweet soy sauce), optional
- 1 cup (240 ml) coconut water or water
- 4 cups (960 ml) neutral oil for deep-frying (vegetable or peanut oil)
- Lime wedges, for serving
- Fresh cilantro or sliced scallions, for garnish (optional)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 6 shallots, peeled (about 3 oz / 85 g)
- 4 garlic cloves (about 0.5 oz / 15 g)
- 2 tsp (4 g) toasted coriander seeds
- 2 tsp (10 g) ground turmeric or 2 in (5 cm) fresh turmeric, peeled and chopped
- 1 in (25 g) galangal or ginger, peeled and chopped
- 2 stalks lemongrass, white part only, smashed and chopped (about 2 oz / 55 g)
- 6 kaffir lime leaves (or 2 bay leaves if unavailable)
- 1 tsp (6 g) salt
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) kecap manis (sweet soy sauce), optional
- 1 cup (240 ml) coconut water or water
- 4 cups (960 ml) neutral oil for deep-frying (vegetable or peanut oil)
- Lime wedges, for serving
- Fresh cilantro or sliced scallions, for garnish (optional)

Instructions

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, coriander seeds, turmeric (fresh or ground), galangal (or ginger), and lemongrass; grind to a smooth paste, adding a splash of water if needed.
2. Marinate and simmer: rub the chicken pieces with the paste, salt, sugar, and kecap manis (if using). Place chicken in a large pot with the kaffir lime leaves and 1 cup (240 ml) coconut water or water. Bring to a simmer, cover, and cook gently for 20–30 minutes until the chicken is mostly cooked through and the liquid is reduced and aromatic.
3. Drain and dry: remove chicken pieces from the pot and let them cool slightly. Pat pieces dry with paper towels to remove excess moisture and any surface paste (this helps achieve a crisp crust).
4. Heat the oil: in a deep pot or Dutch oven, heat 3–4 cups (720–960 ml) neutral oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of bread—if it sizzles and browns slowly, the oil is ready.
5. Fry the chicken: fry chicken pieces in batches, being careful not to overcrowd, until deeply golden and crisp, about 6–8 minutes per batch depending on size. Transfer to a wire rack or paper towels to drain.
6. Finish and serve: arrange ayam goreng on a platter, garnish with cilantro or sliced scallions and lime wedges. Serve hot as part of a rijsttafel spread or with steamed rice and sambal on the side.