How to Make Ayam Goreng (Traditional & Healthy Version)
Ayam Goreng, which translates to 'fried chicken' in Indonesian, is a beloved dish found at dining tables across Indonesia. This iconic meal is renowned for its aromatic spices and crispy texture, making it a staple for lunch and festive gatherings. What sets Ayam Goreng apart from ordinary fried chicken is its unique marination in a blend of indigenous herbs and spices, including lemongrass, galangal, and turmeric, giving it a fragrant and earthy flavor profile. Originating from various regions such as Java and Sumatra, Ayam Goreng showcases the diversity of Indonesian cuisine. Each household may have its own secret blend, but the essence remains the same: a golden, flavorful chicken that is both satisfying and deeply rooted in Indonesia’s culinary culture. This healthy version uses minimal oil and lean chicken parts, making it perfect for those who want to enjoy authentic taste without compromising on nutrition. Enjoy Ayam Goreng as a delicious lunch, served traditionally with steamed rice, fresh vegetables, and sambal, for a true taste of Indonesia.
Ingredients
- •2 pieces (about 400g) Chicken leg quarters (Ayam)
- •4 cloves Garlic cloves (Bawang putih)
- •4 Shallots (Bawang merah)
- •1 teaspoon Coriander seeds (Ketumbar)
- •1 teaspoon Turmeric powder (Kunyit)
- •1-inch piece, bruised Galangal (Lengkuas)
- •1, bruised Lemongrass stalk (Serai)
- •2 Bay leaves (Daun salam)
- •1 teaspoon Salt
- •1/2 teaspoon Black pepper
- •1 cup Water
- •2 tablespoons Coconut oil (or other vegetable oil)
Step-by-step instructions
Step 1 · Prepare the marinade by blending garlic
Prepare the marinade by blending garlic, shallots, coriander seeds, turmeric powder, salt, and black pepper into a smooth paste.
Step 2 · Rub the marinade thoroughly over the chicken leg quarters
Rub the marinade thoroughly over the chicken leg quarters. Let the chicken marinate for at least 10 minutes to absorb the flavors.
Step 3 · In a non-stick pan
In a non-stick pan, heat 2 tablespoons of coconut oil over medium heat. Add the bruised galangal, lemongrass, and bay leaves.
Step 4 · Add the marinated chicken to the pan
Add the marinated chicken to the pan. Sear each side for 2-3 minutes until lightly golden.
Step 5 · Pour in 1 cup of water
Pour in 1 cup of water. Cover and simmer on low heat for 10-12 minutes until the chicken is cooked through and the liquid has mostly evaporated.
Step 6 · Increase the heat to medium-high and cook uncovered
Increase the heat to medium-high and cook uncovered, allowing the chicken to crisp up and the remaining liquid to evaporate.
Step 7 · Remove chicken and drain excess oil on paper towels
Remove chicken and drain excess oil on paper towels. Serve hot with steamed rice and fresh vegetables.
Why this recipe is healthy
This healthier Ayam Goreng recipe is pan-fried using only a small amount of coconut oil, reducing unnecessary fat and calories compared to deep-fried versions. The use of fresh herbs and spices introduces flavor without relying on processed ingredients or excessive salt. By choosing lean chicken parts and controlling portion sizes, this dish supports weight management and heart health while delivering authentic Indonesian taste.
A note on tradition
Ayam Goreng holds a special place in Indonesian cuisine, often gracing lunch tables during family gatherings and festive occasions. While every region—from Java to Sumatra—boasts its own variant, the core flavors remain consistent, reflecting Indonesia’s rich spice heritage. It is commonly enjoyed as part of a larger meal set, accompanied by rice, vegetables, and sambal. Ayam Goreng’s popularity spans both everyday meals and celebratory feasts, making it a true representation of Indonesian hospitality.