Indonesian
Ayam Goreng (Indonesian Fried Chicken)
Chicken simmered in turmeric and aromatics, then fried crisp — golden, fragrant Indonesian fried chicken in 30 minutes.
About this recipe
Ayam Goreng (Indonesian Fried Chicken) is a indonesian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes about 30 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Ingredients
- 4 chicken thigh
- 3 cloves garlic
- 1 thumb ginger
- 1 tsp salt
- 300ml water
- 1 tsp turmeric buy
- 1 tsp coriander seed buy
- 1 stalk lemongrass buy
Equipment
Method
- 1
SimmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → the chicken with crushed garlic, ginger, turmeric, coriander, lemongrass, salt and water until cooked and nearly dry, 18 min.
~19 min
- 2
Drain and pat the chicken dry.
~2 min
- 3
Shallow-fry until golden and crisp on all sides.
~8 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Ginger
- a pinch of ground ginger, or galangal if you have it.
- Coriander
- spring onion or parsley if coriander isn’t your thing.
- Lemon
- lime, or a small splash of vinegar.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Peel ginger with the edge of a spoon — it hugs the knobbly bits and wastes far less than a peeler. How to prep ginger →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Ayam Goreng (Indonesian Fried Chicken) take to make? +
About 30 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Garlic → garlic powder (¼ tsp per clove) at a push; Ginger → a pinch of ground ginger, or galangal if you have it. See the full list of smart swaps above.
Can I make Ayam Goreng (Indonesian Fried Chicken) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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