Ayam Goreng Kuning (Indonesian Fried Chicken)

• •2 lb chicken pieces, bone-in, skin-on
• •8 large shallots, peeled
• •4 garlic cloves, peeled
• •2 inch fresh turmeric root, peeled and sliced
• •3 candlenuts, toasted
• •1 inch fresh ginger, peeled and sliced
• •1 teaspoon coriander seeds
• •0.5 teaspoon white pepper powder
• •2 tablespoon water or neutral cooking oil (for blending)
• •1 galangal, 1-inch piece, bruised
• •1 lemongrass stalk, white part only, bruised
• •2 kaffir lime leaves, torn
• •1 teaspoon salt
• •0.5 teaspoon sugar
• •1 cup water or unsweetened coconut water
• •4 cup neutral cooking oil (for deep frying)

Instructions

1. 1

   Prepare the chicken: Rinse the chicken pieces and pat them thoroughly dry with paper towels. Set aside.

2. 2

   Make the Bumbu Halus (Spice Paste): In a food processor or with a mortar and pestle, combine the shallots, garlic cloves, fresh turmeric root, toasted candlenuts, fresh ginger, coriander seeds, and white pepper powder. Add 2 tablespoons of water or neutral cooking oil to help blend. Process until a very smooth, fine paste is formed.

3. 3

   Sauté the Bumbu: Heat 2 tablespoons of neutral cooking oil in a large pot or Dutch oven over medium heat. Add the Bumbu Halus and sauté, stirring constantly, for 5-7 minutes until fragrant and the paste darkens slightly. Add the bruised galangal, bruised lemongrass stalk, and torn kaffir lime leaves, and continue to sauté for another 1-2 minutes.

4. 4

   Braise the Chicken: Add the dried chicken pieces to the pot with the sautéed spice paste. Stir well to ensure all chicken pieces are thoroughly coated. Pour in the water or unsweetened coconut water, add salt and sugar. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender and most of the liquid has been absorbed or reduced significantly. Stir occasionally to prevent sticking.

5. 5

   Cool and Dry: Remove the chicken pieces from the pot and place them on a wire rack set over a baking sheet to cool slightly and allow any excess liquid to drip off. This helps achieve a crispier skin when frying.

6. 6

   Deep Fry the Chicken: Heat the 4 cups of neutral cooking oil in a deep pot or wok over medium-high heat until it reaches 350-375°F (175-190°C). Carefully lower the chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5-7 minutes per batch, turning occasionally, until the chicken is deeply golden brown and crispy.

7. 7

   Serve: Remove the fried chicken from the oil and place on a wire rack or plate lined with paper towels to drain excess oil. Serve immediately with steamed white rice, sambal, and fresh cucumber slices.

Chef's Tips

• 💡For an even deeper flavor, marinate the chicken in the bumbu halus for at least 2 hours, or preferably overnight, before braising.
• 💡If you don't have candlenuts, raw unsalted cashews can be used as a substitute for texture and richness.
• 💡Ensure the oil is hot enough before frying to achieve a crispy skin and prevent the chicken from becoming greasy. Use a thermometer if possible.
• 💡The remaining braising liquid can be reduced further to create a flavorful sauce to drizzle over the chicken or rice.
• 💡Serve with a side of Sambal Terasi (Indonesian shrimp paste chili sauce) for an authentic experience.