Best Fried Chicken Ayam Goreng Indonesian Style Recipes
FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE
I love my chicken and I especially love the different ways the Indonesians cook it. When I was over there last time I asked for the recipe. Bear in mind they get the spices from the market and use a mortar & pestle to crush them, but I just use store bought and crushed! - I cook the chicken in a frypan with olive oil to seal the seasoned chicken and then pop it in the oven for about 20 - 30 minutes (depending on the thickness) to cook it through. However the quicker option would be to deep fry it (if you can afford the calories!!!). Chicken done this way is great served with Nasi Goreng (Indonesian Fried Rice). I hope you enjoy.
Provided by ozzygirl
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
- Strain the chicken, so that the marinade drips away from it.
- Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.
Nutrition Facts : Calories 14.4, Fat 0.3, Sodium 505.3, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 1.3
NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
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