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Indonesian Fried Chicken (Ayam Goreng Terasi) Recipe

Indonesian Fried Chicken (Ayam Goreng Terasi) Recipe

Indonesian Fried Chicken (Ayam Goreng Terasi) Recipe

One of my favorite aspects of Indonesian cooking is its pungent, intoxicating aromas, like that of shrimp paste, or terasi, as it is known in Indonesia. I can’t resist fried chicken, especially when it’s done right: juicy on the inside, super crisp on the outside. Add lots of garlic and a smothering of shrimp paste and we’ve got one of the most robust dishes known to mankind. Typically eaten with a side of Shrimp Paste Chili Sauce (Sambal Terasi), this fried chicken is served in households all over Indonesia. Be aware that when cooking my favorite fried chicken, your house will conspicuously be filled with the decadent scent of buttery chicken and salty shrimp paste, possibly drawing passersby to request a taste.

Ingredients :

    • 1 fresh chicken, cut into serving pieces
    • 1 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons ground coriander
    • Oil for deep-frying
    • 10-14 cloves garlic
    • 1/2 tablespoon Shrimp Paste Chili Sauce
    • 8 tablespoons butter (1 stick/ 125 g)

Method :

    1. Rinse the chicken under cold water and place in a large mixing bowl. Dust the salt, turmeric, and ground coriander over the chicken evenly.
    2. Heat the oil in a large wok over medium high heat. Once the oil has come up to temperature, deep-fry the chicken for 8 to 10 minutes on each side until golden brown. Drain on a plate and remove the remaining oil from the wok. Return the wok to the stove.
    3. Using a mortar and pestle or food processor, grind the garlic and Shrimp Paste Chili Sauce until a smooth paste is formed.
    4. In the same wok, melt the butter over medium high heat and sauté the paste until thoroughly mixed. Add the fried chicken to the shrimp paste chili butter and mix until well coated, tossing lightly for about 3 minutes. Serve immediately.