Ayam Goreng is an Indonesian chicken dish. “Ayam” means chicken, and “Goreng” means fried. It’s similar to Japanese karaage (fried chicken), but the cooking method is different. While karaage is usually fried after marinating, traditional Ayam Goreng is first simmered in spices before being fried.
The Ayam Goreng paste I used had a curry-like flavor with a hint of garlic. It wasn’t very spicy, but it was incredibly delicious. It paired perfectly with the Indonesian sambal sauce I made alongside it. It goes really well with rice!
Bamboe is an Indonesian food brand that produces seasoning pastes and spice mixes, making it easy to cook traditional Indonesian dishes at home.
I recently discovered Bamboe at a Southeast Asian grocery store in Japan and bought a lot of their products. An Indonesian friend once told me, “Bamboe is authentic and really delicious!” so I’m excited to try more of their products.
Traditionally, Ayam Goreng is simmered in spices before frying. This time, I wanted a simpler method with a crispier texture, so I adapted it using the Japanese karaage technique.
It was a big success! The coating was crispy, and with every bite, the Bamboe spices filled my mouth. My family loved it too.
Ingredients
| Chicken thigh | 400g |
| Bamboe Ayam Goreng seasoning | 1 packet |
| Water | 50ml |
| Potato starch and all-purpose flour | (mixed 50/50) |
| Rice oil(or vegetable oil) | as needed |
| Lemon or lime | (optional) |
How to Make
1⃣ Marinate
Cut the chicken thighs into bite-sized pieces. In a ziplock bag, combine the chicken, Ayam Goreng paste, and water. Massage the mixture and refrigerate for about 30 minutes.
Note: Turmeric can stain clothes and cutting boards, so be careful.
2⃣ Coat the Chicken
Dredge the marinated chicken in the potato starch and flour mixture.
3⃣ Fry
Heat rice oil in a pot to 170°C (340°F). Fry the chicken for about 4 minutes.
4⃣ Serve with Sambal Sauce
Serve with a spicy tomato-based sambal sauce for an irresistible combination!
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