Golden Indonesian Fried Chicken (Ayam Goreng Kuning)

Ayam Goreng Kuning (Ungkepan) Recipe

Discover a delightful Indonesian classic with this recipe for Ayam Goreng Kuning (Ungkepan). This savory yellow fried chicken is infused with aromatic spices and cooked to perfection, making it an excellent choice for a comforting meal or as a tasty component in your meal prep. Follow these simple steps to create a flavorful dish that captures the essence of traditional Indonesian cuisine.

Ingredients:

• 1 kg chicken pieces
• Water (enough to cover the chicken for boiling)
• Cooking oil (for frying)

For the Spice Paste:

• 7 cloves garlic
• 3 shallots
• 2 candlenuts
• 2 segments turmeric (fresh or 1-2 teaspoons turmeric powder)
• 2 segments young galangal, grated
• 1 segment ginger, crushed
• 1 tablespoon salt (adjust to taste)
• Chicken bouillon powder (to taste)

Instructions:

1. Prepare the Spice Paste:

   Related Articles

   • 
     Spicy Indonesian Ayam Betutu: Aromatic Braised Chicken
   • 
     Crispy Chicken Katsu: Perfectly Breaded and Fried Chicken
   • 
     Homemade Salted Chicken Eggs: Easy Brine Recipe
   • 
     Farm-Fresh Chicken Broth: Easy Homemade Recipe
   • Begin by blending the garlic, shallots, candlenuts, turmeric, young galangal, and ginger into a smooth paste. You can use a food processor or traditional mortar and pestle for this step. Add a small amount of water if necessary to achieve a smooth consistency.

2. Cook the Spice Paste:

   • Heat a generous amount of cooking oil in a large pan over medium heat. Add the spice paste to the hot oil and sauté until it becomes aromatic and well-cooked. This should take about 5-7 minutes.

3. Add the Chicken:

   • Once the spice paste is fragrant, add the chicken pieces to the pan. Stir to coat the chicken evenly with the spice mixture.

4. Simmer:

   • Pour in enough water to cover the chicken. Season with salt and chicken bouillon powder to taste. Bring the mixture to a boil.

5. Cook the Chicken:

   • Reduce the heat and let the chicken simmer until it is fully cooked and tender. Ensure the liquid is not entirely evaporated; it should reduce to a slightly thickened sauce.

6. Adjust Seasoning:

   • Taste the sauce and adjust the seasoning as needed. Add more salt or bouillon powder if desired.

7. Cool and Fry:

   • Turn off the heat and let the chicken cool in the cooking liquid. This step is crucial if you plan to store the chicken for later use. Allow the chicken to cool completely before frying.

8. Fry the Chicken:

   • Heat oil in a frying pan over medium-high heat. Fry the cooled chicken pieces until they turn golden brown and crispy. This should take about 5-8 minutes per side.

9. Serve or Store:

   • If serving immediately, enjoy the chicken hot with steamed rice or your favorite side dishes. If storing, separate the chicken from the cooking liquid once it has cooled completely. Place the chicken in an airtight container and refrigerate for up to 7 days or freeze for up to 1 month. This method ensures that the chicken and spices do not stick together when frozen.

Tips for Success:

• Blending Spices: For a more authentic flavor, use fresh spices and grind them yourself. The freshness of the spices makes a significant difference in taste.
• Storage: When freezing, it’s essential to ensure that the chicken is completely cooled before storing to prevent ice crystals from forming, which can affect the texture.

Enjoy making and savoring this traditional Indonesian dish, perfect for a hearty meal or as a delicious make-ahead option!