Ayam Goreng with Sambal
Ayam Goreng with Sambal
Ingredients
For the Ayam Goreng (Fried Chicken)
- 7 chicken drumsticks
- 5 shallots, or 1 onion
- 2 tablespoons minced garlic
- 1/4 cup water, as needed for blending
- 8 lime leaves, sliced
- 1 tablespoon ground coriander seeds
- 1 tablespoon chili flakes, or 3 sliced red bird's eye chilies
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon MSG, or to taste
- 1/2 tablespoon granulated sugar
- 4 tablespoons all-purpose flour
- 1 teaspoon turmeric
- 4 cups vegetable oil, for deep frying, or as needed
For the Sambal
- 4 tablespoons cooking oil
- 8 red bird's eye chilies
- 2 tablespoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon crushed black pepper, or to taste
- 1/4 teaspoon MSG, or to taste
- 1/2 teaspoon granulated sugar, or to taste
Instructions
- 1
Place the chicken drumsticks in a large mixing bowl.
⏱️ 1 min
- 2
Prepare the marinade paste: Combine the shallots (or onion), minced garlic, and 1/4 cup of water in a blender. Blend until a smooth paste is formed. Add more water if needed to achieve a smooth consistency.
⏱️ 5 min
- 3
Add the blended paste to the chicken drumsticks in the bowl.
⏱️ 1 min
- 4
To the chicken and paste mixture, add the sliced lime leaves, ground coriander seeds, and chili flakes (or sliced red bird's eye chilies).
⏱️ 2 min
- 5
Season generously with salt, black pepper, and MSG according to your taste preferences.
⏱️ 1 min
- 6
Stir in the granulated sugar and turmeric.
⏱️ 1 min
- 7
Add the all-purpose flour to the bowl.
⏱️ 1 min
- 8
Mix all the ingredients thoroughly until the chicken drumsticks are evenly coated with the marinade. Use your hands to ensure everything is well combined.
⏱️ 3 min
- 9
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. For best flavor, marinate for 1-2 hours or overnight.
⏱️ 30 min
- 10
While the chicken is marinating, prepare the sambal. Heat 4 tablespoons of cooking oil in a separate pan over medium heat.
⏱️ 2 min
- 11
Add the red bird's eye chilies and minced garlic to the hot oil. Sauté for 3-5 minutes until fragrant and softened.
⏱️ 5 min
- 12
Season the sambal with salt, crushed black pepper, MSG, and granulated sugar to taste. Continue to sauté for another 2-3 minutes, stirring occasionally, until the flavors meld. Set aside.
⏱️ 3 min
- 13
Heat enough vegetable oil for deep frying in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough to submerge the chicken drumsticks halfway.
⏱️ 5 min•🌡️ 350
- 14
Carefully place the marinated chicken drumsticks into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min•🌡️ 350
- 15
Deep fry the chicken drumsticks for 15-20 minutes, flipping occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 18 min•🌡️ 350
- 16
Once golden brown and cooked, remove the chicken from the oil and place on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 1 min
- 17
Serve the deep-fried chicken hot with the freshly prepared sambal, typically alongside steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ayam Goreng with Sambal
For the Ayam Goreng (Fried Chicken)
- 7 chicken drumsticks
- 5 shallots, or 1 onion
- 2 tablespoons minced garlic
- 1/4 cup water, as needed for blending
- 8 lime leaves, sliced
- 1 tablespoon ground coriander seeds
- 1 tablespoon chili flakes, or 3 sliced red bird's eye chilies
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon MSG, or to taste
- 1/2 tablespoon granulated sugar
- 4 tablespoons all-purpose flour
- 1 teaspoon turmeric
- 4 cups vegetable oil, for deep frying, or as needed
For the Sambal
- 4 tablespoons cooking oil
- 8 red bird's eye chilies
- 2 tablespoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon crushed black pepper, or to taste
- 1/4 teaspoon MSG, or to taste
- 1/2 teaspoon granulated sugar, or to taste
Instructions
- 1
Place the chicken drumsticks in a large mixing bowl.
⏱️ 1 min - 2
Prepare the marinade paste: Combine the shallots (or onion), minced garlic, and 1/4 cup of water in a blender. Blend until a smooth paste is formed. Add more water if needed to achieve a smooth consistency.
⏱️ 5 min - 3
Add the blended paste to the chicken drumsticks in the bowl.
⏱️ 1 min - 4
To the chicken and paste mixture, add the sliced lime leaves, ground coriander seeds, and chili flakes (or sliced red bird's eye chilies).
⏱️ 2 min - 5
Season generously with salt, black pepper, and MSG according to your taste preferences.
⏱️ 1 min - 6
Stir in the granulated sugar and turmeric.
⏱️ 1 min - 7
Add the all-purpose flour to the bowl.
⏱️ 1 min - 8
Mix all the ingredients thoroughly until the chicken drumsticks are evenly coated with the marinade. Use your hands to ensure everything is well combined.
⏱️ 3 min - 9
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. For best flavor, marinate for 1-2 hours or overnight.
⏱️ 30 min - 10
While the chicken is marinating, prepare the sambal. Heat 4 tablespoons of cooking oil in a separate pan over medium heat.
⏱️ 2 min - 11
Add the red bird's eye chilies and minced garlic to the hot oil. Sauté for 3-5 minutes until fragrant and softened.
⏱️ 5 min - 12
Season the sambal with salt, crushed black pepper, MSG, and granulated sugar to taste. Continue to sauté for another 2-3 minutes, stirring occasionally, until the flavors meld. Set aside.
⏱️ 3 min - 13
Heat enough vegetable oil for deep frying in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough to submerge the chicken drumsticks halfway.
⏱️ 5 min•🌡️ 350 - 14
Carefully place the marinated chicken drumsticks into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min•🌡️ 350 - 15
Deep fry the chicken drumsticks for 15-20 minutes, flipping occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 18 min•🌡️ 350 - 16
Once golden brown and cooked, remove the chicken from the oil and place on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 1 min - 17
Serve the deep-fried chicken hot with the freshly prepared sambal, typically alongside steamed rice.
⏱️ 1 min