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Indonesian

Ayam goreng kuning

Non-vegetarian

Chicken simmered in a turmeric, lemongrass and coriander spice paste until the flavour goes right through, then deep-fried until golden and crisp-skinned.

Ayam goreng kuning is an Indonesian main course, ready in about 1 hour 10 minutes and made with chicken pieces, skin-on and turmeric. It serves 5 and is rated intermediate to cook.

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Plate of Indonesian rice with fried chicken, tempeh, and sambal, showcasing local culinary culture.
Photo: Umar ben / Pexels · Pexels License
Prep
15 min
Cook
55 min
Total
1 h 10 min
Serves
5
Level
Intermediate
Calories
639

Ingredients

5 servings

For the spice paste

For frying

Equipment

Method

  1. Step 1

    Blend the shallots (opens in a new tab), garlic (opens in a new tab), ginger, galangal (opens in a new tab), turmeric (opens in a new tab), coriander and candlenuts (opens in a new tab) to a paste.

  2. Step 2

    Put the chicken, paste, lemongrass (opens in a new tab), bay leaves (opens in a new tab), salt, sugar (opens in a new tab) and water in a pot. Simmer, turning the pieces, until the chicken is cooked and the liquid has almost evaporated.

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

  3. Step 3

    Let the chicken cool slightly and pat dry; reserve any clinging spice crumbs.

    • 5 min

  4. Step 4

    Heat the oil to 180 °C and fry the chicken in batches until deep golden and crisp, about 5 minutes. Fry the leftover spice crumbs briefly to scatter on top.

    Food safety: Never leave hot oil unattended, keep the pan no more than a third full, and lower food in away from you.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  5. Step 5

    Serve with sambal, cucumber (opens in a new tab) and rice.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Java, Indonesia · Well documentedAlso popular in MalaysiaMore food from Indonesia
    Dish
    Lunch · Dinner · Main courses
    Cooking method
    Simmered, Deep-fried
    Taste
    aromatic / warmly spiced, savoury, earthy
    Diet
    No gluten ingredients · Dairy-free · Keto-style · Low-carb · High-protein
    All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
    Worked out from the ingredients. How labels work
    Good for
    Make-ahead · Child-friendly
    Cook more with
    Chicken pieces, skin-on · Turmeric · Shallot · Garlic · Fresh ginger · Galangal
    Techniques
    Deep-frying · Simmering

    Allergens

    • May contain: Tree nutsfrom candlenut

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    639 kcal per serving

    Estimated

    1 serving ≈ 370 g · recipe makes 5

    Where the energy comes from

    • Protein 24%
    • Carbohydrate 7%
    • Fat 68%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy639 kcal173 kcal
    Protein39.1 g10.6 g
    Carbohydrate11.7 g3.2 g
    Net carbohydrate9.7 g2.6 g
    Sugars3.4 g0.9 g
    Added sugars0.8 g0.2 g
    Fibre2 g0.5 g
    Fat48.4 g13.1 g
    Saturated fat10 g2.7 g
    Trans fat0.3 g0.1 g
    Cholesterol150 mg41 mg
    Sodium1080 mg292 mg
    Salt equivalent2.7 g0.7 g
    Vitamins & minerals per serving
    Potassium
    618 mg
    Calcium
    68 mg
    Iron
    3.9 mg
    Magnesium
    66 mg
    Vitamin A (RAE)
    82 µg
    Vitamin C
    8 mg
    Vitamin D
    0.4 µg
    Vitamin B12
    0.6 µg
    Folate (DFE)
    32 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: fresh red chilli, cucumber.
    • Galangal: Fresh ginger used as a stand-in: no galangal entry in FDC SR Legacy, and galangal is a closely related rhizome used in similar small amounts.
    • Candlenut: English walnuts (FDC 170187) used as a stand-in: candlenuts are similarly oil-rich (about 60–65 % fat); no candlenut entry exists in FDC SR Legacy.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • The simmered chicken can be chilled for up to 2 days and fried just before serving.

    Common mistakes

    • Frying wet chicken causes the oil to spit violently — pat it dry.

    Serve with

    • Serve with steamed rice, sambal, cucumber and fried tempeh.

    Storage

    • Refrigerate fried chicken for up to 2 days.

    Reheating

    • Re-crisp in a 200 °C oven for 10–12 minutes.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 2, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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