Ayam Goreng

Ayam goreng is chicken simmered in a turmeric-and-spice broth before it's deep-fried, often finished with a shower of crisp fried garlic shards. It's Indonesia's own fried chicken, and the two-step cooking process — simmer first, fry second — is what separates it from fried chicken traditions elsewhere that start from raw meat straight into the oil.

What it really is

Chicken pieces simmer first in a broth seasoned with turmeric, garlic, coriander seed and other spices until the meat is fully cooked and deeply seasoned all the way through, not just on the surface. Only after that simmer does the chicken go into hot oil for a relatively short, hot fry — since the meat is already cooked, this step exists purely to crisp the skin and build colour, not to cook the chicken itself. A garnish of thinly sliced garlic, fried separately until golden and shattering-crisp, often scatters over the top just before serving.

The simmer-then-fry order is what defines the dish, not just a stylistic choice. Frying raw chicken straight through, the more common method elsewhere, produces a different result — ayam goreng's meat stays notably moist and deeply seasoned because the spices had time to work into it during that first simmer, something a straight fry can't replicate.

How it's served

• Hot, with rice and sambal on the side.
• Topped with crisp fried garlic or shallot shards.
• As a main course, common for both everyday meals and special occasions.

How to write it on the menu

• Say if the fried garlic garnish is included, since it's a genuine textural addition many guests look for.
• No major allergens are inherent to the base recipe; flag any marinade or sauce served alongside separately.
• Note the spice level of any accompanying sambal.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.