Ayam goreng

(Indonesian fried chicken)

In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is typically based on traditional spices such as lemongrass, galangal, turmeric, and tamarind, but since the dish is enjoyed throughout the country, it comes in numerous regional variations that may include other spices and marinades, or various additions such as grated coconut or rice flour crumbs.

All varieties of ayam goreng can be enjoyed as individual dishes, usually accompanied by rice and fresh vegetables or salads, but ayam goreng is also a common side dish at Indonesian banquet-style meals.

Indonesia

Serve with

Salad

Urap

Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or ... Read more

WHERE TO EAT The best Ayam goreng in the world (according to food experts)

Robyn Eckhardt and 15 other food critics.

"The chicken served at Ayam Goreng Suharti is so tender it slips right off the bone. The fried crumbles, golden and glistening with chicken fat, are a guilty pleasure."

Robyn Eckhardt and 4 other food critics.

"There are no fried crumbles here garnishing the chicken (served with head and feet) at airy citron-walled Ayam Goreng Bu Tini, but its meat is so tender, sweet, and imbued with scrumptious bumbu flavor you probably won't miss them."

Fari Febrian and 4 other food critics.

"The sweet juicy sensation of its fried chicken is simply the best, while its decision to adopt a Javanese fried chicken concept is spot on. Its use of free-range chicken for its signature dish lends a significant effect to its overall taste."

Robyn Eckhardt and 3 other food critics.

"The bits of deep-fried bumbu adorning the chicken at Mbok Berek are drier, crispier, and saltier. At this simple warung it's mostly about the bird, which possesses a straightforward flavor mostly unfettered by spices."

Atalya Anggraini and 3 other food critics.

"The salted egg is really tasty and when it collides with the tender fried chicken, it really feels perfect on the tongue. Yummy!"

Lonely Planet and 1 other food critic.

"The name here says it all: fried chicken (ayam goreng) named for a Javanese temple (Kalasan) in a region renowned for its fiery, crispy chicken. Note the hint of lemongrass imbued by a long marination before cooking."

Cynthia Chew and 4 other food critics.

"I absolutely loved the ayam goreng. Every time I think about that crispy hot chicken skin crackling under my teeth, I think (in the words of Liz Lemon) - I want to go to there :D."

Rofiq Muhamad Sulhan and 2 other food critics.

"Unlike ordinary fried chicken, Ayam Goreng Mbah Cemplung doesn’t threaten your health, as it comes from organic chicken – additionally, it’s accompanied by fresh, raw veggies, like Thai basil and cucumber, both which are good for the digestive system."