Ayam Kalasan Indonesian Fried Chicken

chicken drumsticks on parchment paper with sambal on side and rice

Ayam Kalasan Indonesian Fried Chicken

This Indonesian Fried Chicken Recipe is so good! Trust the process and you'll see why it's one of my favorite chicken dishes ever!!

Course dinner, Lunch

Cuisine indonesian

Keyword indonesian fried chicken

Prep Time 10

Cook Time 20

Servings

Calories 366kcal

Ingredients

2-3 lbs Chicken Drum Sticks
24 oz Coconut Water + 2 tbsp
2 small Lemongrass Stalks trimmed
3 Small Shallots
4 Cloves Garlic
1 inch Galangal fresh
1.5 tbsp Ground Coriander
¼ tsp Soy Sauce
5 Dried Bay Leaves
½ cup Coconut Sugar or brown Sugar
¼ tsp Salt
¼ tsp Black Pepper
About 3 cups Vegetable Oil may sub any oil with a high smoke point for frying + 1 tbsp

Instructions

In a food processor, combine lemon grass, shallot, garlic, galangal, coriander and 2 tbsp coconut water. Process until a textured but smooth paste is formed. Chunks are ok but the finer the better.
Over medium high heat, sauté paste in 1 tbs oil, for 2-3 minutes or until the fragrant.
To the pot mix in coconut water, soy sauce, bay leaves and coconut sugar. Stir to dissolve the sugar and simmer for another 2-3 minutes.
Sprinkle chicken drums with salt and pepper then submerge in pot and boil, lid off, for 20-25 minutes.
When done remove from the pot and let dry a bit.
In a large pot, bring frying oil to approximately 375F. This takes about five minutes over medium high heat.
Fry for 3-4 minutes or until brown and crispy. (Wet chicken will make oil pop, so make sure drums aren’t drippy with liquid from boiling). Use an internal meat thermometer to check for doneness 165F
Transfer to paper towel to remove excess oil and enjoy warm. Serve with rice and sambal. So good!

Notes

Can use pressure cooker for the boiling portion.
Can be kept in an air tight container, in the fridge, up to 4 days.
May be frozen for up to 3 months and reheated by either air frier at 375F for 5 minutes or microwaved in 30 second intervals.

Nutrition