Preparation info
  • Serves


    • Difficulty


Appears in
Fire Islands: Recipes from Indonesia

By Eleanor Ford

Published 2019

  • About

Indonesian Fried Chicken is the fast food of choice. There are as many variants as there are islands in the archipelago, but to my mind this cult version from Yogyakarta is the ultimate. Chicken legs are poached in spice-scented coconut water, which both flavours and tenderises the meat. The final frying gives a crunchy golden crust.


  • 4 chicken legs, skin on
  • 700 ml (scant 3 cups) coconut water (


Marinate the chicken in the coconut water, all the aromatics and salt for a couple of hours in the fridge.

Transfer everything to a pan. The chicken should be fully covered with liquid, so top up with water if needed. Cover and bring to a rolling boil. Turn off the heat and leave the pan covered for the chicken to cool slowly in the broth. After 50 minutes the meat should be cooked thro