Name: Turmeric Fried Chicken (Ayam Goreng Kuning)
Yield: Makes 4–6 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: Vegetable oil for frying; 3 cloves garlic, smashed; 2 tablespoons fine sea salt; 1 tablespoon sugar; 4 (½-inch/12-mm) slices galangal or 4 (¼-inch/6-mm) slices fresh ginger; 1 tablespoon coriander seeds or ground coriander; 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and chopped; 8 candlenuts or unsalted macadamias; 2 tablespoons ground turmeric; 4 salam leaves (optional); 6 tablespoons (90 ml) vegetable oil, divided; 2 stalks lemongrass, trimmed and bruised; 3 lb (1.4 kg) chicken legs, thighs and drumsticks separated, or 1 (3–4 lb/1.4–1.8 kg) chicken, cut into 8 parts; 1 teaspoon ground white or black pepper; 1 cup (240 ml) water; 1 small yellow onion, chopped; 2 Asian shallots or 1 European shallot, coarsely chopped

Preparation info

Makes
4–6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Ayam goreng kuning is sometimes called ayam goreng ungkep, literally “braised fried chicken.” The chicken is first braised in aromatic spices and herbs before frying to a golden-brown finish. Like Ayam Goreng Manis, this is a two-step recipe, which may seem daunting at first. Just do what Julia does and make this dish over two days. On the first day, braise the chicken and on the next, fry it. In fact, this is a great make-ahead dish.