Turmeric Fried Chicken

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

Ayam Goreng Kuning

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.

Ingredients

Asia
Indonesia
Dinner
Main course
Gluten-free
South East Asia

Ingredients

Method