Indonesian · intermediate
Ayam Goreng Kalasan (Indonesian Coconut-Braised Fried Chicken)
A Central Javanese specialty where chicken is simmered in coconut water and sweet aromatics before being fried until golden and caramelized.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Blend the shallots, garlic, galangal, and salt in a food processor with 2 tablespoons of water until a smooth spice paste forms.
- 02
In a deep pot, combine the chicken pieces, coconut water, prepared spice paste, sweet soy sauce, and bay leaves.
- 03
Bring the pot to a simmer over medium-high heat, then reduce heat to medium-low and cover with a lid.
- 04
Simmer for 25 minutes until the chicken is tender and cooked through, turning the pieces halfway through cooking.
- 05
Remove the chicken from the braising liquid and drain on a wire rack for 5 minutes; retain the braising liquid for dipping sauce if desired.
- 06
Heat 2 centimeters of vegetable oil in a large skillet over medium-high heat and fry the chicken for 2-3 minutes per side until skin is dark golden and crispy.
A LITTLE KITCHEN KNOW-HOW
Ungkep (Spiced Braising)
An Indonesian cooking method where proteins are simmered slowly in seasoned liquid until fully cooked and infused with aromatics before crisping.
Notes from the kitchen
- Simmering chicken in coconut water natural sugars braises and tenderizes the meat while adding a subtle sweetness.
- Ensure chicken is dry before frying to prevent hot oil splatters.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
