Galangal Fried Chicken
In this recipe
About this recipe
Ayam goreng lengkuas is a Sundanese favorite: chicken is simmered in turmeric spices, then fried and finished with crisp shredded galangal.
Slice the galangal thin so it fries crunchy instead of tough. That garnish is the aroma people remember from warung plates.
Simmer ahead, fry just before serving so the skin stays crisp for a family lunch.
Prep & cook time
- Prep25 minutes
- Cook35 minutes
- Total1 hour
- Servings5 servings
- LevelMedium
Tools you need
- Saucepan
- Wok
- Blender
- Strainer
Ingredients
- 1 whole chicken (about 1 kg), cut into 8–10 pieces
- 8 shallots
- 5 garlic cloves
- 3 cm turmeric
- 2 cm ginger
- 1 teaspoon toasted coriander
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 400 ml water
- 150 g galangal, thinly shredded
- Oil for frying
Directions
- Blend the shallots, turmeric, ginger, coriander, salt, and sugar.
- Simmer the chicken with the paste, bay leaves, lemongrass, and water until nearly dry and cooked. Lift out the chicken.
- Fry the shredded galangal until golden and crisp. Drain.
- Fry the chicken in hot oil until browned. Drain.
- Toss or top the chicken with the fried galangal.
- Serve at once so the galangal stays crunchy.
Kitchen tips
- Reduce the simmer liquid so the spice clings to the meat.
- Thin galangal shreds fry more evenly.
- Medium heat keeps the galangal from turning bitter.
Serve with
- Warm rice
- Shrimp-paste sambal
- Fresh vegetables
- Fried tofu and tempeh
How to store
Chicken keeps 2 days refrigerated. Store fried galangal separately in a jar to stay crisp.
Common mistakes
- Cutting galangal too thick so it stays chewy.
- Frying raw chicken without the simmer step.
- Burning the galangal black and bitter.