Entree: Indonesia – Central Java – Ayam Goreng Kalasan (Kalasan-style spiced fried chicken braised in coconut milk and twice-fried to a crisp with seasoned crunchy crumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 6 oz (170 g) each
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 6 shallots, peeled (about 3 oz (85 g))
- 6 garlic cloves, peeled (about 1.5 oz (45 g))
- 1 tbsp (6 g) coriander seeds, toasted and ground
- 1 tbsp (6 g) fresh galangal, grated (or 1 tsp (2 g) ground galangal)
- 1 tsp (2 g) turmeric powder
- 1 1/2 tsp (9 g) salt
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) vegetable oil (for initial sauté)
- Oil for deep-frying, about 4 cups (950 ml)
- For kremes (crispy crumbs): 1/2 cup (65 g) rice flour
- For kremes (crispy crumbs): 1/4 cup (38 g) tapioca starch
- For kremes (crispy crumbs): 1/2 cup (120 ml) reserved coconut milk (from simmer)
- 1/2 tsp (2 g) salt (for kremes)
- Lime wedges, for serving
- Optional sambal: 4 red bird’s eye chilies, 2 shallots, pinch of salt, 1 tsp (5 g) palm sugar, crushed or blended to taste

Show original ingredient measurements

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 6 oz (170 g) each
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water
- 6 shallots, peeled (about 3 oz / 85 g)
- 6 garlic cloves, peeled (about 1.5 oz / 45 g)
- 1 tbsp (6 g) coriander seeds, toasted and ground
- 1 tbsp (6 g) fresh galangal, grated (or 1 tsp (2 g) ground galangal)
- 1 tsp (2 g) turmeric powder
- 1 1/2 tsp (9 g) salt
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) vegetable oil (for initial sauté)
- Oil for deep-frying, about 4 cups (950 ml)
- For kremes (crispy crumbs): 1/2 cup (65 g) rice flour
- For kremes (crispy crumbs): 1/4 cup (38 g) tapioca starch
- For kremes (crispy crumbs): 1/2 cup (120 ml) reserved coconut milk (from simmer)
- 1/2 tsp (2 g) salt (for kremes)
- Lime wedges, for serving
- Optional sambal: 4 red bird’s eye chilies, 2 shallots, pinch of salt, 1 tsp (5 g) palm sugar, crushed or blended to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste: in a blender or mortar, combine 6 shallots (about 3 oz (85 g)), 6 garlic cloves (about 1.5 oz (45 g)), 1 tbsp (6 g) ground coriander, 1 tbsp (6 g) grated galangal, 1 tsp (2 g) turmeric, 1 1/2 tsp (9 g) salt, and 1 tsp (4 g) palm sugar; pulse with a splash of coconut milk to form a smooth paste.
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the spice paste until fragrant, about 2–3 minutes.
3. Add the 8 bone-in chicken pieces to the pot and stir to coat with the paste. Pour in 2 cups (480 ml) coconut milk and 1 cup (240 ml) water. Bring to a gentle simmer, cover, and cook until the chicken is just cooked through and tender, about 25–30 minutes.
4. Carefully remove the chicken and reserve 1/2 cup (120 ml) of the strained cooking liquid (coconut milk) for the kremes. Increase heat and reduce remaining liquid in the pot slightly until thicker for extra glaze if desired; keep warm.
5. Heat oil for deep-frying to 350°F (175°C). Fry the cooked chicken in batches until skin is golden and crisp, about 4–6 minutes per batch; drain on a wire rack or paper towel.
6. Make the kremes: whisk together 1/2 cup (65 g) rice flour, 1/4 cup (38 g) tapioca starch, 1/2 cup (120 ml) reserved coconut milk, and 1/2 tsp (2 g) salt to a thin batter. Heat oil to 350°F (175°C) in a small saucepan. Using a spoon, drizzle small amounts of the batter into the hot oil; the batter will puff and form crispy golden crumbs in 1–2 minutes. Fry until light golden, remove and drain.
7. For optional sambal, pound or blend 4 red chilies and 2 shallots with a pinch of salt and 1 tsp (5 g) palm sugar to taste; adjust heat and seasoning.
8. Serve the Ayam Goreng Kalasan hot with lime wedges and a generous sprinkle of kremes over the chicken, accompanied by sambal on the side.

1. Make the spice paste: in a blender or mortar, combine 6 shallots (about 3 oz / 85 g), 6 garlic cloves (about 1.5 oz / 45 g), 1 tbsp (6 g) ground coriander, 1 tbsp (6 g) grated galangal, 1 tsp (2 g) turmeric, 1 1/2 tsp (9 g) salt, and 1 tsp (4 g) palm sugar; pulse with a splash of coconut milk to form a smooth paste.
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the spice paste until fragrant, about 2–3 minutes.
3. Add the 8 bone-in chicken pieces to the pot and stir to coat with the paste. Pour in 2 cups (480 ml) coconut milk and 1 cup (240 ml) water. Bring to a gentle simmer, cover, and cook until the chicken is just cooked through and tender, about 25–30 minutes.
4. Carefully remove the chicken and reserve 1/2 cup (120 ml) of the strained cooking liquid (coconut milk) for the kremes. Increase heat and reduce remaining liquid in the pot slightly until thicker for extra glaze if desired; keep warm.
5. Heat oil for deep-frying to 350°F (175°C). Fry the cooked chicken in batches until skin is golden and crisp, about 4–6 minutes per batch; drain on a wire rack or paper towel.
6. Make the kremes: whisk together 1/2 cup (65 g) rice flour, 1/4 cup (38 g) tapioca starch, 1/2 cup (120 ml) reserved coconut milk, and 1/2 tsp (2 g) salt to a thin batter. Heat oil to 350°F (175°C) in a small saucepan. Using a spoon, drizzle small amounts of the batter into the hot oil; the batter will puff and form crispy golden crumbs in 1–2 minutes. Fry until light golden, remove and drain.
7. For optional sambal, pound or blend 4 red chilies and 2 shallots with a pinch of salt and 1 tsp (5 g) palm sugar to taste; adjust heat and seasoning.
8. Serve the Ayam Goreng Kalasan hot with lime wedges and a generous sprinkle of kremes over the chicken, accompanied by sambal on the side.