Fried Chicken with Galangal

 Introduction

Ayam Goreng Lengkuas is a beloved Indonesian fried chicken dish known for its fragrant blend of spices and crispy, golden-brown texture. The star ingredient is galangal, which adds a warm, earthy aroma and a unique flavor that sets this fried chicken apart from all others. The chicken is simmered in a spice paste until tender, then deep-fried to perfection along with the crispy galangal crumbs that make every bite irresistible.
Ingredients
For the Chicken:

    1 kg chicken pieces (drumsticks, thighs, or mixed)

    1 cup grated fresh galangal

    4 cloves garlic

    6 shallots

    1 tbsp coriander seeds

    1 tsp turmeric powder

    2 bay leaves

    2 kaffir lime leaves

    1 lemongrass stalk (bruised)

    1 tsp salt

    1 tsp sugar

    1 cup water or coconut water

    Oil for deep frying

Instructions


    Prepare the Spice Paste
    Blend garlic, shallots, coriander seeds, turmeric powder, and half of the grated galangal into a smooth paste. Add a splash of water if needed.
    Ezoic

    Cook the Chicken
    Place chicken in a pot. Add the spice paste, remaining galangal, bay leaves, kaffir lime leaves, lemongrass, salt, sugar, and water or coconut water.
    Mix well and cook over medium heat for 25–30 minutes, until chicken is tender and liquid is mostly reduced.
    
    Ezoic

    Separate the Chicken and Spices
    Remove the chicken from the pot and set aside. Drain the leftover galangal/spice mixture and squeeze out excess moisture.

    Deep Fry the Chicken
    Heat oil in a deep pan. Fry the chicken pieces until golden brown and crispy. Remove and drain.
    Ezoic

    Fry the Galangal Crumbs
    In the same oil, fry the drained galangal/spice mixture on low heat until crispy and golden. Be careful — it browns quickly.
    
    Ezoic

    Serve
    Place chicken on a serving plate and sprinkle generously with the crispy galangal crumbs.

Tips

    Use coconut water when simmering for extra fragrance and natural sweetness.

    Don’t rush frying the spice crumbs — low heat ensures crispiness without burning.

    Marinate longer if you want deeper flavor: leave chicken with the spice paste for 1–2 hours before cooking.

    Best served with steamed rice, sambal, and fresh cucumber slices.