How to make Ayam Goreng

Why cooks start here

Ayam Goreng is cooked the way Java fried chicken pans cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indonesian family cook actually puts it on the table.

Ayam Goreng, a staple of Javanese cuisine, is a dish that epitomizes the essence of home cooking in Indonesia. Traditionally, it is prepared with a generous hand, both in seasoning and spirit, making it a favorite at family gatherings and communal meals. The recipe captures the essence of how an Indonesian family cook would naturally prepare it, with no exact measurements, just instinct and taste guiding the way. The result is chicken that is deeply aromatic, with the warmth of turmeric and garlic permeating each piece. The coriander adds a subtle earthiness, while the salt is adjusted by feel, ensuring every bite is perfectly balanced. It's a dish meant for sharing, served simply on the table, inviting everyone to dive in together.