Spicy Fried Chicken

(Ayam Goreng Bumbu)

Spicy fried chicken is the old recipe from my mom. But this chicken recipe is last forever. It’s from all time, everybody would like it because its crispy and delicious, and it’s not difficult to make. In combination with hot sambal would be an excellent choice for your meal.

The Recipe

Preparation time: 3/4 hour Cooking time: 1 1/2 hour Serve: 8 people


  • 1 chicken or 8 chicken breast, cut in small pieces, rub with vinegar or lime juice and wash with clean water
  • 1 lemon grass stalk, bruised
  • 1 fresh aromatic ginger, peeled
  • 3 Red Chilies
  • 250 cc coconut milk
  • Vegetable oil
  • 6 Shallots or 1 onion
  • 6 cloves garlic
  • 8 candlenuts
  • 1 tablespoon fresh coriander powder
  • 2 pieces of 1inch galangal
  • 1 teaspoon turmeric powder
  • salt


  • Make a smooth paste of shallots, garlic, candlenuts, coriander powder, aromatic ginger, turmeric, and salt. Set aside.
  • Fry the paste in heat oil, add lemon grass and galangal. Stir it until fragrant
  • Add the chicken and coconut milk. Let it boil for about 1 hour until the liquid has reduced and the chicken is tender. Remove and set aside
  • Heat the oil in a wok and fry the chicken until they have a golden brown color. Drain well on kitchen paper towels.
  • Serve with sambal

Recipe for Sambal


  • 5 tablespoon olive oil
  • 1 lemon grass stalk, bruised
  • 1 bay leaf
  • 125 cc water
  • 50 gram Red Chilies
  • 5 Shallots
  • 1 Tomato
  • 1 teaspoon terasi
  • salt


  • Make a paste of red chilies, shallots, tomato, terasi, salt and sugar
  • Heat the oil in a wok and fry the paste until fragrant.
  • Add the lemon grass, bay leaf and water. Continue cooking until sambal has thickened
  • Ready to serve.

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See page Herbs and Spices to know how to make fresh coriander powder