Ayam Goreng Kalasan

Ayam Goreng Kalasan (AH-yam go-RENG kah-LAH-san)

Kalasan Fried Chicken

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 524 kcal

Whole chicken pieces braised in coconut water with coriander and galangal until infused with flavor, then deep-fried to a shattering golden crust — Central Java's legendary fried chicken.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 36.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

deep pot deep fryer or heavy pot for frying tongs

Presentation Guide

Vessel: banana leaf-lined plate

Garnishes: kremes (crispy bits), fried shallots

Accompaniments: steamed rice, sambal terasi, lalapan (raw vegetables)

Ingredients

1 whole chicken (about 1.5 kg), cut into pieces
500ml coconut water
3 tbsp coriander seeds, crushed
5 cm galangal, sliced
8 shallots, sliced
5 cloves garlic, smashed
3 bay leaves
2 tsp salt
1 tsp white pepper
Vegetable oil for deep frying
Kremes (crispy bits): reserved braising liquid
2 tbsp rice flour

Instructions

1
Place chicken pieces in a deep pot with coconut water, coriander, galangal, shallots, garlic, bay leaves, salt, and white pepper.
2
Bring to a boil, then reduce heat and braise for 40 minutes, turning occasionally, until chicken is cooked through and liquid is reduced by half.
3
Remove chicken pieces and pat completely dry. Reserve the braising liquid.
4
Heat oil to 180°C (350°F). Deep-fry the chicken pieces for 6-8 minutes until deeply golden and very crispy.
5
For the kremes: mix remaining braising liquid with rice flour. Drizzle this mixture into hot oil to create crispy golden flakes. Drain.
6
Serve the fried chicken topped with kremes (crispy bits) alongside steamed rice and sambal.

💡

Did You Know?

The village of Kalasan on the Yogyakarta-Solo highway is lined with dozens of ayam goreng restaurants, each claiming to be the original — a delicious rivalry that has lasted over 60 years.

Chef's Notes

Equipment Tips

deep pot
deep fryer or heavy pot for frying
tongs

Garnishing

kremes (crispy bits), fried shallots

Accompaniments

steamed rice, sambal terasi, lalapan (raw vegetables)

The Story Behind Ayam Goreng Kalasan

Ayam goreng Kalasan was created in the 1960s by a restaurant in Kalasan village, located between Yogyakarta and Solo in Central Java. The technique of braising chicken in coconut water before frying produces exceptionally flavorful meat with a crispy exterior. The kremes — the crispy crumbs made from the braising liquid — became the dish's signature element and are now imitated throughout Indonesia.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 1960s, Kalasan village, Central Java

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