Ayam Goreng Istimewa

Traditional Indonesian style fried chicken with galangal, lemongrass and kaffir lime leaves.

  1. In the mixer grinder, pulse the lime leaves, galangal, garlic and lemongrass to make a medium consistency (not fine) marinade paste.
  2. Mix the paste, chicken and coconut milk, and marinate in the fridge for at least 4 hours. Or leave overnight for best results.
  3. Boil water in pot, adding gula melaka and salt to taste. Add chicken pieces and marinade, then braise for about 10 minutes until tender. Strain and chill.
  4. Heat oil and deep fry chicken, along with a generous spoonful or two of marinade from the strainer, until crispy and dark brown. Remove the chicken and fried paste with a strainer and serve.

Tips:  You can save and reuse the braising water and strained marinade for 2-3 days. Sprinkle fried marinade over rice for a truly authentic Indonesian dish.


  • 2 Kaffir Lime Leaves
  • 1cm slice Galangal, chopped
  • 5 cloves Garlic
  • 3 stalks Lemongrass
  • 600g Chicken legs, chopped into 4 pieces
  • 500ml Coconut milk
  • 1L water
  • To taste Palm Sugar (Gula Melaka)
  • To taste Salt
  • As needed Vegetable Oil