Editorial sample recipeIndonesianintermediatehalaldairy-freegluten-free

Ayam Goreng Kalasan (Indonesian Coconut-Braised Fried Chicken)

Name: Ayam Goreng Kalasan (Indonesian Coconut-Braised Fried Chicken)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 800 g chicken thighs and drumsticks, skin-on, bone-in; 400 ml coconut water, unsweetened pure coconut water; 5 piece shallots, peeled; 4 clove garlic, peeled; 25 g galangal, peeled and sliced; 2 tbsp sweet soy sauce (kecap manis), halal certified; 3 piece Indonesian bay leaves (daun salam), fresh or dried; 1 tsp salt

A Central Javanese specialty where chicken is simmered in coconut water and sweet aromatics before being fried until golden and caramelized.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Ayam Goreng Kalasan (Indonesian Coconut-Braised Fried Chicken)

AI illustration

Technique to learn

Ungkep (Spiced Braising)

An Indonesian cooking method where proteins are simmered slowly in seasoned liquid until fully cooked and infused with aromatics before crisping.

Instructions

Step 1: Blend the shallots, garlic, galangal, and salt in a food processor with 2 tablespoons of water until a smooth spice paste forms.
Step 2: In a deep pot, combine the chicken pieces, coconut water, prepared spice paste, sweet soy sauce, and bay leaves.

Step 3: Bring the pot to a simmer over medium-high heat, then reduce heat to medium-low and cover with a lid.

Step 4: Simmer for 25 minutes until the chicken is tender and cooked through, turning the pieces halfway through cooking.

Step 5: Remove the chicken from the braising liquid and drain on a wire rack for 5 minutes; retain the braising liquid for dipping sauce if desired.

Step 6: Heat 2 centimeters of vegetable oil in a large skillet over medium-high heat and fry the chicken for 2-3 minutes per side until skin is dark golden and crispy.

Cooking tips

Simmering chicken in coconut water natural sugars braises and tenderizes the meat while adding a subtle sweetness.
Ensure chicken is dry before frying to prevent hot oil splatters.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in