Some versions ofayam goreng are neither coated inbatter nor flour, but seasoned richly with variousspices.[4] The spice mixture may vary among regions, but it usually consists of a combination of groundshallot, garlic,Indian bay leaves,turmeric,lemongrass,tamarind juice,candlenut,galangal, salt, and sugar. The chicken pieces are soaked and marinated in the spice mixture for some time prior to frying, allowing the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying,ayam goreng is already half-cooked with yellowish colour tinted of turmeric. In Javanese, this process is calledungkep.
The chicken is thendeep fried in an ample amount of hot cooking oil, eitherpalm orcoconut oil. The chicken is well-fried until golden yellow. Some variants such as Javaneseayam goreng kremes might add the deep fried spiced flour as crispy granules. While in other recipes, these tasty granules are acquired from fried grated galangal or coconut (serundeng).
Ayam goreng is usually served withsteamed rice,sambal terasi (chili withshrimp paste) orsambal kecap (sliced chilli and shallot in sweet soy sauce) as a dipping sauce or condiment and slices ofcucumber and tomato for garnish. Friedtempeh andtofu might be added as side dishes.
Ayam goreng Padang:Padang styleayam goreng, there are several variants of Padang fried chicken. The most popular one is quite similar to galangal fried chicken.[7]
Ayam pop: Padang style skinless pale fried chicken, served with distinctsambal.[8]
Ayam goreng balado: Padang orMinang style fried chicken. The fried chicken pieces are coated with spicybalado chilli paste.[9]
Ayam goreng lado ijo: a variant of Minang-styleayam goreng balado using green chili pepper.
Ayam penyet:penyet isJavanese word for "squeezed" since the fried chicken is served in earthenwaremortar uponsambal and squeezed withpestle to mix it with sambal.[15]
Ayam goreng berempah:Malay fried chicken, fried until golden burnt with crunchy flour bits – the signature of the dish.
Ayam goreng ketumbar: Central Javanese style fried chicken seasoned with coriander, garlic, and salt.
In Indonesia and Malaysia various style of foreignfried chicken is often also called asayam goreng. Common Southern United States fried chicken is often calledayam goreng tepung or flour-battered orbreaded fried chicken. CommonMcDonald's fried chicken is marketed as "Ayam Goreng McD" in Malaysia.[16]
Ayam goreng variants
Ayam bumbu, a Minang fried chicken in Aie Badarun restaurant, Tanah Datar.
Ayam goreng lado ijo, Minang fried chicken with green pepper
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