Indonesian
Ayam Goreng Kalasan
Yogyakarta-style chicken simmered in coconut water and aromatics, then fried until deeply bronzed.
6 servings · 35 minutes prep · 60 minutes cook
Ingredients
Chicken and Braising Liquid
- 1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces
- 8 shallots, chopped
- 6 garlic cloves, chopped
- 4 candlenuts, toasted
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon white peppercorns
- 2 cups coconut water
- 1 cup unsweetened coconut milk
- 2 tablespoons coconut palm sugar
- 2 stalks lemongrass, bruised
- 2-inch piece galangal, sliced and bruised
- 4 Indonesian bay leaves
- 1 tablespoon tamarind concentrate
- 2 quarts avocado oil, for frying
Kremesan
- 1/2 cup tapioca starch
- 2 tablespoons rice flour
- 1 large egg yolk
- 1/2 teaspoon baking powder
Directions
Spice and Braise the Chicken
- Grind the shallots, garlic, candlenuts, coriander, salt, and white pepper with 3 tablespoons water to a smooth paste. Put the chicken in a wide pot with the paste, coconut water, coconut milk, palm sugar, lemongrass, galangal, bay leaves, and tamarind.
- Bring to a gentle simmer. Cover partially and cook for 30 to 40 minutes, turning twice, until the breast reaches {{temperature:165°F}} and the legs reach {{temperature:175°F}}. Remove pieces as they reach temperature. Cool the chicken uncovered for 30 minutes and pat dry.
- Strain the braising liquid and skim the fat. Reserve 1 cup for kremesan; simmer any remainder until intensely savory and spoonable for serving, if desired.
Fry the Chicken
- Heat avocado oil in a wok or heavy pot to 350°F. Fry the chicken in batches for 3 to 5 minutes, turning once, until deep golden and crisp outside. Drain on a wire rack.
Make the Kremesan and Serve
- For the kremesan, whisk the cooled braising liquid, tapioca starch, rice flour, egg yolk, and baking powder until smooth. Raise the oil to 375°F. Drizzle 1/4 cup batter from 12 inches above the oil in a thin circular stream. Let the lacy crumbs set, fold them loosely, and fry until crisp and golden, 45 to 60 seconds. Repeat, stirring the batter each time.
- Scatter the drained kremesan over the hot chicken and serve immediately.
