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If I had to choose just one protein to eat for the rest of my life, it would be chicken—no second thoughts. Something about chicken’s versatility, comforting flavor, and the way it absorbs spices so beautifully makes it my go-to dish whether I’m cooking a quick weekday lunch or preparing a festive meal. Of all the chicken dishes I’ve grown up eating, ayam goreng lengkuas holds a special place in my heart.

I remember the first time I watched my mom prepare ayam goreng lengkuas. The fragrance of garlic, coriander, turmeric, and especially lengkuas (or galangal) slowly wafted through the kitchen, and I couldn’t stop peeking over the stove. As she fried the chicken to golden perfection, the best part came next: the crispy, savory crumble of shredded galangal and spices. When it hit the oil, it sizzled and danced, and when it hit my plate, it added that extra crunch that made the dish irresistible.

The chicken was always tender, juicy, and perfectly seasoned, thanks to hours of marination and gentle simmering before frying. And, of course, my mom’s sambal made it even better. Her sambal was fiery but balanced, with a touch of sweetness and sourness that cut through the richness of the fried chicken. A bite of ayam goreng lengkuas with warm rice and a spoonful of sambal? It’s not just a meal. It’s comfort, nostalgia, and joy on a plate.

The History of Ayam Goreng Lengkuas

Ayam goreng lengkuas, also known as galangal fried chicken, is a beloved Indonesian dish that combines the aromatic punch of Southeast Asian herbs and spices with the satisfying indulgence of deep-fried chicken. It’s not just a random combination of flavors—it’s a product of centuries of culinary evolution in the Malay Archipelago.

In Indonesia, frying chicken is more than just a cooking method—it’s a tradition. Over time, local cooks have perfected the art of layering spices, creating complex marinades, and adding creative touches that turn a simple fried chicken into something truly special. Ayam goreng lengkuas likely evolved from traditional ayam ungkep, a technique where chicken is simmered with spices until tender, then fried to crisp up the exterior.

What sets ayam goreng lengkuas apart is the use of galangal—not just in the marinade but also shredded into tiny threads and fried into crispy, aromatic bits. This makes the dish not only flavorful but also texturally exciting. Some versions are popular in West Java, others in Central Java or Sumatra, but all share that unmistakable balance of spice, richness, and crunch.

What Does Ayam Goreng Lengkuas Taste Like?

Trying ayam goreng lengkuas for the first time is a sensory experience. The aroma hits you first—an earthy, citrusy perfume from the galangal, fused with garlic, shallots, coriander seeds, and lemongrass. Then comes the texture: the chicken, having been braised first, is incredibly soft and moist. Once fried, the exterior develops a delicate golden crust.

But the real star of the show is the fried galangal crumble. These crispy bits, clinging to the chicken or scattered across the plate, are bursting with umami flavor. They’re slightly sweet, intensely aromatic, and crunchy like savory confetti. When paired with a spicy sambal and warm rice, the dish comes alive with layers of heat, sweetness, saltiness, and a slight bitterness from the galangal.

This dish isn’t overwhelmingly spicy, although the sambal on the side can bring the heat. Instead, it’s about balance—richness from the frying, sharpness from the galangal, warmth from the spices, and brightness from any accompaniments you serve it with.

Variations of Ayam Goreng Lengkuas

While the classic ayam goreng lengkuas remains the favorite, different regions and home cooks have developed their takes on this dish. Some prefer to add coconut milk to the spice paste during the braising process for added richness, resulting in a creamier undertone. Others might generously use turmeric, giving the chicken a vibrant yellow hue and earthier taste.

In some households, the galangal is mixed with other aromatics like lemongrass and kaffir lime leaves before being shredded and fried, producing a more complex crumble. You might also find versions where the galangal crumble is deep-fried separately to ensure maximum crispiness and served in generous heaps over the chicken.

Some families serve ayam goreng lengkuas with sweet soy sauce or kecap manis, drizzled over the top for a sweet-savory kick. In more modern renditions, boneless chicken thighs or wings make the dish easier to eat—perfect for potlucks or family gatherings.

What Is Lengkuas?

Lengkuas, or galangal, is a rhizome closely related to ginger but with a personality all its own. While ginger is spicy and warming, galangal is sharper, more citrusy, and slightly piney. It’s widely used in Southeast Asian cuisine, from Thai tom yum soup to Balinese spice pastes.

In ayam goreng lengkuas, galangal is not just a background note—it’s the highlight. The rhizome is grated or shredded and simmered along with the chicken and other spices, allowing its oils and aroma to permeate the meat. Then, the shredded galangal is separated and fried until crispy, creating that signature topping that sets this dish apart.

It’s important to note that galangal is much tougher than ginger and should be used with care. When slicing or grating, always use a sharp knife or sturdy grater. If you’re storing it, fresh galangal can be kept in the fridge for up to two weeks or frozen for longer use.

Young Galangal vs. Old Galangal: Which One Should You Use?

When it comes to cooking ayam goreng lengkuas, the type of galangal you use makes a big difference—not just in flavor but also in texture. Galangal comes in two general forms: young (or fresh) and old (or mature), each with unique characteristics.

Young galangal is typically paler in color, with a smoother skin and a more tender texture. It’s easier to slice, grate, or shred, making it ideal for ayam goreng lengkuas, especially when frying the galangal into crispy bits. Young galangal has a milder, slightly sweeter flavor and a fresh, citrusy aroma. Young galangal is your best friend if you’re making galangal crumble—it fries up beautifully and doesn’t turn tough or stringy.

Old galangal, on the other hand, is darker, harder, and often has a woody core. It’s more pungent and peppery in flavor, which can be great for infusing soups or stews like soto or sayur asem. But old galangal is less forgiving when it comes to grating or frying. Its fibrous texture makes it challenging to shred finely and tends to stay chewy even after frying.

For ayam goreng lengkuas, I always recommend using young galangal. It creates the perfect crispy crumble that makes this dish so special. If you can only find old galangal, you can still use it for braising to infuse flavor into the chicken but consider straining it out before frying or mixing it with a bit of grated young galangal to get the best of both worlds.

Quick tip: When buying galangal, press your thumb into the surface. If it gives slightly and smells fresh and citrusy, it’s young. It’s probably too mature for this recipe if it’s rock-hard and dry inside.

Things to Watch Out for When Cooking Ayam Goreng Lengkuas

Cooking ayam goreng lengkuas at home can be incredibly rewarding, but it does require some attention to detail. Here are some tips to make sure your galangal fried chicken turns out just right:

1. Simmer patiently – Don’t rush the braising process. This is where the chicken absorbs all the flavors. Simmer it gently until it’s cooked through and tender.
2. Strain the aromatics – After simmering, strain the galangal and spices well. Any moisture left behind can cause splattering when frying.
3. Dry the chicken before frying – Moisture is the enemy of crispy skin. Let the chicken rest a few minutes after braising, or pat it dry before frying.
4. Watch the oil temperature – Too hot, and the galangal crumbs will burn. Too cold, and they’ll turn greasy. Medium heat is best.
5. Fry the crumbs separately if needed—For the ultimate crunch, scoop out the shredded galangal and fry it separately from the chicken.
6. Use fresh galangal – Older galangal can be woody and fibrous. Look for firm, juicy roots with a clean fragrance.

Pairing: What Goes Well with Ayam Goreng Lengkuas?

Ayam goreng lengkuas is best enjoyed with a mound of steamed jasmine or pandan rice and a spicy sambal. But if you’re planning a larger meal or want to try more Indonesian dishes, here are some pairings you might like:

• Sambal – A classic sambal that pairs beautifully with fried chicken.
• Sayur asem – A tangy tamarind-based vegetable soup that balances the richness of the chicken.
• Perkedel kentang – Indonesian potato patties that add a starchy, savory bite to the meal.
• Urap sayur – Steamed vegetables mixed with spiced grated coconut, providing a fresh, vibrant contrast.
• Nasi kuning – Coconut rice that adds another layer of richness to the meal.

Of course, a cold glass of es teh manis (sweet iced tea) or es jeruk (iced orange juice) is always a welcome drink to complete the meal.

Storage Instructions

If you cook ayam goreng lengkuas in a big batch (which I highly recommend—it’s too good not to), you’ll want to store it properly to keep it delicious for days.

Storing the chicken:

• After frying, let the chicken cool completely.
• Store in an airtight container in the fridge for up to 3 days.
• To reheat, use an oven or air fryer to restore the crispiness—avoid microwaving if you want to preserve the texture.

Storing the galangal crumble:

• Let it cool thoroughly before storing.
• If using within a day or two, keep in an airtight jar at room temperature, or refrigerate for longer storage.
• If it gets soft, re-crisp it in a dry pan or oven for a few minutes.

Freezing tip:

• You can freeze the braised but unfried chicken pieces. When ready to eat, thaw entirely and fry as usual.
• The galangal mixture, before frying, can also be frozen and fried fresh later.

Ingredients for Ayam Goreng Lengkuas (Galangal Fried Chicken)

To make a delicious batch of ayam goreng lengkuas, you’ll need fresh chicken, aromatic spices, and, of course, plenty of galangal. Below are the ingredients categorized into main ingredients, blended spices, and additional aromatics. Each plays a key role in building the deep, savory flavor of this iconic galangal fried chicken.

Main Ingredients

Start with bone-in chicken pieces for the best flavor. Chicken legs are the traditional choice for ayam goreng lengkuas, as they stay juicy and tender even after deep-frying. You can also use thighs or drumsticks. Boneless cuts can work, but the final result may not be as moist or flavorful.

Blended Ingredients

These form the core spice paste that infuses the chicken with rich, layered flavor during the braising process before frying. Everything is blended into a smooth paste except the galangal, which should be grated or processed separately for frying.

• Galangal (lengkuas): The key ingredient in ayam goreng lengkuas. Use young galangal, which grates easily and fries into crispy, flavorful bits. Grate or blend this separately from the spice paste to preserve its texture. Avoid substituting galangal with ginger—although they look similar, the flavor is entirely different. Galangal brings a piney, citrusy aroma that defines the taste of galangal fried chicken.
• Garlic: Adds depth and savoriness. Use fresh garlic for best results. If you’re sensitive to the pungency, lightly roast or fry the garlic before blending.
• Candlenuts: These nuts act as a thickener and bring a mild, creamy texture to the marinade. You can substitute with macadamia nuts or a small amount of cashews if unavailable.
• Coriander seed powder adds a warm, citrusy note and earthy base. Whole coriander seeds can be toasted and ground for a fresher flavor.
• Ginger adds peppery heat and balances the richness of the dish. Avoid using too much to avoid overpowering the galangal.
• Turmeric: Adds vibrant color and subtle bitterness. Fresh turmeric is preferred, but you can use turmeric powder if that’s what you have.
• White pepper: Offers a mellow spiciness that lingers without being overpowering. Black pepper can be used as a substitute, but it will change the flavor profile slightly.
• Salt: Enhances all the other flavors and helps the marinade penetrate the chicken.

Other Ingredients

These aromatics are simmered along with the chicken to infuse it with fragrance before frying. They’re not blended but added whole or lightly bruised.

• Lemongrass: Lightly bruise the stalks to release their citrusy oil. Lemongrass brings freshness and depth to the broth used in ayam goreng lengkuas.
• Bay leaves: Indonesian bay leaves (daun salam) are preferred. If unavailable, you can leave them out or substitute them with a small piece of kaffir lime leaf, although the flavor will vary.
• Lime leaves: Use small, fresh kaffir lime leaves. They lend a sharp, citrusy lift that cuts through the richness of the fried chicken.
• Salt: Adjust seasoning to taste while simmering the chicken.
• Water: Water is added in stages to blend the spices smoothly, then simmer the chicken until tender and thoroughly infused with flavor. Use enough to create a rich, concentrated broth without diluting the seasoning.

How to Make Ayam Goreng Lengkuas (Galangal Fried Chicken) – Step by Step

Cooking ayam goreng lengkuas is a two-step process: first, simmering the chicken in a richly spiced broth, then frying the chicken and the galangal mixture separately for maximum flavor and crunch. Follow these steps closely to recreate this iconic galangal fried chicken at home.

1. Prepare the galangal

I like to use my immersion blender for this step—it’s convenient and makes cleanup easier. Here is the link for the immersion blender that I use. Grate or roughly chop the fresh galangal, then blend it with about 50 ml of water until you get a thick, textured paste. You can also use a standard blender or food processor if that’s what you have. Just make sure the galangal is well-blended but not too watery.

Tip: Young galangal blends much more quickly and fries up better into crispy bits. If you’re using older galangal, expect a more rigid texture and grate it as finely as possible before blending.

2. Prepare the spice paste

Using the same immersion blender (or a standard blender), combine the garlic, candlenuts, coriander powder, ginger, turmeric, white pepper, and salt. Add around 50 ml of water to help it blend into a smooth, thick paste. This aromatic mixture forms the foundation of flavor for your ayam goreng lengkuas.

Tip: Scrape down the sides as needed, and don’t rush the blending. A smooth, even spice paste ensures that the chicken absorbs all the flavors during cooking.

3. Combine the spice paste and blended galangal

Once both mixtures are ready, pour the blended galangal into the spice paste and mix thoroughly. This combination will now carry the full aromatic power of ayam goreng lengkuas. Mixing them before cooking ensures the flavors meld and the galangal is evenly distributed throughout the dish.

Tip: Stir well to ensure the galangal is fully incorporated. This ensures consistent flavor and texture during the cooking process.

4. Simmer the chicken

Place the chicken pieces in a large pot. Add the combined spice-galangal mixture, along with bruised lemongrass stalks, bay leaves, and lime leaves. Pour in enough water to completely submerge the chicken—typically around 750 ml, depending on your pot size.

Simmer the chicken uncovered on medium-low heat, ideally around 140 degrees Celsius. Cook until the chicken is tender and the liquid reduces significantly into a thick coating that clings to the chicken. This may take 30 to 45 minutes.

Tip: Stir occasionally to prevent the spice paste from settling and burning at the bottom of the pot. If the water evaporates too fast before the chicken is fully cooked, add a splash of hot water to continue simmering.

Watch out: Don’t overcook the chicken—it should be fully cooked but still firm enough to hold together during frying. If simmered too long, it may fall apart when lifted.

5. Fry the chicken

Once the chicken is fully cooked and infused with flavor, please remove it from the pot and let it rest for a few minutes. If necessary, pat it dry with a paper towel to remove excess moisture.

Heat enough oil in a deep pan for frying. Once the oil is hot, gently place the chicken pieces in and fry until the skin is golden brown and crispy. Work in batches to avoid overcrowding the pan, which can lower the oil temperature.

Tip: Use medium-high heat for even frying. Let the fried chicken drain on a wire rack or paper towels to maintain its crisp texture.

6. Fry the galangal mixture

After removing the chicken, scoop out the leftover galangal-spice mixture from the pot. Try to avoid excess liquid—strain it if necessary. Carefully fry this mixture in the same hot oil until it turns golden brown and crisp.

This step gives ayam goreng lengkuas its iconic crunch. The fried galangal is a topping that enhances the dish’s flavor and presentation.

Watch out: The galangal crumbs fry quickly, so stir constantly and use medium heat to prevent burning.

Tip: Once crispy, drain the galangal mixture well and spread it out to cool so it stays crunchy.

7. Serve

Arrange the golden fried chicken on a plate and generously sprinkle the fried galangal crumbs over the top. Serve hot with steamed rice and sambal on the side.

The contrast between the tender, spiced chicken and the crisp galangal bits makes ayam goreng lengkuas addictive. Pair it with a fiery sambal and some fresh cucumber or a light soup for a satisfying Indonesian meal.

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