My friend Linda is from Indonesia and now lives in Charleston. She combines her Indonesian favorites with Southern classics all while following a kosher diet. Southerners and Indonesians love fried chicken. While Southern fried chicken has one process, frying once, Indonesian fried chicken is marinated, simmered in coconut milk and then fried. Whether you are in the American South or in Indonesia, Yellow Fried Chicken or Ayaj Goreng Guning is a favorite. Kuning is the word in Indonesian for yellow and you see it in both the chicken and rice recipes.
For this recipe you can use any chicken pieces, use white or dark, a whole chicken cut up or particular chicken parts, such as drumsticks in the picture. Serve with yellow rice.
Ingredients
Servings 4 servings
Spice mix
- 3-4 garlic cloves
- 1 tablespoon ground coriander
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot chopped
- 2 bay leaves
Chicken
- 2 1/2 pounds chicken pieces
- 1 cup coconut milk
- 1 cup water
- Vegetable oil for frying
Nutritional Facts
Nutrition Facts
Yellow Fried Chicken
Amount per Serving
Calories
595
% Daily Value*
Fat
52
g
80
%
Saturated Fat
20
g
125
%
Trans Fat
0.2
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
15
g
Cholesterol
150
mg
50
%
Sodium
730
mg
32
%
Potassium
534
mg
15
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
28
g
56
%
Vitamin A
159
IU
3
%
Vitamin C
3
mg
4
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Spice mix
- Grind garlic, coriander, turmeric, cumin, salt, pepper and shallot to a paste by hand in a mortar and pestle or in a food processor.
Chicken
- Rub chicken with the spice mix. Place chicken in a heavy duty zip lock bag or container with a sealed lid. Add bay leaves and marinate 1 hour or overnight.
- Place chicken with the marinade in a large pot. Add coconut milk and water. Bring to a boil over high heat, then reduce to a simmer over low heat and cover. Simmer for about 30 minutes or until the liquid is reduced and the chicken is tender, reaching 160℉ with a meat thermometer. Remove bay leaves.
- Heat about 2 inches of oil in a skillet or wok. Add chicken pieces so they are not crowded and fry them until they are crispy and golden. When done, drain on paper or clean cloth towels. Scoop up any crumbles left in the pan and sprinkle on top of chicken when serving. Serve with Yellow Rice.
Notes
To make it lighter, use 1/2 cup coconut milk and 1/2 cup coconut water and/or instead of deep frying chicken, broil chicken in the oven for 20 minutes or until the chicken is browned and crispy.
