Things to know about Ayam Goreng Kalasan Recipe
The Kalasan Fried Chicken, or as the locals call it, ayam goreng kalasan is a variant of the Nusantara-style fried chicken. This dish originated from the Kalasan region of Yogyakarta in the southern part of Central Java. This Kalasan-style fried chicken is first pioneered by a local housewife-turned-cook named Mbok Berek in 1952. The use of brown sugar and various other spices in the spice marinade for the chicken is what differentiates this dish from the other. During its peak, Mbok Berek’s Kalasan fried chicken restaurant served the first President of Indonesia, Soekarno when he visited Yogyakarta in the 1950s.
Although the original restaurant has long closed its business, the recipes of the kalasan-style fried chicken have been adopted by the locals living in Kalasan, opening up their own Kalasan Fried Chicken restaurant based on Mbok Berek’s recipe. This is a type of fried chicken that is amazingly flavorful and has a unique and different taste to it, you will not regret trying this dish out!
Delicious Indonesian Traditional Fried Chicken from Kalasan in Yogyakarta. Authentic Recipe of Ayam Goreng Kalasan.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 1 whole Chicken Free-range, organic
- 1 pc Lime Medium, juiced
- 1000 ml (33.81 floz) Coconut Water
- 2 pcs Bay Leaf
- 2 pcs Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily Bruised
- 2 tbsp Brown Sugar
- 1 tbsp Indonesian Sweet Soy Sauce – Kecap Manis
- 1 tbsp Salt
- 1 tbsp Tamarind Juice
Blended Spices
- 6 whole Shallot Onion
- 4 cloves Garlic
- 1 tsp Coriander Seed
Instructions
Blended Spices
- Into a heated pan, add the coriander and toast until fragrant.
- Into a food processor, add the garlic, shallots, and coriander, and blend until a smooth consistency.
Chicken
- Wash the chicken and cut it into 8 equal pieces.
- Take the juice from the lime and coat the chicken thoroughly in lime juice and let sit for 15 minutes. Rinse afterward.
- Into a large wok, add the coconut water and cook the chicken along with the blended spices, bay leaf, galangal, brown sugar, salt, sweet soy sauce, and tamarind juice. Mix well and bring to a boil. Season to taste.
- Turn down the heat, cover the wok, and let the dish simmer until the chicken is tender and the water is reduced.
- Once the chicken is tender, remove it from the wok and store it in a container along with the spices.
- Into a large wok, add enough vegetable oil to deep fry the chicken. Bring it to heat.
- Now, add the already cooked chicken into the hot oil and fry until golden brown. Strain and set aside.
- The fried chicken is ready to be served.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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