Recipe courtesy of Hardena

Ayam Kalasan (Ginger Fried Chicken)

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  • Level: Intermediate
  • Total: 2 hr 45 min
  • Active: 40 min
  • Yield: 10 servings
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1 cup candlenut

1 cup sliced galangal 

1 cup sliced ginger 

1 cup fresh turmeric 

1 tablespoon turmeric powder 

1 stalk lemongrass 


10 chicken quarters 

One 13.5-ounce can coconut milk 

Oil, for deep-frying

Cooked jasmine rice and Sambal Terasi (recipe follows), for serving

Sambal Terasi:

3 cups red peppers

1 cup Thai chiles 

1 cup lime leaves 

1 cup shallots 

1 cup ripe tomatoes 

1/2 cup sugar 

3 tablespoons paprika 

2 tablespoons shrimp paste 

1 tablespoon salt 

Oil, for sauteing 


Special equipment:
a wok
  1. Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
  2. Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
  3. Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
  4. Remove chicken and strain the solids from the stock. Save stock for soup!
  5. Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
  6. Serve with jasmine rice and Sambal Terasi.

Sambal Terasi:

Yield: 20 servings
  1. Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
  2. Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.
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