Ayam Goreng

Method

1. Combine turmeric, garlic, lemongrass juice, and galangal in a bowl to form a spice paste, then rub it thoroughly over the 300 g of chicken pieces and allow them to marinate for at least 15 minutes.
2. Place the marinated chicken in a pot with just enough water to cover and simmer over medium heat for approximately 20 minutes until the chicken is cooked through and has absorbed the spice flavors.
3. Remove the chicken from the pot and allow it to cool and dry on a wire rack for about 8 minutes so the surface moisture evaporates, ensuring a crispier fry.
4. Heat the 300 g of coconut oil in a deep wok or heavy pan over medium-high heat until it reaches approximately 175°C (350°F).
5. Carefully lower the chicken pieces into the hot coconut oil and fry for 10 to 13 minutes, turning occasionally, until the skin is deeply golden and crisp.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil before serving.