Gluten-Free Ayam Goreng (Indonesian Fried Chicken)

Dive into the rich, aromatic flavors of Southeast Asia with this Gluten-Free Ayam Goreng, a delightful take on Indonesian Fried Chicken. Infused with a fragrant marinade of coconut milk, turmeric, garlic, and ginger, the bone-in, skin-on chicken thighs are tenderized to perfection before being coated in a crispy gluten-free blend of rice flour and tapioca starch. Fried to a golden, crunchy finish, this recipe offers a perfect balance of juicy, flavorful chicken and an irresistibly crisp exterior—all without the use of wheat-based ingredients. Whether enjoyed as a family dinner or a crowd-pleasing appetizer, this dish pairs beautifully with steamed rice or sambal for an authentic Indonesian experience. Ready in under an hour with prep ahead options, it’s ideal for those seeking a gluten-free option without compromising bold, traditional flavors.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, bone-in, skin-on
• 4 pieces Garlic cloves, minced
• 3 pieces Shallots, minced
• 1 inch Ginger, grated
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 400 ml Coconut milk
• 2 teaspoons Salt
• 1 teaspoon White pepper
• 1.5 cups Rice flour
• 0.5 cup Tapioca starch
• 500 ml Vegetable oil, for frying

Directions

Step 1

In a large mixing bowl, combine minced garlic, minced shallots, grated ginger, turmeric powder, coriander powder, coconut milk, salt, and white pepper to create a marinade.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 1 hour in the refrigerator, or overnight for a deeper flavor.

Step 3

After marination, remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.

Step 4

In a shallow dish, combine rice flour and tapioca starch. Mix well to create the gluten-free coating.

Step 5

Dredge each marinated chicken thigh in the flour mixture, ensuring even coverage. Shake off any excess flour.

Step 6

Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).

Step 7

Carefully place the chicken pieces in the hot oil, skin side down. Fry in batches if necessary to avoid overcrowding the pan.

Step 8

Fry the chicken for about 10-15 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Step 9

Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil.

Step 10

Serve immediately, garnished with lime wedges or fresh herbs, if desired.

Nutrition Facts

Serving size	(2287.5g)

Amount per serving	% Daily Value*
Calories	8037.0

Total Fat 643.0g	0%
Saturated Fat 109.7g	0%
Polyunsaturated Fat g
Cholesterol 846mg	0%
Sodium 5538.8mg	0%
Total Carbohydrate 358.8g	0%
Dietary Fiber 11.0g	0%
Total Sugars 35.1g
Protein 222.0g	0%

Vitamin D 0IU	0%
Calcium 238.2mg	0%
Iron 15.4mg	0%
Potassium 3041.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 10.9%

Carbs: 17.7%