Low Sodium Ayam Goreng (Indonesian Fried Chicken)

Savor the irresistible flavors of Indonesia with this Low Sodium Ayam Goreng (Indonesian Fried Chicken), a healthier twist on the classic dish without compromising its signature taste. Marinated in a fragrant blend of coconut milk, shallots, garlic, candlenuts, and warming spices like turmeric and coriander, the chicken is infused with layers of rich, aromatic flavor. The addition of bruised lemongrass and kaffir lime leaves elevates this dish with citrusy, herbaceous notes. After being simmered in the spiced mixture, the chicken is fried to golden, crispy perfection, delivering a satisfying crunch with every bite. This recipe uses a salt substitute and palm sugar for a low-sodium yet authentic take, making it perfect for dietary needs. Serve with steamed rice and sambal for a complete, flavor-packed Indonesian meal you'll want to recreate again and again.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 8 pieces Chicken drumsticks
• 400 ml Coconut milk
• 5 pieces Shallots
• 4 pieces Garlic cloves
• 3 pieces Candlenuts (or macadamia nuts)
• 1 inch Galangal
• 2 stalks Lemongrass stalks
• 2 leaves Kaffir lime leaves
• 2 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt substitute
• 1 teaspoon Black pepper
• 1 tablespoon Palm sugar
• 500 ml Vegetable oil

Directions

Step 1

Peel and roughly chop the shallots and garlic cloves. Slice the galangal into thin pieces.

Step 2

In a food processor or blender, combine shallots, garlic, candlenuts, galangal, turmeric powder, coriander powder, and a splash of coconut milk. Blend until you achieve a smooth paste.

Step 3

Bruise the lemongrass stalks by hitting them gently with the back of a knife to release their aroma.

Step 4

In a large pot, combine the spice paste, remaining coconut milk, kaffir lime leaves, lemongrass, a teaspoon of salt substitute, black pepper, and palm sugar. Stir well to combine.

Step 5

Add the chicken drumsticks to the pot and ensure they're well-coated with the mixture. Let this marinate for at least 15-30 minutes for the flavors to penetrate the chicken.

Step 6

Place the pot over medium heat and bring the mixture to a gentle boil. Lower the heat to a simmer and cover the pot. Cook for about 35-40 minutes, stirring occasionally, until the chicken is fully cooked and the liquid is reduced.

Step 7

Remove the chicken from the pot and let it drain on a wire rack. Allow it to cool and dry slightly for about 10 minutes before frying.

Step 8

Heat the vegetable oil in a large deep skillet or wok over medium-high heat. Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan.

Step 9

Fry the chicken until it is golden brown and crispy, about 5-7 minutes per batch. Remove the fried chicken with a slotted spoon and let it drain on paper towels to remove excess oil.

Step 10

Serve hot, paired with steamed rice and a side of your favorite vegetables or sambal for an authentic Indonesian meal.

Nutrition Facts

Serving size	(2003.1g)

Amount per serving	% Daily Value*
Calories	5646.2

Total Fat 517.6g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 284.0g
Cholesterol 744mg	0%
Sodium 662.5mg	0%
Total Carbohydrate 117.7g	0%
Dietary Fiber 8.0g	0%
Total Sugars 52.0g
Protein 185.7g	0%

Vitamin D 0IU	0%
Calcium 312.8mg	0%
Iron 24.3mg	0%
Potassium 7746.4mg	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: 79.3%

Protein: 12.6%

Carbs: 8.0%