Nut-Free Ayam Goreng (Indonesian Fried Chicken)

Enjoy the irresistible flavors of Nut-Free Ayam Goreng, a delightful take on traditional Indonesian fried chicken that's perfect for those with nut allergies or seeking a nut-free option. This recipe highlights aromatic spices like turmeric, galangal, and lemongrass, combined with fresh garlic and shallots to create a fragrant marinade that deeply infuses the chicken. The result? Crispy, golden-brown chicken with a tender, juicy interior. With no candlenuts in sight, this recipe ensures allergen-friendly indulgence without compromising on authenticity. Serve this savory dish with steamed rice and fresh cucumber slices for a complete, satisfying meal steeped in vibrant Indonesian culinary tradition.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 about 3 lbs Chicken, whole
• 4 pieces Garlic cloves, minced
• 3 pieces Shallots, minced
• 1 tablespoon Fresh turmeric, grated
• 0 option Candlenut substitute (macadamia nuts for non-nut allergies or omit if strictly nut-free)
• 2 pieces Lemongrass stalks, smashed
• 3 pieces Kaffir lime leaves
• 2 inches Galangal, sliced
• 1 teaspoon Coriander powder
• 1 teaspoon White pepper
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 500 milliliters Water
• 500 milliliters Vegetable oil

Directions

Step 1

Begin by cutting the chicken into pieces (breast, thighs, wings, and drumsticks). Rinse under cold water and pat dry with paper towels.

Step 2

Place all chicken pieces into a large mixing bowl and set aside.

Step 3

In a food processor, combine the minced garlic, minced shallots, fresh turmeric, lemongrass stalks, kaffir lime leaves, sliced galangal, coriander powder, white pepper, salt, and sugar. Blend into a smooth paste.

Step 4

Pour the spice paste over the chicken pieces in the mixing bowl and thoroughly coat each piece. Marinate for at least 30 minutes (or overnight in the fridge for more flavor).

Step 5

In a large wok or deep frying pan, heat vegetable oil over medium-high heat.

Step 6

Add marinated chicken pieces, along with all the paste, into the hot oil. Be careful of splattering.

Step 7

Fry the chicken until cooked through and golden brown on all sides, approximately 10-15 minutes each batch, depending on piece size. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Step 8

Remove the chicken from the oil and let it drain on paper towels.

Step 9

Repeat the frying process until all pieces are cooked.

Step 10

Serve hot with steamed rice and sliced cucumber for a traditional Indonesian meal experience.

Nutrition Facts

Serving size	(1126.5g)

Amount per serving	% Daily Value*
Calories	3934.3

Total Fat 442.5g	0%
Saturated Fat 63.3g	0%
Polyunsaturated Fat 284.0g
Cholesterol 0mg	0%
Sodium 4753.3mg	0%
Total Carbohydrate 34.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 7.1g
Protein 4.1g	0%

Vitamin D 0IU	0%
Calcium 120.2mg	0%
Iron 6.1mg	0%
Potassium 539.1mg	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: 96.3%

Protein: 0.4%

Carbs: 3.3%