Whole30 Ayam Goreng (Indonesian Fried Chicken)

Transform your mealtime with this Whole30 Ayam Goreng—a healthier spin on the classic Indonesian fried chicken. Juicy chicken thighs are marinated in a vibrant blend of turmeric, coriander, cumin, garlic, shallots, and ginger, then fried to golden perfection in coconut oil for a crispy, flavorful bite. This paleo and gluten-free recipe swaps traditional soy sauce for coconut aminos, enhancing the dish with a subtly sweet, umami-rich profile while keeping it Whole30 compliant. Served alongside tender steamed cauliflower rice, this dish is a satisfying and nutrient-packed meal that’s perfect for lunch or dinner. Simple yet bursting with authentic Southeast Asian flavor, this easy recipe is sure to become a weekly favorite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 3 tablespoons coconut aminos
• 2 tablespoons lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 3 cloves garlic cloves
• 3 small shallots
• 1 inch ginger
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 3 tablespoons coconut oil
• 4 cups cauliflower florets

Directions

Step 1

Begin by preparing the marinade. In a food processor, combine garlic cloves, shallots, ginger, turmeric powder, ground coriander, cumin powder, sea salt, and black pepper. Blend until a smooth paste forms.

Step 2

In a large bowl, mix the marinade paste with coconut aminos and lemon juice.

Step 3

Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or up to overnight for a more intense flavor.

Step 4

Once marinated, remove the chicken from the fridge and let it come to room temperature.

Step 5

In a large skillet, heat the coconut oil over medium-high heat.

Step 6

Carefully add the marinated chicken thighs to the hot oil. Cook each side for 4-5 minutes or until golden brown and crispy.

Step 7

Reduce the heat to medium, cover the skillet with a lid, and continue cooking for another 10-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 8

Meanwhile, steam the cauliflower florets until they are tender.

Step 9

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.

Step 10

Serve the Whole30 Ayam Goreng alongside the steamed cauliflower rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	(1269.2g)

Amount per serving	% Daily Value*
Calories	1902.5

Total Fat 109.3g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 564mg	0%
Sodium 3775.3mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 14.1g	0%
Total Sugars 25.3g
Protein 168.3g	0%

Vitamin D 42IU	0%
Calcium 256.7mg	0%
Iron 12.1mg	0%
Potassium 3284.0mg	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: 52.1%

Protein: 35.6%

Carbs: 12.3%